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.
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)