Quick and moist, bite sized Lamingtons are Australia’s most favorite cake recipe! Delicious sponge cake, dipped in chocolate sauce and covered in shredded coconut. Just heaven!
Looking for more traditional Australian dessert recipes? You’ve got to try some of the recipes I have included in 25 Best Australian Dessert Recipes !
Lamingtons, an Aussie classic dessert recipe
I came across an article back in January when I was still trying to decide what to make for Australia Day and ended up baking these delicious Sausage Rolls and some Aussie Pies where was debated if freezing the cake sponge may be the little secret for getting perfect Lamingtons.
I was not sure if it really works, because the Lamingtons will not be that moist anymore and I really love those melt in your mouth Lamingtons, so I have decided to go with freshly made buttery sponge.
Especially that it would be easier to handle mini Lamingtons than the regular ones.
I have probably ate my body weight in Lamingtons…and some! 🙂
While it is not really difficult to make them it gets totally messy.
Don’t say you’ve been not warned
You probably already have most the ingredients in your fridge/ pantry and you’ll have these moist Mini Lamingtons ready in no time.
- milk chocolate,
- heavy cream and
- shredded coconut
The final product…Mini Lamingtons ? As delicious and moist as remembered 🙂
Do lamingtons need jam
The classic Lamington recipe made in the traditional old-school way, does not have any jam added in the middle.
I prefer the classic Lamningtons too, but for some Aussies, Lamingtons without jam are a disaster.
So, I have made a smaller batch with some raspberry jam to hare with you and have added a couple of instruction in the recipe section if you prefer them that way.
Tips to make lamingtons without freezing the cake sponge
As I have mentioned before it gets quite messy when we dip the mini Lamingtons in chocolate sauce and then roll them in shredded coconut.
Prepare yourself to get your hands dirty when dunking the Lamingtons in the chocolate sauce and have coconut all over the kitchen.
You’ll see that it comes in quite handy if you have Mini Lamingtons to handle than the big, regular ones
Most of the recipes recommend to use 2 forks when coating them in chocolate sauce but it’s not working as it should. You don’t get much control on covering all the sides and handling those forks is a nightmare.
The secret is to use your fingers :)…I know that easy.
You’ll get to move so much faster and quickly dip the bite sized pieces in chocolate sauce and then straight onto the shredded coconut plate.
How to store lamingtons
You can store these mini Lamingtons in an airtight container on the counter for up to 2 days and if you place it in the fridge for up to 4 days.
You can also freeze them for up to 3 weeks as single layer pack or using baking paper between layers if you have bigger quantity.
Allow the cake to get to room temperature before serving them.
So, if you’re a Lamington fan, I am sure you’ll love this recipe for Mini Lamingtons!
They are just perfect heart shaped bites size, ready to be served!
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- 8 tbsp unsalted butter
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 cup sugar
- 3 eggs, at room temperature
- 1 tsp vanilla extract
- 2 cups milk chocolate morsels
- 1/2 cup heavy cream
- 2 cups desiccated coconut, shredded
- a pinch of salt
- raspberry jam, optional
Making Buttery Sponge Cake
- Preheat oven to 180F/ 350C. Grease and flour an approximately 8" x 8" pan and set it aside.
- In a small saucepan melt the unsalted butter and allow to cool down.
- Meanwhile in a medium bowl combine the flour, baking powder and salt. Set aside
- In another bowl, separate the eggs, beating the egg whites and sugar until soft peaks form with a hand mixer. Add the melted butter, egg yolks and vanilla essence. Continue beating adding dry ingredients gradually, until completely combined. Don't overmix the cake batter after adding the flour.
- Pour mixture into prepared pan, smoothing the top. Bake for about 20 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the pan from the oven and allow to cool for 15 minutes before inverting the cake onto a rack and allowing to cool completely.
- Cut the buttery cake sponge into mini shapes (I made hearts, but you can choose to cut them into squares or any shape desired) and set aside.
- If you wish to make Lamingtons with Jam cut each piece in half and set the aside,
- Start boiling heavy cream in a saucepan on low heat.
- Meanwhile place milk chocolate morsels in a bowl and when heavy cream has reached the boiling point pour over chocolate and let sit for 1-2 minutes. Slowly stir until smooth and set aside.
- Place shredded coconut on a large plate.
- Dip sponge cake mini shapes in chocolate sauce using your fingers quickly in and out, and then roll them in shredded coconut. Transfer them to a rack allowing them to chill until chocolate sets, at least 30 minutes.
- If you wish to make Lamingtons with jam, spread thinly some raspberry jam on each half and sandwich them together before dipping in chocolate sauce. Same as above, dip quickly in and out of the chocolate sauce and then roll in shredded coconut.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g