Lamingtons Recipe

Name: Lamingtons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 400 g butter, softened; 300 g caster sugar; 6 eggs; 2 teaspoons vanilla essence; 300 g self raising flour; 2 teaspoons baking powder; 250 ml milk; 400 g icing sugar; 45 g cocoa powder; 80 ml milk; 80 ml boiling water; 200 g coconut, dessicated

Servings: persons

400 g butter, softened
300 g caster sugar
6 eggs
2 teaspoons vanilla essence
300 g self raising flour
2 teaspoons baking powder
250 ml milk
400 g icing sugar
45 g cocoa powder
80 ml milk
80 ml boiling water
200 g coconut, dessicated

1
Preheat oven to 150C Grease and flour 2 20x15cm sponge tins.
2
Cream butter and sugar together in a food processor or using a hand mixer, then add eggs one at a time while mixing.
3
Add vanilla essence, then sieve in together the flour and baking powder slowly adding milk.
4
Pour mix into tins and bake for about 1 hour until a skewer comes out clean.
5
Turn into a wire rack to cool.
6
To make the icing sieve the icing sugar and cocoa together into a large bowl.
7
Add milk and boiling water then stir until smooth.
8
Soread coconut onto a large platter.
9
Cut cakes into sqaures and using 2 forks dip into the chocolate icing, ensuring a even coating.
10
Then drop into the coconut and coat.
11
Repeat for each sponge square.
12
Leave for about an hour before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 400 g butter, softened, 300 g caster sugar, 6 eggs, 2 teaspoons vanilla essence, and more.

Yes, Lamingtons falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamingtons

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