Lamingtons, Queensland Style
Fluffy vanilla sponge cake squares filled with sweet raspberry jam, coated in silky chocolate icing, and rolled in desiccated coconut.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •20 cm square cake tin
- •Electric hand mixer
- •Wire cooling rack
- •Heatproof bowl
- •Serrated bread knife
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 10 g
- carbs
- 54 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 320 kcal
Instructions
- 1
Preheat the oven to 180°C and grease and line a 20 cm square cake tin with baking paper.
- 2
Beat the softened butter, caster sugar, and vanilla extract in a bowl with an electric mixer until pale and creamy.
- 3
Add the eggs one at a time, beating well after each addition until smooth.
- 4
Fold in the sifted self-raising flour alternately with the milk using a spatula until fully combined.
- 5
Spread the batter evenly into the lined tin and bake for 22 to 25 minutes until springy to touch.
- 6
Cool the sponge completely in the tin, then turn out and slice horizontally into two even layers.
- 7
Spread the raspberry jam across the bottom sponge layer, then place the top layer over the jam.
- 8
Cut the sandwiched sponge into 12 even squares and chill in the fridge for 30 minutes to firm.
- 9
Whisk the icing sugar, cocoa powder, melted butter, and boiling water in a heatproof bowl until smooth and glossy.
- 10
Dip each chilled sponge square into the warm chocolate icing using two forks, letting the excess drip away.
- 11
Roll the chocolate-coated squares thoroughly in desiccated coconut until evenly covered on all sides.
- 12
Transfer the lamingtons to a wire cooling rack and leave to set for at least 1 hour before serving.
Chef's tips
Baking the sponge a day ahead or chilling the cut squares prevents soft crumbs from breaking off into your chocolate icing. Pour the coconut into a wide shallow dish in two batches to avoid icing clumps spoiling the dry coconut.
Ingredient substitutions
- raspberry jam → strawberry jam or tart plum jam
- self-raising flour → 200 g plain flour mixed with 2 tsp baking powder
Storage
Store in an airtight container at cool room temperature for up to 4 days, or refrigerate in hot weather.
Reheating
Serve at room temperature rather than applying heat, letting refrigerated lamingtons sit on the bench for 15 minutes first.
Common mistakes to avoid
- •Dipping freshly baked warm sponge cakes, which crumble instantly into the chocolate icing.
- •Making the icing too thick, which pulls the delicate sponge apart during dipping.
Serving suggestions
Cooked Lamingtons, Queensland Style?
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