Lamingtons – May 2019 Daring Bakers Challenge

For the May challenge Marcellin from Marcellin in Cucina dared us to make Lamingtons. An Australian delicacy that is as tasty as it is elegant.

I really encourange you to try this sweet little thing. A cube of vanilla sponge cake dipped in chocolate icing then coated with desiccated coconut – yummy.

If you are like me, you will go through 3 stages:

  1. you will think that this is really easy to bake;
  2. then you will discover that it actually is not as it is a little bit messy; and
  3. then you will taste them and will realize that it was worthy.

For a longer time, I had wanted to try some recipe by Stephanie Janorski from the Joy of Baking and as soon as I learnt she actually has a recipe for the lamingtons I knew I was going to use her recipe. Added value is that Mrs Janorski has also made a video of hee method so if you will be confused how to bake these you can check it out.

We will need:

The amount is for a 20cmx20cm / 8×8 inch pan.

Cake batter:

195 gm (1 1/2 cups) of all-purpose flour
1 1/2 tspn of baking powder
1/4 tspn of teaspoon salt
113 g (1/2 cup) of unsalted butter, at room temperature
200 g (1 cup) of granulated white sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
120 ml (1/2 cup) of milk, at room temperature

Chocolate Frosting:

4 cups (1 pound) (450 grams) confectioners’ (powdered or icing) sugar, sifted
1/3 cup (35 grams) unsweetened natural or Dutch processed cocoa powder
3 tablespoons (42 grams) unsalted butter, cut into small pieces
1/2 cup (120 ml) milk, at room temperature


80 g (1 cup) of unsweetened shredded dried coconut


Prepare all the ingredients so that they are at room temperature.

Line the pan with the parchment paper. Preheat the oven at 180°C/350°F.

Mix together flour, salt and baking powder.

In another bowl, mix/cream the butter and suger together until the batter is creamy and fluffy. Add the egg one by one. Then add part of the flour, then add the milk. Add the remaining part of the flour and milk. Pour the batter into the pan and bake for 25-30 minutes.

After the cake is baked, let it cool for 5 minutes at the wirerack then using the knife release the sides of the cake from the pan. Place wirerack on the pan and carefully turn the pan upside down so that the cake falls on the wirerack. Then out another wirerack on the cake and turn it upside down, Let cool.

In the meantime over the bowl with simmering water mix together all the ingredients for the frosting until smooth.

TIP: Sift the icing sugar so that there are no bumps.

Cut the cake into 16 pieces. Place the coconut on the plate.

Dip the cubes into the frosting so that all 4 sides are covered. Place the cube on the wirerack and then with the teaspoon place some frosting also on the top of the cube. Repeat.

TIP: I recommend putting some parchment paper under the wirerack so that you do not have the frosting all over the table.

Should the frosting in the bowl cool too quickly (and thus becoming less runny), place the bowl over the bowl with simmering water.

After the frosting cools a little bit but it is still sticky, put the cubes into the coconut.