Aussie Chocolate Coconut Cake

    55 mins

    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.

    84 people made this

    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.

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    Reviews and Ratings
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    Reviews in English (64)


    Yummmmm!!!  -  08 Sep 2010


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


    It may help users to know that Australian colonial cooks used this recipe to freshen up STALE cake. Storing the cake overnight in a tin is sometimes not enough to firm the cake prior to icing. I suggest leaving it on the cooling rack, uncovered, on your kitchen bench overnight. This helps prevent the crumbling that one reviewer had problems with. Also cutting the cut into squares of not more than about 7cm helps. It is true that we Australians like to split the lamingtons in half and fill with whipped cream to make an old fashioned tea cake but some also like to split the cake before icing and sandwich the halves together again with a layer of strawberry jam. This is much easier to ice if your cake is quite firm. I have never met a lamington I did not like and this recipe is no exception!  -  15 Oct 2002  (Review from Allrecipes US | Canada)