Classic Lamingtons

5 from 3 votes

These classic Lamingtons are a must for Australia Day. A simple Butter Cake rolled in chocolate glaze and coconut; they're so easy to make! Keep them plain or fill them fill jam and cream.

Prep Time20

Cook Time25

Course: Afternoon Tea, brunch, Dessert

Cuisine: Australian

Servings:

Calories: 349kcal

Equipment

1 23cm square cake pan

Ingredients

Butter Cake

185 grams unsalted butter room temp
150 grams caster sugar
4 eggs lightly beaten
2 teaspoon vanilla extract
270 grams self raising flour
2 tablespoon milk

Chocolate Glaze

400 grams pure icing sugar
60 grams soft butter
½ cup boiling water
2 tablespoon cocoa

Coconut Coating

150 grams dessicated coconut

Optional Jam and Cream

Raspberry Jam
Chantilly Cream

Metric - US Customary

Instructions

Butter Cake

Pre heat oven to 180°C/350°F
Line a square 23cm x 23cm cake pan with baking paper
In the bowl of a stand mixer, beat butter and sugar on medium-high speed for 5 mins
Gradually add the egg, stopping the mixer and scraping the sides once or twice
Mix through the vanilla (the mixture will look nasty, but that's ok)
Add flour, alternating with the milk (⅓ of the flour, ½ of the milk etc.). Mix until just combined
Scoop mixture into prepared pan, smooth over and bake for 20-25 minutes, until lightly golden and a cake tester comes out clean.
Once cooked, cool in pan for 10 minutes, then turn out onto a cake cooler to cool completely.
Once completely cool, cut into 16 squares

Chocolate Glaze

Place the soft butter into a mixing bowl, then add the boiling water. Stir gently to melt the butter
Stir through the icing sugar and cocoa until smooth and runny. Add a little more water if necessary.
TIP if you can't stand sifting lumpy icing sugar, make the glaze, then blitz the mixture with a bamix -it's my lazy girl option (made especially for me!)

Assembly

Place the chocolate glaze on the bench, ready for dipping.
Place a large cake cooling rack next to the chocolate glaze.
In a bowl or small cake pan, place some of the dessicated coconut (we can top it up as we go).
Using 2 forks, dip one of the squares into the chocolate glaze and flip it to coat. Allow the excess to drip off for a few seconds, then move it to the cake rack. Working quickly (don't rush) continue with the other cake squares.
Using 2 clean forks, place each square into the coconut separately and toss to coat.
Once set, place into a container and store until required.

Optional Jam and Cream

Once glaze has set, cut each Lamington in half and spread with raspberry jam. Pipe on Chantilly Cream
Keep refrigerated until ready to serve

Nutrition