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Learn how to make Australian Lamingtons
Lamingtons, Australian desserts are soft buttery sponge cake bites, dipped in chocolate icing and coated in desiccated coconut
Today I am here with a yummy delicious, Australian dessert recipe. Lamingtons, if you haven’t heard of these, then you probably know these as coconut coated cake bites, dipped in chocolate icing. Trust me these soft buttery bites are so easy to make and so yumm to eat that you will probably want to make these again. Definitely a crowd pleaser and so perfect for Holiday dessert menu or to take for get togethers / potlucks.
#224DueSouth, is the theme for this Monday’s Foodie Bloghop group where every Monday, a group of participating bloggers, dish up something unique and delicious from the countries in Southern Hemisphere. This week theme was given by Kalyani. When she gave the theme, I knew that I will be making some dessert, as this is Christmas Month. While flipping through my Bakery Journal, I came across these Lamingtons pic, and these finalized.
If you are looking for nutritious recipes(gluten-free, vegan) from Indian and International Cuisine do checkout Kalyani’s blog Sizzling Tastebuds.
A brief About Lamingtons
As per the online resources, first mention of Lamingtons is found in early 1900. It is believed to be named after Lord Lamington of Queensland or his wife Lady Lamington. Theories say that is believed to made with accident when the Chef accidently dropped pieces of sponge cake in Chocolate Sauce, it was then coated in coconut. Another says that it was prepared by Lamington’s Chef when some unexpected guests arrived and he used the stale sponge to make dessert on short notice.
Now a days there are many variations of Lamingtons, coated with strawberry/mango jam and coated in coconut. There is another variation with cream and strawberry jam sandwiched in between two buttery cake slices.
For more detailed information you can search online with History of Lamingtons, as keyword..
Sponge Cake for Lamingtons
Lamingtons can be made with any kind of buttery sponge cake. Prefer Vanilla Sponge to make it. You can make these from scratch or use a good store-bought sponge. Same for the Chocolate Icing/sauce. A good thick sauce that coats well cake pieces and then holds on to coconut flakes.
For Lamingtons , I made this Vanilla Sponge using eggs. You can use an eggless sponge too. For Eggless Sponge cake recipe you can check my Eggless Sponge Cake recipe with yogurt and buttermilk as egg substitute.
In case you are starting from scratch, the whole recipe for making Lamingtons is divided in 3 parts..
- Making Sponge Cake,
- Make Chocolate Icing
- Assemble Lamingtons
It may sound a big task but as we proceed you will see how easy is to make these coconut coated cake bites.
Vanilla Sponge Cake with Eggs recipe
I have used Whole Wheat flour for the cake. I often bake at home and so use more nutritious flours than All-purpose flour. I know it gives a soft moist texture to bakes but it has no nutritional value. To make cakes and muffins soft I either use a combination of Whole Wheat Flour and Almond flour like in this Almond Orange Bread or make my own Cake flour using Cornstarch( sold in India as Cornflour) as in Mango Cardamom Cupcakes.
Cake Flour is 2 tbsp of Cornstarch added to 1 Cup of Whole Wheat Flour (minus 2 tbsp of WWF) .
Method for Vanilla Sponge with Eggs
Sieve together whole Wheat Flour, Cornstarch and baking powder.
Beat butter, sugar and vanilla essence together, till light and fluffy.
Add eggs one by one and then fold in flour in 3 parts. Add milk little by little. Do not overbeat the batter once you add flour, as cake will come out dense.
Once cake is done, cool it and cut into pieces. If the cake is very soft you can refrigerate it for a couple of hours or freeze for an hour. Soft sponge cake pieces, can crumble and are difficult to handle, when dipped in chocolate icing.
Make Chocolate icing
mix together, icing sugar, cocoa powder. Then add butter and boiling water and make a smooth mixture.
In a plate/flat dish, take coconut flakes. Dip cake pieces in chocolate then coat carefully in coconut. Repeat the process for rest of the pieces.
Let all the coated pieces set. This also helps the sponge to absorb some moisture from chocolate sauce.
Enjoy with Coffee/Latte or Hot Chocolate!!
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Cake Tin
- 1¾ Cup Whole Wheat Flour
- ½ Cup Butter(Salted)
- 1 Cup Castor Sugar
- ¼ Cup Cornstarch
- 2-3 Eggs
- 1/2 Cup Milk/Buttermilk
- 1 tsp Baking Powder
- 1 tsp Vanilla Essence
- 2 Cups Icing Sugar
- 1/3 Cup Cocoa Powder
- 1/2 tbsp Butter
- 1/3 Cup Boiling Water
- Pre-heat oven to 350°F or 180°C.
- Sieve together flour, cornstarch, baking powder. Add salt if using unsalted butter.
- Beat together butter, sugar and vanilla essence.
- Add egg one by one and mix lightly.
- Fold in flour in 3 parts, add milk/buttermilk alternatively.
- Transfer cake pan and bake in preheated oven for 35 mins.
- After 35 mins, check out whether cake is cake by toothpick test. Also, cake will sides of pan.
- Take out of oven and then after 2-3 minutes, carefully transfer to cooling rack.
- Once completely cool, freeze the cake for an hour, take out and cut into pieces.
- Mix together icing sugar, cocoa powder.
- Add butter and boiling water.
- Mix together till you get a smooth mixture is formed.
- In a flat dish plate take desiccated coconut.
- Cut cake into desired pieces.
- Dip in chocolate icing/sauce.
- Then carefully roll into coconut.
Do try these delicious cake bites and make for your Holiday Dessert Menu or gifting for friends.
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