• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 2½ tbsp cocoa powder
  • 1½ cups icing sugar
  • 2 cups desiccated coconut
  • 80ml hot water
  • 30g unsalted butter, diced
  • For the sponge:
  • 8 eggs
  • 250g castor sugar
  • 250g plain flour, sifted
  • 100g butter, melted


  1. Preheat oven to 180°C. Grease and flour a 21cm lamington tin.
  2. Beat eggs and sugar with an electric beater until mixture forms a thick ribbon.
  3. Stir in sifted flour all at once using a rubber spatula. Do this quickly yet gently. When the last bit of the flour is being folded in, add in the melted butter quickly yet gently so that it is well incorporated.
  4. Turn out batter into prepared tin. Smooth the top or surface of the batter with a spatula and bake for 30-40 minutes or until done.
  5. To test if it's done, lightly press the centre of the sponge. It should spring back once it's done.
  6. Leave sponge to cool for a few minutes before removing from mould onto a wire rack. Chill the sponge slightly for an hour.
  7. Cut chilled sponge into small rectangles with a serrated knife.
  8. Put water, butter and cocoa in a mixing bowl and whisk until cocoa is dissolved and the butter is well blended.
  9. Mix in icing sugar with a wooden spoon. (Should the mixture get a bit too thick for dipping, add a little hot water and mix gently until even.)
  10. Hold the sponge pieces with a sharp stick or fork and dip, one by one, into the cocoa icing so that they're evenly coated.
  11. Next, roll in desiccated coconut and leave on a wire rack for the icing to set. Keep the lamingtons in a plastic container. The lamingtons should keep up to three to four days in the refrigerator.
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