This cake is from my happy, safe and free childhood. Lamington Australian Coconut Cake or #1 Recipe for my whole life. Yes, this post is so emotional to me. So much memory and so much love for this cake that I can’t express…but I am sure you can feel it. Love is in the air…from Australia or New Zealand.
If there is one cake that is number #1 inside of my chocolate soul, it is this one.
Yes, ladies and gentlemen I like you to meet and say hello to the best coconut cake called …
Lamington cake
(don’t mind me. I treat cake as a human being…so saying hello is just normal communication in my life…)
Let me start with this … As a kid I was not able to say Lamington cake so I always called this cake coconut. My mum’s friends used to bring me this cake all the time. And they used to joke that I need to move to Australia or to be shipped there. So, yes since a very young age I knew two things about this cake:
It is from Australia and it has the name that I can’t say. Why is love so complicated? (my little soul was wondering)
Now, many years after and many cakes after I still think LAMINGTON IS THE ONE. My cake and my soul. But how about you my dear readers? How much do you know about this best cake from Australia? So, let me give you a quick introduction to this amazing chocolate coconut cake.
DESCRIPTION OF LAMINGTON CAKE
It is the sponge cake coated in chocolate and rolled in desiccated coconut. The cake is moist, delicate and utterly delicious. So delicious that in Australia, July 21st is designated as National Lamington Day in which charity groups sell Lamingtons to raise money. (how amazing is that?)
The cake is served with tea in Australia or with coffee in Europe. This cake is also great gift for Christmas.
Also, some people use raspberry jam or plum jam as the filling for the cake. What do you think? Would you like to try it? Personally, I loved it but my favorite is still just plain Lamington cake with chocolate and coconut.
Question for YOU? Do you know what the word lamington means? The word lamington means layers of beaten gold. How poetic is that…layers of beaten gold. And you are eating that. You rich son of … cake. So, let’s make this golden cake or layers of beaten gold now.
The first step is getting ingredients or …
SHOPPING LIST
- flour
- sugar
- eggs
- milk
- oil
- margarine
- chocolate
- coconut
- chocolate chips
- cocoa
- vanilla extract
- baking powder
EQUIPMENT NEEDED
-Mixing bowl
-Baking pan 9 by 13 inch
-Medium saucepan (for chocolate frosting)
-Deep plate (for coconut)
ACTION TIME
Making Lamington Australian Coconut Cake
Ingredients
3 eggs
1 cup sugar
3/4 cup oil
1/2 cup milk (2%)
2 cups flour
1/2 TBSP baking powder
Chocolate Frosting for cake
1/2 cup margarine
1 cup water
1/2 cup milk
3 TBSP cocoa
1/2 cup chocolate chips
3 oz chocolate
1/2 cup sugar
1 tsp vanilla exract
2 1/2 cups coconut (see quick note)
INSTRUCTIONS
Preheat oven to 375 F.
Line baking pan with aluminum foil, spray with baking spray and set aside.
Add eggs and sugar into the mixing bowl.
Mix until incorporated, for about 7 to 8 minutes.
Then add milk and oil. Mix in.
Add flour and baking powder and keep mixing on low speed until incorporated. (don’t mix for too long).
Pour into prepared baking pan and bake at 375 F until done for about 25 minutes. (start checking after 20 minutes)
Cool.
Cut the cake into regular squares of about 2 inches (5 cm).
BTW, you can cut to your favorite size. If you like large lamingtons cut into 3 inches or if you like small cut into one inch. The choice is yours.
Preparing Chocolate Frosting
Add all ingredients into saucepan. (margarine, water, milk, sugar, cocoa, chocolate chips, chocolate, vanilla extract).
Bring to boil, when it starts to boil reduce temperature to low and boil for about 3 minutes.
Remove from heat and let it cool for about 1/2 hour.
Icing the Lamingtons
You need the following:
One plate for coconut – add only 3/4 cup of coconut onto a plate. When coconut gets “chocolate wet or dirty” add more fresh coconut to the plate.
Saucepan with chocolate frosting
Lamingtons squares
And now let’s do it.
Dip each lamington into the chocolate mixture icing and then coat in coconut.
IMPORTANT: Be sure all sides of lamingtons are deep into chocolate and then into icing.
Repeat until done.
For this process you can use only your hands or use fork. (it is your choice)
When done with icing, please let the lamingtons rest. (they need time to set).
Also, you can refrigerate lamingtons. (if you want to. I don’t)
Serve the coconut cake at room temperature.
Storage: Store in an airtight container.
Enjoy and share.
Review the Steps
-Make the sponge cake
-Cool and cut into favorite size
-Make chocolate frosting
-Coat each lamington into chocolate mixture, then coconut
-Let is sit until frosting firms up a bit.
-Serve
Quick Note
Eggs – eggs are super important for this recipe. Use large, organic eggs.
Milk – I used 2% milk. Be sure milk is the room temperature.
Oil – I used Crisco, soybean oil.
Coconut – I used organic, unsweetened coconut. You use what you have.
Important:
When dipping lamingtons into chocolate mixture you can use fork or just use your hands.
Also, be sure every side of lamington cake is cover with chocolate icing and coated with coconut. (no discrimination, please.)
FINAL NOTE
This classic Australian cake is the recipe to try. You will love, love the Lamington cake.
Who am I kidding? It is not that you will love this cake. This cake will steal your heart.
Full of chocolate, coconut and simplicity! Yes, this is the LOVE!
Final Grade: A+
To learn more about this beauty from my favorite country Australia, please visit the following link.
OTHER COCONUT LINKS
Coconut Bliss Cookies-Quick Comfort
Rocky Coconut Walnut Bark-Spread Smiles
Coconut Butter-Homemade White Magic
Apricot Coconut Balls- Happy Sunday
CHOCOLATE LINKS
Gluten Free Chocolate Cake-Spill the Beans
Zucchini Chocolate Best Cake-Your Happy Dance
Chocolate Orange Creme Brulee (Sugar Escape)
Rigo Jancsi – Escape to Hungarian Chocolate Cake
Chocolate Hazelnut Pots de Creme-Tasty Yum
Walnut Chocolate Cake – The Winner Takes it All
To print this recipe please check the box below.
Don’t forget: PRINT – MAKE – SHARE
PRINTING THE RECIPE
Lamington Australian Coconut Cake (#1 Recipe)
It is the sponge cake coated in chocolate and rolled in desiccated coconut.
The cake is moist, delicate and utterly delicious.
So delicious that in Australia, July 21st is designated as National Lamington Day in which charity groups sell Lamingtons to raise money
Ingredients
- 3 eggs
- 1 cup sugar
- 3/4 cup oil
- 1/2 cup milk (2%)
- 2 cups flour
- 1/2 TBSP baking powder
- Chocolate Frosting for cake
- 1/2 cup margarine
- 1 cup water
- 1/2 cup milk
- 3 TBSP cocoa
- 1/2 cup chocolate chips
- 3 oz chocolate
- 1/2 cup sugar
- 1 tsp vanilla exract
- 2 1/2 cups coconut (see quick note)
Instructions
Preheat oven to 375 F.
Line baking pan with aluminum foil, spray with baking spray and set aside.
Add eggs and sugar into the mixing bowl.
Mix until incorporated, for about 7 to 8 minutes.
Then add milk and oil. Mix in.
Add flour and baking powder and keep mixing on low speed until incorporated. (don't mix for too long).
Pour into prepared baking pan and bake at 375 F until done for about 25 minutes. (start checking after 20 minutes)
Cool.
Cut the cake into regular squares of about 2 inches (5 cm).
BTW, you can cut to your favorite size. If you like large lamingtons cut into 3 inches or if you like small cut into one inch. The choice is yours.
Preparing Chocolate Frosting
Add all ingredients into saucepan. (margarine, water, milk, sugar, cocoa, chocolate chips, chocolate, vanilla extract).
Bring to boil, when it starts to boil reduce temperature to low and boil for about 3 minutes.
Remove from heat and let it cool for about 1/2 hour.
Icing the Lamingtons
You need the following:
One plate for coconut - add only 3/4 cup of coconut onto a plate. When coconut gets "chocolate wet or dirty" add more fresh coconut to the plate.
Saucepan with chocolate frosting
Lamingtons squares
Dip each lamington into the chocolate mixture icing and then coat in coconut.
IMPORTANT: Be sure all sides of lamingtons are deep into chocolate and then into icing.
Repeat until done.
For this process you can use only your hands or use fork. (it is your choice)
When done with icing, please let the lamingtons rest. (they need time to set).
Also, you can refrigerate lamingtons. (if you want to. I don't)
Serve the coconut cake at room temperature.
Storage: Store in an airtight container.
Enjoy and share.
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