Aussie Chocolate Coconut Cake

Aussie Chocolate Coconut Cake


81 people made this

About this recipe: These cakes called 'Lamingtons' down under and they're little sponge cakes coated in chocolate and coconut. Any firm type of plain sponge cake works well.


Serves: 24 

  • Cake
  • 125g butter
  • 150g caster sugar
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 250g plain flour
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 120ml milk
  • Icing
  • 450g icing sugar
  • 5 tablespoons cocoa powder
  • 1 tablespoon butter, melted
  • 120ml milk
  • 2 (200g) packages desiccated coconut

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Preheat oven to 190 degrees C. Grease and flour a 20x30cm rectangular baking tin.
  2. Sift together the flour, baking powder and salt. Set aside.
  3. In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well.
  4. Pour this mixture into the tin. Bake in preheated oven for 30 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let stand for 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before icing.
  5. To make the icing: In a large bowl, combine icing sugar and cocoa. In a saucepan, heat milk and 1 tablespoon butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, icing.
  6. Procedure: Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto a cooling rack to dry. Continue for each piece. The icing will drip, so place a sheet of paper under the rack to catch the drips.

Recently viewed

Reviews (2)


Yummmmm!!! - 08 Sep 2010


I gave a try to this recipe. It turned out really good! - 17 Jan 2013

Write a review

Click on stars to rate