Can I make the cake ahead of time?
Yes, you can bake the sponge cake a day in advance and store it, covered, at room temperature. Assemble and glaze the Lamingtons on the day you plan to serve them.
DESSERT
Classic Australian Lamingtons with Raspberry Jam and Coconut
Indulge in the iconic taste of Australia with these delightful Lamingtons. We'll guide you through creating a tender sponge cake, generously coated in a rich chocolate glaze, filled with sweet raspberry jam, and finished with a generous dusting of desiccated coconut. A perfect treat for any occasion, from a casual afternoon tea to a festive gathering.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 350°F (175°C). Grease and flour a 9x9 inch (23x23 cm) baking pan.
02
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
04
Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Pour the batter into the prepared baking pan and bake for 25 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan, then invert it onto a wire rack.
05
Once cooled, cut the cake into 16 equal squares. Slice each square horizontally through the middle to create two layers. Spread about 1 teaspoon of raspberry jam on the bottom half of each cake square, then top with the other half.
06
Prepare the chocolate glaze: In a medium bowl, whisk together the powdered sugar and unsweetened cocoa powder. Gradually add the 1/4 cup of milk and 2 tablespoons of melted unsalted butter, mixing until smooth. The glaze should be thick but pourable.
07
Place the desiccated coconut in a shallow dish. Dip each jam-filled cake square into the chocolate glaze, ensuring all sides are coated. Immediately roll the glazed cake in the desiccated coconut until fully covered. Repeat with the remaining lamingtons.
08
Place the finished lamingtons on a wire rack to set for at least 30 minutes before serving.
About This Recipe
Indulge in the iconic taste of Australia with these delightful Lamingtons. We'll guide you through creating a tender sponge cake, generously coated in a rich chocolate glaze, filled with sweet raspberry jam, and finished with a generous dusting of desiccated coconut. A perfect treat for any occasion, from a casual afternoon tea to a festive gathering.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, ensure your butter and eggs are at room temperature before starting the cake batter. This helps create a smoother batter and a lighter cake texture. Chilling the cake squares briefly before glazing can also make them easier to handle.
Easy Substitutions
You can substitute raspberry jam with strawberry or apricot jam. For a dairy-free option, use plant-based milk and butter alternatives in both the cake and the glaze.
Storage & Reheating
Store Lamingtons in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw in the refrigerator before serving.
Serving Suggestions
Serve Lamingtons with a cup of hot tea or coffee for a traditional afternoon treat. They are also wonderful alongside fresh berries or a scoop of vanilla ice cream for a more decadent dessert. These are perfect for potlucks, picnics, or as a sweet ending to a casual meal.
Common Mistakes
One common mistake is overmixing the cake batter, which results in a dense, dry cake. Another is not cooling the cake completely before cutting and glazing, causing the cake to crumble or the glaze to melt. Lastly, an improperly consistency glaze (too thin or too thick) can make coating difficult and affect the final appearance and texture.
Frequently Asked Questions
What kind of coconut should I use?
Desiccated coconut is traditional for Lamingtons. Shredded or flaked coconut can be used, but desiccated provides the classic fine texture.
How do I prevent the Lamingtons from being too messy to eat?
Ensure the glaze has set completely before serving. You can also chill them briefly after glazing to help the coating firm up.
MORE TO KNOW
The key to perfect Lamingtons is a tender sponge cake and a well-balanced chocolate glaze. Don't overmix the cake batter, as this can lead to a tough cake. When making the glaze, adjust the milk quantity slightly if needed to achieve a consistency that coats the cake without being too thin or too thick. A thinner glaze will be absorbed too quickly, while a too-thick glaze will be difficult to spread evenly. Work quickly when dipping and rolling the cakes, as the glaze sets relatively fast.
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