Classic Chocolate lamingtons

Overview

Lamingtons on a plate

Classic Chocolate Lamingtons

By Amy // Posted Aug 26, 2020 // Category Cakes 

My Classic Chocolate Lamingtons remind me of home. Lamingtons are a staple at bakeries and cafes all around New Zealand.

I make these when I feel a little homesick, they bring back fond memories of my childhood, family and home.

The soft buttery sponge and chocolate icing goes so well with are a delight. the nuttiness of the coconut. 

I’ve been having them throughout the week, nibbling on them during my break times. They’re not overly sweet and they’re pretty damn good.

And, they’re much better made at home. Trust me, it’ll be worth the hassle.

Check out my favourite cake recipes.
Newsletter

Subscribe now

Subscribe to get new recipes and baking tips sent straight to your inbox.

tips

Chocolate lamingtons on a baking tray.

1. Sponges are tricky to make

Please remember that you need to weigh your ingredients on a scale. Sponge cakes need precise measurements.

Also, your ingredients should be at room temperature. Otherwise it alters the cooking time.

The creaming takes time. Please make sure you beat the butter, sugar and vanilla together at a medium speed until light and fluffly. 

Check out my blog post on to learn more about why butter and other ingredients should be at room temperature.

Click on this link -> Bringing butter to room temperature

2. Minimise the mess

To minimise mess, I would recommend that you set up your icing station right with tools to help you.

You need a large plate for the coconut and a large bowl to make you chocolate icing.

You also need either two forks or tongs to dip the cake into the icing.

Then you need spoons to help put the coconut onto the chocolate icing.

One more thing! Using paper towel might be better when you clean up. The coconut will get stuck in your sponge or kitchen rag.

RatingDifficultyIntermediate

ShareTweetSaveShareBigOven

Yields16 Servings
Prep Time35 minsCook Time25 minsTotal Time1 hr

Butter sponge
 180 g unsalted butter, at room temperature
 170 g caster sugar
 1 tsp vanilla extract
 3 eggs, at room temperature
 340 g self raising flour
 1 ¼ cups milk, at room temperature
Coconut and chocolate exterior
 2 cups icing sugar
 ¾ cup cocoa powder, sifted
 1 cup milk
 3 cups desiccated coconut

Butter sponge
1

Preheat your oven to 180 degrees celsius (350 degrees Fahrenheit). Butter and flour a rectangular baking tin (33x24cm).

2

Cream the butter and sugar at a medium-high speed until the colour is pale and the mixture is light and fluffy. Add the vanilla and gradually beat in the eggs one at a time, beating well between each addition.

3

Gently fold in half of the flour and milk until combined. Then fold in the remaining flour and milk. Put the mixture into your prepared baking tin.

4

Bake for 22-25 minutes or until a skewer in the middle of the cake comes out clean. Once out of the oven, transfer to a wire rack after 10 minutes and let it cool. Cut into squares or rectangles when the sponge is cool (16pieces).

Chocolate and coconut
5

Sift the icing sugar and cocoa into large bowl. Add the milk and whisk until combined. Place half of the coconut on a large plate.

6

Using a two forks, gently place the cut up lamington into the chocolate sauce. Quickly roll it around until all sides are covered in chocolate sauce, let the excess strawberry sauce drip off. Transfer it to the coconut plate. Using your hands or a spoon, cover the chocolate sponge with coconut. Set aside and repeat. Add more coconut when needed.

7

To freshen the lamington's whiteness, sprinkle some coconut on top of the prepared lamingtons. They will stay fresh for about 3-4 days in an airtight container in the fridge.

Ingredients

Butter sponge
 180 g unsalted butter, at room temperature
 170 g caster sugar
 1 tsp vanilla extract
 3 eggs, at room temperature
 340 g self raising flour
 1 ¼ cups milk, at room temperature
Coconut and chocolate exterior
 2 cups icing sugar
 ¾ cup cocoa powder, sifted
 1 cup milk
 3 cups desiccated coconut

Directions

Butter sponge
1

Preheat your oven to 180 degrees celsius (350 degrees Fahrenheit). Butter and flour a rectangular baking tin (33x24cm).

2

Cream the butter and sugar at a medium-high speed until the colour is pale and the mixture is light and fluffy. Add the vanilla and gradually beat in the eggs one at a time, beating well between each addition.

3

Gently fold in half of the flour and milk until combined. Then fold in the remaining flour and milk. Put the mixture into your prepared baking tin.

4

Bake for 22-25 minutes or until a skewer in the middle of the cake comes out clean. Once out of the oven, transfer to a wire rack after 10 minutes and let it cool. Cut into squares or rectangles when the sponge is cool (16pieces).

Chocolate and coconut
5

Sift the icing sugar and cocoa into large bowl. Add the milk and whisk until combined. Place half of the coconut on a large plate.

6

Using a two forks, gently place the cut up lamington into the chocolate sauce. Quickly roll it around until all sides are covered in chocolate sauce, let the excess strawberry sauce drip off. Transfer it to the coconut plate. Using your hands or a spoon, cover the chocolate sponge with coconut. Set aside and repeat. Add more coconut when needed.

7

To freshen the lamington's whiteness, sprinkle some coconut on top of the prepared lamingtons. They will stay fresh for about 3-4 days in an airtight container in the fridge.

Classic Chocolate lamingtons
Nutrition Facts

Servings 16


Amount Per Serving
Calories 295
% Daily Value *
Total Fat 11.4g18%
Saturated Fat 6.8g34%
Cholesterol 58mg20%
Sodium 94mg4%
Potassium 158mg5%
Total Carbohydrate 45.8g16%
Dietary Fiber 1.8g8%
Sugars 27.1g
Protein 5.2g11%

Calcium 5.6%
Iron 2%
Vitamin D 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

I'd love to hear from you.

Please comment, like, share

What did you think about my Classic Chocolate Lamingtons?

Please leave a comment and check out my popular recipes.

Leave a Reply

Your email address will not be published.

Share via
Send this to a friend