Ingredients
To prepare Lamingtons, you’ll need the following ingredients:
For the Sponge Cake:
1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
1 teaspoon vanilla extract
4 large eggs
2 cups (250g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (120ml) milk
For the Chocolate Coating:
4 cups (500g) powdered sugar
1/3 cup (30g) unsweetened cocoa powder
3/4 cup (180ml) boiling water
2 tablespoons (30g) unsalted butter, melted
For the Coating:
2-3 cups (200-300g) desiccated coconut
Step-by-Step Instructions
Step 1: Prepare the Sponge Cake
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
Alternate Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Bake: Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Cut the Sponge Cake
Trim Edges: Once the cake is completely cool, trim the edges to create a neat rectangle.
Cut into Squares: Cut the cake into 2-inch squares.
Step 3: Prepare the Chocolate Coating
Mix Powdered Sugar and Cocoa: In a medium bowl, sift together the powdered sugar and cocoa powder.
Add Boiling Water and Butter: Gradually add the boiling water and melted butter to the sugar mixture, whisking until smooth.
Step 4: Coat the Lamingtons
Set Up Coating Station: Place the desiccated coconut in a shallow dish. Set up a wire rack with parchment paper underneath to catch any drips.
Dip the Cake Squares: Using a fork or skewer, dip each cake square into the chocolate coating, ensuring it is fully covered.
Coat with Coconut: Roll the chocolate-coated cake square in the desiccated coconut until completely covered.
Set: Place the coated Lamington on the wire rack to set. Repeat with the remaining cake squares