Name: Lamingtons: The Ultimate Guide to Australia's Favorite Treat
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 20-24 Lamingtons
Ingredients: 225g (1 cup) unsalted butter, softened; 225g (1 cup + 2 tablespoons) caster sugar (superfine sugar); 4 large eggs; 275g (2 1/4 cups) self-raising flour, sifted; 60ml (1/4 cup) milk; 1 teaspoon vanilla extract; 400g (14 oz) dark chocolate, finely chopped; 250ml (1 cup) milk; 50g (1/4 cup) unsalted butter; 2 tablespoons golden syrup (or corn syrup); 300g (10.5 oz) desiccated coconut

Lamingtons, those delightful little squares of sponge cake coated in chocolate and coconut, are more than just a treat; they're an iconic symbol of Australia. Have you ever wondered how such a simple confection could become so deeply ingrained in a nation's culinary identity? I have, and after years of baking and enjoying them, I'm excited to share my ultimate recipe with you!

The exact origins of lamingtons are shrouded in a bit of mystery, with a few competing stories swirling around. One popular tale attributes their creation to a clumsy kitchen mishap involving a Lord Lamington, a former Governor of Queensland, and a resourceful maid. Regardless of the true story, these cakes quickly gained popularity and have been a beloved part of Australian culture ever since.

What makes lamingtons so irresistible? It's the perfect combination of textures and flavors. The light and airy sponge cake, the rich and decadent chocolate coating, and the delicate sweetness of the coconut create a symphony of deliciousness in every bite. They're also incredibly versatile – perfect for afternoon tea, a picnic treat, or a special occasion dessert. Plus, they're surprisingly easy to make at home, and I'm here to guide you through every step of the process. Get ready to bake up a batch of these Aussie classics that will impress your friends and family!

Ingredients:

For the Sponge Cake:

225g (1 cup) unsalted butter, softened
225g (1 cup + 2 tablespoons) caster sugar (superfine sugar)
4 large eggs
275g (2 1/4 cups) self-raising flour, sifted
60ml (1/4 cup) milk
1 teaspoon vanilla extract

For the Chocolate Coating:

400g (14 oz) dark chocolate, finely chopped
250ml (1 cup) milk
50g (1/4 cup) unsalted butter
2 tablespoons golden syrup (or corn syrup)

For the Coconut Coating:

300g (10.5 oz) desiccated coconut

Preparing the Sponge Cake:

Cream the Butter and Sugar: Preheat your oven to 180°C (350°F). Grease and flour a 20cm (8 inch) square cake tin. In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This is a crucial step, so take your time – about 5-7 minutes with an electric mixer is ideal. The mixture should be pale and airy.
Add the Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of flour from the sifted flour to help bring it back together.
Sift and Fold in the Flour: Gradually fold in the sifted self-raising flour, alternating with the milk and vanilla extract. Start and end with the flour. This means adding about a third of the flour, then half the milk, then another third of the flour, then the remaining milk, and finally the last third of the flour. Folding gently is key to maintaining the air in the batter, resulting in a light and fluffy sponge. Overmixing will develop the gluten in the flour, leading to a tough cake.
Pour into the Tin and Bake: Pour the batter into the prepared cake tin and spread it evenly. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden brown on top and spring back when lightly touched.
Cool the Cake: Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. This prevents the cake from sticking to the tin and allows it to cool evenly. Make sure the cake is completely cold before you start dipping it in the chocolate. This is very important!

Preparing the Chocolate Coating:

Melt the Chocolate: In a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water), combine the chopped dark chocolate, milk, butter, and golden syrup. Stir occasionally until the chocolate is completely melted and the mixture is smooth and glossy. You can also do this in the microwave in 30-second intervals, stirring in between, until melted. Be careful not to overheat the chocolate, as it can seize up.
Keep Warm: Once melted, keep the chocolate coating warm over the simmering water or in a warm place. If it starts to thicken too much, you can add a splash more milk to thin it out. The consistency should be easily pourable.

Assembling the Lamingtons:

Cut the Cake: Once the sponge cake is completely cold, use a serrated knife to trim the edges to create a neat square or rectangle. Then, cut the cake into even-sized cubes, approximately 4-5cm (1.5-2 inches) in size. The size is up to you, but consistency is key for even dipping.
Prepare Your Dipping Station: Set up a dipping station with the melted chocolate coating in one bowl, the desiccated coconut in another bowl, and a wire rack lined with baking paper to place the dipped lamingtons.
Dip the Cake Cubes: Using a fork or two, carefully dip each cake cube into the melted chocolate coating, ensuring it is completely covered on all sides. Let any excess chocolate drip off before moving on to the next step. This is where patience comes in handy!
Coat with Coconut: Immediately after dipping in the chocolate, roll the chocolate-covered cube in the desiccated coconut, ensuring it is evenly coated on all sides. Gently press the coconut onto the chocolate to help it adhere.
Set on the Wire Rack: Place the coconut-covered lamington onto the prepared wire rack. Repeat the dipping and coating process with the remaining cake cubes.
Chill and Set: Place the wire rack with the lamingtons in the refrigerator for at least 30 minutes, or until the chocolate coating has set completely. This will help the lamingtons hold their shape and prevent them from being too messy to handle.

Tips and Variations:

Sponge Cake Variations: You can add a few drops of food coloring to the sponge cake batter for a fun twist. Pink or green are popular choices.
Chocolate Coating Variations: For a richer chocolate flavor, use a higher percentage of cocoa solids in your dark chocolate. You can also add a teaspoon of instant coffee powder to the chocolate coating for a mocha flavor. White chocolate lamingtons are also delicious! Simply substitute the dark chocolate with white chocolate.
Filling Options: For an extra layer of flavor, you can cut the lamingtons in half horizontally and fill them with a layer of jam (raspberry or strawberry are classic choices) or whipped cream before dipping them in the chocolate and coconut.
Coconut Variations: Toasted coconut adds a nutty flavor and a slightly different texture. Simply toast the desiccated coconut in a dry frying pan over medium heat, stirring constantly, until golden brown. Let it cool completely before using.
Storage: Lamingtons are best stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage. Thaw them in the refrigerator before serving.
Gluten-Free Option: To make gluten-free lamingtons, simply substitute the self-raising flour with a gluten-free self-raising flour blend. Make sure to check the ingredients of the gluten-free flour blend to ensure it contains a raising agent.
Vegan Option: To make vegan lamingtons, substitute the butter with a vegan butter alternative, the eggs with an egg replacer (such as flax eggs or aquafaba), and the milk with a plant-based milk (such as almond milk or soy milk). Use vegan chocolate for the coating.

Troubleshooting:

Cake Too Dry: If your sponge cake is too dry, try adding a tablespoon of oil to the batter. Also, make sure you are not overbaking the cake.
Chocolate Coating Too Thick: If the chocolate coating is too thick, add a splash more milk to thin it out.
Coconut Not Sticking: If the coconut is not sticking to the chocolate, make sure the chocolate coating is still wet when you roll the lamingtons in the coconut. You can also gently press the coconut onto the chocolate to help it adhere.
Lamingtons Too Messy: If the lamingtons are too messy to handle, chill them in the refrigerator for a longer period of time to allow the chocolate coating to set completely.

Enjoy your homemade Lamingtons! They are perfect for afternoon tea, parties, or any special occasion.

Conclusion:

So, there you have it! This lamington recipe isn't just another bake; it's a passport to a little slice of Australian happiness. From the incredibly moist sponge to the rich chocolate coating and the generous shower of coconut, every bite is a delightful explosion of textures and flavors. I truly believe this is a must-try for anyone who loves baking or simply appreciates a good, comforting treat. Why is it a must-try? Because it's surprisingly easy to make, even for beginner bakers. The steps are straightforward, and the reward is immense. Forget those dry, store-bought lamingtons; this homemade version is on a whole other level. Plus, the process of making them is just plain fun! Imagine the satisfaction of dipping those little sponge squares into chocolate and watching them transform into these iconic treats. But the best part? The versatility! While the classic chocolate and coconut combination is a winner, don't be afraid to experiment. For a summery twist, try using a raspberry jam filling instead of the traditional strawberry. Or, if you're feeling adventurous, swap the chocolate coating for a lemon glaze and dust with desiccated coconut mixed with lemon zest. You could even add a touch of coffee extract to the chocolate for a mocha-flavored lamington. The possibilities are endless! Serving Suggestions: These lamingtons are perfect for afternoon tea, a picnic, or a special occasion. Serve them with a dollop of whipped cream and fresh berries for an extra touch of indulgence. They also pair beautifully with a cup of coffee or tea. And if you happen to have any leftovers (though I doubt you will!), they're delicious straight from the fridge. Variations to Explore: * Jam Options: Strawberry is classic, but raspberry, apricot, or even blackberry jam work wonderfully. * Coating Alternatives: White chocolate, peanut butter chocolate, or even a simple vanilla glaze can be used instead of the traditional chocolate. * Coconut Alternatives: Toasted coconut adds a nutty flavor, or you can use finely chopped nuts like almonds or pecans for a different texture. * Liqueur Infusion: Add a tablespoon or two of your favorite liqueur (like rum or coffee liqueur) to the chocolate coating for an extra kick. I'm so excited for you to try this recipe and experience the joy of homemade lamingtons. I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a lamington-making adventure! And please, don't be shy about sharing your creations. I'd love to see your photos and hear about your experiences. Did you stick to the classic recipe, or did you try one of the variations? What did your family and friends think? Let me know in the comments below! I can't wait to hear all about your lamington triumphs! Happy baking!