Mini sponge cakes soaked in chocolate sauce, then dipped in shredded coconut is one of the most popular treats just about anywhere. They are called čupavci throughout most of the Balkan region. However these sweet treats are simply a European version of the famous Australian lamingtons. Although lamingtons tend to have a filling in the middle, in Serbia we completely skip out on this part. We enjoy the fluffy chocolate sponges all on their own. Lets not forget that chocolate and coconut are one of the best combinations because they taste so great together. Give these easy homemade lamingtons a go and enjoy them to the fullest! This is an easy recipe to follow and your loved ones will indulge in these adorable homemade lamingtons too!
The world-famous Australian culinary icon Lamington consists of a sponge cake that is dipped in chocolate and sprinkled with desiccated coconut. The cake is believed to have been created by accident when Lord Lamington’s maid accidentally dropped his favorite cake in melted chocolate. Lamington then suggested that the cake should be sprinkled with coconut in order to avoid the mess while consuming it. This cake made by error was proclaimed a massive success by all. However it is also speculated that the lamington was created by Armand Gallard who, when called upon to feed unexpected guests cut up some left-over sponge cake, dipped the slices in chocolate and covered them in coconut. Gallard is said to have had a French Tahitian wife, which explains his familiarity with coconut. This was an unusual ingredient at that time.
HOW TO MAKE EASY HOMEMADE LAMINGTONS
Lamingtons start with a butter sponge cake. It’s easy to make, its fluffy and light and very delicious just on it’s own.
For this recipe you need a few pantry staples – flour, sugar, vanilla – and a few fresh ingredients – butter, milk and eggs. This is all you need to get baking. Be sure to use room temperature butter, eggs and milk. This will help the batter incorporate really well. For the chocolate icing you will need some icing sugar, cocoa powder, melted butter and boiling water.
For the sponge – cream the butter and sugar together until smooth before adding each egg individually. Then, add the vanilla and mix well until combined. Next add half of the dry ingredients, followed by milk and the remaining flour. Mix well after each addition. Bake the sponge in the oven for thirty minutes and then let it cool overnight before cutting into equal squares.
Once the sponge is cut into squares we can get onto the coating process. In a deep bowl, mix together the icing sugar, cocoa powder, butter and boiling water. Whisk until it’s smooth. Drop each square of cake into the glaze and use two forks to turn them and coat all over. Let them drain a little before moving on. Take the chocolate coated squares and roll them in the desiccated coconut. Then set them on a wire rack to set. Refrigerate for at least two hours before serving.
TIPS FOR AN EASY CHOCOLATE COATING PROCESS
Lamingtons can get messy, BUT it’s all part of the fun. Here are a few tips to make the coating process run more smoothly and a tad less messy.
- Start by setting up two wire racks over a sheet of baking paper over baking trays. This will help with catching drips and an easy cleanup.
- Use a deep bowl for your glaze and any regular bowl or tin for the desiccated coconut.
- Only use a 1/3 of your desiccated coconut at a time, this stops it from getting discoloured with chunks of chocolate.
HOW TO SERVE LAMINGTONS
I like my lamingtons plain, but it is also common to find them with a layer of jam or cream (or both) in the centre. You can also find some bakeries making lamingtons with a layer of chocolate in the centre! I am sure there are many ways to add more flavour to lamingtons!
Also, while lamingtons are traditionally served in small sizes, it is not uncommon to find larger sized lamingtons (especially in supermarkets) or to see them in a large cake form.
HOW LONG CAN YOU KEEP LAMINGTONS?
I find that lamingtons keep very well in the fridge because the icing helps to keep the sponge inside moist. Keep the cake covered and store it in a fridge, this way they last for up to one week! You can also keep them on a cake stand covered with a glass lid for up to a week aswell.
If you don’t have time to make the cake a day ahead, I recommend cutting the cake into squares once it has cooled. You can also freeze the cake for about an hour before proceeding with the rest of the recipe.
Whichever way you like your desserts, I know you’ll love this easy homemade lamingtons recipe! It is truly delicious. What could be better than cute little sponge cakes rolled in chocolate and coconut.
Easy Homemade Lamingtons
FOR THE SPONGE
- 130 g butter softened
- 1 cup caster sugar
- 1/2 tsp vanilla extract
- 3 eggs room temperature
- 1 1/2 cup standard flour sifted
- 1/2 cup milk room temperature
FOR THE ICING
- 2 cups icing sugar
- 2 tbsp premium dutch cocoa powder
- 30 g unsalted butter melted
- 1/2 cup boiling water
- 2 cups shredded coconut
- Preheat oven to 180 °C. Line a 20cm x 30cm pan with baking paper.
- In a large bowl, beat the butter until smooth, then gradually add in the sugar and vanilla essence. Mix until pale and creamy.
- Then start adding one egg at a time, incorporating well after each addition.
- Next, sift one-half of the flour over the butter mixture and stir. Then, add half of the milk and stir once again. Do this step once more with the remaining flour and milk.
- Pour the batter into the pan and smooth out the top. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Once the sponge is baked turn over onto a wire rack to cool. Cover with a clean cloth and leave overnight. Alternatively let it cool in the freezer for one hour if you are short for time.
- The following day – make the icing first by sifting icing sugar and cocoa powder into a bowl. Then add butter and boiling water, and whisk until smooth.
- Cut the cake into equal pieces. These squares measure 5 x 5 cm. Yours do not have to as long as the squares are equal in size.
- Place a 1/3 of the shredded coconut in a dish, and set a wire rack over the baking tray.
- Using one or two forks, dip one cake square into the icing, shake off the excess, and roll in coconut. Place each finished square on the prepared wire rack.
- Once all pieces are done, leave them to set for two hours before serving.
- Be aware the sponge should be made the night before as it needs time to rest prior to cutting. If you are rushed for time, place the sponge in the freezer for one hour to cool before cutting.
- The chocolate icing needs to be thick enough so the coconut will stick, but thin enough so the cake can be easily rolled in it.
- When coating with coconut, use a 1/3 of the coconut at a time so that less of the coconut becomes covered in left overs of the chocolate icing.
- Store the lamingtons in an airtight container for up to one week, or freeze for up to a month – then thaw before serving.
Your friends and family are going to love these homemade lamingtons! They truly are fluffy and buttery! When made with love they taste much much better!
Did you make this recipe?