Australian Lamingtons
- Vegetarian
- Energy Kcal 230
- Carbohydrates g 20.4
- of which sugars g 16.1
- Protein g 3.3
- Fats g 15
- of which saturated fat g 10.13
- Fiber g 2.3
- Cholesterol mg 42
- Sodium mg 19
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 30 min
- Makes: 35 pieces
- Cost: Low
PRESENTATION
Golden coconut topping meeting smooth chocolate coating makes Lamingtons one of the easiest ways to bring comfort and regional cuisine charm right to your table. Classic yet fun, these cube-shaped desserts show off a beautiful look—fluffy cake center covered in rich chocolate and rolled in plenty of coconut flakes. Families know these moist, soft treats give just the right amount of sweet satisfaction without being heavy. Since they fit perfectly for family dinners, simple parties, or just a weekend snack, traditional Lamingtons pop up often in American recipes for those moments when everyone needs something really GOOD and dependable. Their nice, familiar shape, golden insides, and cozy taste (full of real old-school flavor!) cover all the bases for anyone who likes reliable desserts that are ready for anything. Friends or kids, adults or grandparents—everyone can agree these well-loved cakes are a solid choice for any occasion.
Busy families appreciate a dessert that stands up to busy schedules while still feeling special, and Lamingtons truly deliver that balance. With their soft interior and sturdy chocolate-coconut outside, the great thing is how easy they work into almost any easy meal or casual get-together...not just because they look pretty, but because they stay good and nice even after a couple days. Whether sitting out on a platter for a hungry family or packed for a school treat, their budget-friendly style means no one has to fuss over dessert. These traditional baking classics are super handy for weekly meal prep or when you're aiming for kid-pleasing, make-ahead snacks that hold up well. Since they travel easily and always get clean plates, Lamingtons remain a favorite in home kitchens, offering both versatility and real, comforting flavor you can count on. Any way you serve them—with a little fruit, extra coconut flakes, or just plain—they fit families' real lives and make dessert time better every single week.
INGREDIENTS
- Ingredients for a 12x9 inch rectangular pan
- Butter 3.5 oz (100 g)
- Type 00 flour 1.6 cups (200 g)
- Eggs 5 - medium
- Vanilla bean 1
- Sugar 0.67 cup (130 g)
- Baking powder 3 ½ tsp (16 g) - (1 packet)
- for the filling
- Jams 6 oz (170 g) - cranberry
- for the coating
- Shredded coconut 3 ¾ cups (300 g)
- Dark chocolate 1.1 lbs (500 g)
- Fresh liquid cream 1 ¼ cup (300 g)
How to prepare Australian Lamingtons
To prepare the Australian lamingtons, first melt the butter over low heat and once ready, let it cool slightly. Then prepare the batter: beat the eggs with the sugar in a stand mixer fitted with whisk attachment for at least 10 minutes at medium speed 1 (if you don't have a stand mixer you can use an electric mixer), then add the melted, slightly cooled butter 2 and continue beating until you obtain a very frothy and pale mixture 3
In a large bowl, sift the flour with the baking powder 4, slit a vanilla bean with a knife 5 and extract the seeds; add the sifted flour with baking powder and the vanilla bean seeds 5 to the mixture and gently mix with a spatula or a whisk 6
Butter and flour a 12x9 inch rectangular pan and pour in the batter 7. Bake in a preheated oven at 356°F for 30 minutes (320°F for 20 minutes if using a fan oven). Once ready, you can remove the base from the oven and let it cool in the pan for about ten minutes and then remove it from the pan to let it cool completely, which will take about a couple of hours 8. In the meantime, heat the cream in a saucepan. Then coarsely chop the dark chocolate 9
and melt it in a double boiler 10; when it's melted, add the hot cream gradually 11, stir, and keep the melted chocolate warm to prevent it from thickening 12
Cut the base into 1.5x1.5 inch squares 13, cut each square horizontally 14 obtaining 35 pieces. Fill the base with red currant jam. Then cover with the other half of the square 15
Pour the coconut flour into a bowl. Take one square at a time, dip it in the melted chocolate 16 so that it is well coated and let the excess chocolate drip off. Roll it in the coconut well so that it is completely covered 17 and remove the excess coating. Proceed the same way until you run out of lamingtons, let them rest in a cool place on a wire rack (or on a tray lined with parchment paper) so that the chocolate and coconut coating can set 18. Your lamingtons are ready to be served and enjoyed!