Chocolate-Coconut Lamingtons

Recipe Collection: Dessert

Chocolate-Coconut Lamingtons are a classic Australian treat that combines a soft sponge cake with a luscious chocolate coating and a crunchy coconut exterior. This vegetarian recipe is perfect for those who love a sweet, satisfying dessert. With gluten, dairy, and egg allergies in mind, these treats are a delightful option for gatherings or a cozy afternoon snack.

The chocolate icing provides a smooth finish, while the desiccated coconut adds a delightful crunch, making these lamingtons versatile for any occasion. Perfect for tea time or as a sweet surprise at parties, you can easily select this recipe from the easyChef Pro App. Enjoy personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list that helps you save on ingredients.

Overview

Lamingtons are a beloved Australian treat, featuring tender sponge cake squares dipped in a rich chocolate icing and rolled in desiccated coconut. This 5-star version elevates the classic with a perfectly balanced cake and a luscious, smooth chocolate coating that will delight your taste buds.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

Australian

Serving Size: 24

Cooking Time: 585 minutes

Ingredients

• 2 Cups all-purpose flour
• 4 Teaspoons (tsp) baking powder
• 0.125 Teaspoons (tsp) salt
• 0.75 Cups white sugar
• 0.5 Cups unsalted butter, soft
• 2 Large eggs, room temperature
• 1 Teaspoon (tsp) vanilla extract
• 0.5 Cups milk
• 4 Cups confectioners' sugar, sifted
• 0.33 Cups cocoa powder, sifted
• 0.5 Cups warm milk
• 2 Tablespoons (tbsp) unsalted butter, melted
• 2 Cups desiccated coconut

Steps

1. Preheat your oven to 375°F (190°C). Grease and flour an 8x12-inch baking pan. Sift together the flour, baking powder, and salt in a bowl.
2. In a large bowl, beat the sugar and butter with an electric mixer until the mixture is light, fluffy, and pale. Add one egg at a time, mixing well after each addition. Stir in the vanilla extract.
3. Gradually add the flour mixture to the butter mixture in two parts, alternating with the milk. Mix until just combined. Pour the batter into the prepared pan.
4. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
5. Once cooled, wrap the cake in plastic wrap and let it sit at room temperature for 8 hours or overnight to firm up.
6. When ready to assemble, mix the confectioners' sugar and cocoa powder in a bowl. Gradually add the warm milk and melted butter, stirring until the icing is smooth and fluid but not too runny.
7. Unwrap the cake and cut it into 24 squares. Set up a work area with parchment paper and a wire rack. Pour the coconut into a shallow bowl.
8. Using a fork, dip each cake square into the chocolate icing, ensuring all sides are coated. Roll the coated cake in the coconut, then place it on the wire rack to set.

Enjoy your homemade Chocolate-Coconut Lamingtons!