Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Lamingtons Recipe
There isn’t any cake extra Australian than Lamingtons! A moist butter sponge dipped in chocolate then coated with coconut, that is The Cake bought at each suburban bakery and weekend fundraisers.
You’ll get coconut all over the place making them and consuming them. However that’s all a part of the Aussie expertise. It’s how we do it Down Beneath! 🇦🇺
Lamingtons – an Australian traditional!
A tender buttery sponge cake coated throughout with chocolate icing and coconut.
Even when you’ve by no means heard of those earlier than, you simply understand it’s going to be good. We Aussies know nice tucker – and that is as Aussie because it will get!! (OK, OK, possibly as Aussie as Pavs, Anzac Biscuits, Sausage Rolls, Celebration Pies, weekend sausage sizzles and Sunday Roast Lamb😇)
The right way to make Lamingtons
On the face of it, it sounds easy sufficient:
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make a buttery vanilla sponge cake
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lower into squares, dip into chocolate icing, coat with coconut
The one little additional step I add that’s going to make your Lamington making life a complete breeze is to principally freeze the cake earlier than rolling in icing. A agency, semi frozen piece of cake is way simpler to deal with when coating in icing and rolling in coconut. Attempt doing it with recent sponge, and also you’ll be battling crumbling cake as you attempt to coat it. Been there, finished that, a number of occasions!
The cake will thaw because the icing units and the cake is as recent because it was straight out of the oven.
Right here’s a bit extra background to elucidate why I freeze the cake earlier than coating – to verify I absolutely persuade you so that you don’t skip that step!
Why I Freeze The Cake earlier than coating
Lamingtons are a kind of truffles that recipes say are straightforward to make, however most are simply downright mendacity to you. The primary few occasions I made them concerned screeches of frustration and critical foot stomping.😤 I emerged on the opposite aspect wanting like I’d been in a mud-wrestle with a plate of one thing that hardly resembled the neat squares you see on this submit.
The problem is that this: The sponge needs to be tender and moist sufficient to eat plain, however attempting to roll such a fragile cake in icing is a catastrophe. The cake crumbles into the icing, making it thicker and unattainable to work with.
And as soon as the crumbling begins, think about the mess if you attempt to roll it in coconut.
The answer provided by conventional recipes is to go away the cake out in a single day, basically letting the surface turn into a bit stale so it’s simpler to deal with. This works fairly properly – however the cake is a bit drier than superb.
The twenty first century answer:
FREEZE THE CAKE.
It’s even simpler to deal with for coating, and the bonus is that the cake stays recent and moist – no want to go away it out to dry out!
This can change your Lamington Life ceaselessly.
Butter Sponge Cake for Lamingtons
The sponge cake for Lamingtons is a terrific recipe that I take advantage of as a base for different recipes (surprisingly, none that I’ve shared right here – but). Merely made with pantry staples, it’s tender and buttery, and never too candy which is what we wish as a result of we get additional sweetness from the chocolate icing.
The massive debate:
Do Lamingtons have jam and cream?
Basic Lamingtons made the normal old-school means do not have jam or cream sandwiched within the center. However you’ll come throughout many Aussies who gained’t have Lamingtons every other means (some RecipeTin relations included).
My view – Lamingtons ought to stand as an awesome cake with none filling. Jam and cream is non-compulsory – it ought to make it excessive good!
For those who’re a Lamington fan, I feel you’ll approve of this recipe! The butter cake is moist, tender and buttery. The chocolate coating is thick sufficient so that you get an awesome hit of chocolate, however skinny sufficient so it soaks into the sponge, a sticky sufficient to attach on loads of coconut.
The added bonus is that utilizing the little trick to freeze the truffles earlier than coating, they’re neat and tidy so they appear as nice as they style! – Johnsat x
PS Will probably be messy making these. And that’s completely okay. As a result of it’s a part of the nice Aussie custom that you simply get coconut “all over the place” if you’re making them and consuming them!
PPS When higher to make Lamingtons than for Australia Day??
Lamingtons
Watch easy methods to make it
Ingredients
- 125 g / 4.5 oz unsalted butter , softened
- 1 cup (220g) caster sugar
- 1/2 tsp vanilla extract
- 3 eggs , room temperature
- 1 3/4 cups (260g) flour , plain/all purpose, sifted (Note 1)
- 3.5 tsp baking powder
- 1/2 cup (125 ml) milk (low or full fat)
- 4 cups (480g) icing sugar (confectionary sugar), sifted
- 1/3 cup (22g) cocoa powder
- 1 tbsp (15g) unsalted butter
- 150ml (1/2 cup + 2 tbsp) boiling water
- 3 – 4 cups desiccated coconut
- Strawberry jam
- 1 cup (250 ml) cream
- 1 tbsp white sugar
Instructions
- Preheat oven to 180C/350F (or fan forced 160C/320F).
- Sift flour and baking powder together.
- Grease a 20 cm x 30 cm / 8″ x 12″ cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).
- Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy – about 1 1/2 to 2 minutes.
- Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
- Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
- Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
- Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.
- Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours. (Note 2)
- Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery. (Note 2)
- Place coconut in a shallow bowl or pan with a largish surface area (Note 3).
- Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
- Repeat with remaining sponges.
- Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!
- Beat cream and sugar until firm peaks form.
- Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.
Notes
1. Flour – Use either 1 3/4 cups (260g) self raising flour, or 1 3/4 cups (260g) plain flour + baking powder. The extra 3 tsp of baking powder doesn’t affect the recipe, I make it both ways.
2. Freezing / coating: Trying to coat a freshly cooked cake doesn’t work, it just crumbles into the chocolate and makes a mess. The easiest way to coat the Lamingtons is as follows: cut into pieces and freeze for 1 hour just prior to coating. The frozen cake is much easier to handle for the dipping / coconut coating steps. Bonus: The cake stays more moist than traditional recipes that call for the cake to be left out overnight to dry out so it’s easier to handle to coat in chocolate and coconut.
3. Chocolate icing needs to be thick enough so the coconut will stick, but thin enough so the cake can be easily rolled in it.
It thickens as it cools, making it harder to work with. If this happens, just microwave for 20 seconds to loosen it up (or set it over a saucepan with boiling water).
3. Coconut bowl – use a shallow one with a larger surface area, easier to roll cake around.
4. Storage:No cream: Store in airtight container for 3 to 4 days, or freeze for 2 – 3 months then thaw before serving.Cream: Store in refrigerator for 2 to 3 days.
5. Nutrition per serving.
Barely adapted from this recipe from taste.com.au. Ingredients the same, the main thing I changed is the process (especially the coating process, to make it easier!)
Did You Make This Recipe?
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