One of the recipes that my Great Nan was famous for was her lamingtons. I can still remember sitting on her kitchen bench ‘helping’ her make them when I was little. To this day, every time I see a lamington I think of Nan and can never resist eating one (ok, maybe two!), although they are NEVER as good as hers were.
Since I know I can’t (and probably never will) make lamingtons as good as Nan’s, I have instead come up with this chocolate lamington recipe, which is a yummy alternative to traditional lamingtons. With a chocolate sponge encased in chocolate icing, it really is perfect for all the chocolate lovers out there – or anyone with a sweet tooth really!
No matter how hard I try, there really seems to be no way around getting your hands ‘dirty’ when making these (which isn’t all bad when you are working with chocolate and coconut). The kids can also get involved when it comes time to dip the chocolate sponge into the icing and then coat it with coconut. Just be aware they are quite likely to get chocolate and coconut all over them – and you!
While these chocolate lamingtons are delicious all on their own, when you serve them with some fresh whipped cream and fresh strawberries on the side, they quickly become an indulgent dessert or snack.
Prep time: 45 mins
Cooking time: 30 mins
Total time: 1 hr 15 mins
- 6 eggs
- ¾ cup caster sugar
- 2 tbsp cocoa powder
- 1 ¼ cup plain flour
- 70 g butter, melted
- 2 cups desiccated coconut
- 3 cups icing sugar
- ¾ cup cocoa powder
- 75 g butter, melted
- ½ cup boiling water
- Preheat your oven to 180°C and line a 20cm x 20cm square cake tin with baking paper.
- Place the eggs and caster sugar into the bowl of an electric mixer and beat for 8-10 minutes until the mixture is thick and creamy and has approximately tripled in volume
- Meanwhile, sift the cocoa and plain flour into a separate bowl.
- Sift the flour mixture into the egg mixture and gently fold through with a spoon. Add the melted butter and fold through until just combined.
- Pour the mixture into your prepared tin and place into the pre-heated oven. Bake for 30 minutes or until skewer inserted in the centre of the cake comes out clean. Allow the chocolate sponge to completely cool before continuing to the next step.
- Place the desiccated coconut into a large bowl and set aside.
- To make the icing, sift the icing sugar and cocoa in a separate bowl.
- Add the melted butter and boiling water, and whisk to combine.
- Cut the cooled chocolate sponge into nine squares and coat it in the chocolate icing before tossing in the desiccated coconut. Place the chocolate lamingtons onto a wire rack to set. Repeat until all lamingtons are coated.
- It’s very important to make sure your chocolate sponge is completely cool before cutting into squares.
- You can also make your chocolate sponge a day in advance and this will actually make it easier to cut and coat with the chocolate icing.
- If you find your chocolate icing is too thick (you want it to be quite runny so that it’s easier to dip the chocolate sponge into), simply add an extra 1/4 cup of boiling water and mix to combine until you get the right consistency. Also if your icing begins to set, add some of the extra boiling water and mix to get the right consistency again.Lauren is the creator of the blog Create Bake Make where she shares simple delicious and most importantly easy recipes that the kids can help make and the entire family will enjoy. A keen home baker, Lauren is also a mum to three boys, so when she isn't breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm! In her rare quiet moments, you will find her curled up with a book or the latest magazine, enjoying a hot coffee or indulging in her slight online shopping addiction.