Sweet, sweet lamingtons


A Sunday afternoon baking is a Sunday well spent in my opinion… After a long week at work I decided I’d treat myself with a batch of fresh lamingtons. There’s no better accompaniment to tea then a light and fluffy sponge dessert. I adore coconut and chocolate, so lamingtons is always a delight for me! This recipe is simple, sweet and down right delicious.



  • 2 cups plain flour
  • 4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup butter
  • 3/4 cup white sugar
  • 1 tbl vanilla extract
  • 2 eggs
  • 1/2 cup milk


  • 3 cups sifted icing sugar
  • 1/3 cup sifted cocoa powder
  • 2 tbl butter, melted
  • 1/2 cup warm milk
  • 2 cups dried coconut

Makes around 24


Preheat the oven to 190 degrees. Grease a 8Γ—12 pan.

Sift the flour, baking powder & salt together and set aside. Beat butter & sugar with an electric-mixer and in a very large bowl until light & fluffy. Note: This mixture should be noticeably lighter in colour.

Add the eggs, one at a time and allow each egg to blend right into the butter mixture and then add the next. Now beat in vanilla with the very last egg.

Pour in the flour-mixture alternately with milk, mixing until incorporated. Pour this batter into your prepared pan.

Bake in preheated oven for 30-40 minutes or until a knife inserted into the cake comes out clean. Allow it to stand for 5 minutes & then turn-out onto the wire rack & cool it completely.

In a large bowl, combine the sugar & cocoa. Now add the melted butter & warm milk, and mix them well to create a fluid (not too runny) icing.

Cut the sponge cake into squares. Pour out the shredded coconut into a small shallow bowl.Β  Dip each square sponge into the chocolate icing, coating all the sides then roll them in the coconut.

Happy baking, love Jem x


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