A tasty, filling salad made of cauliflower and peas that goes well with any dinner or by itself for lunch. Either serve right away or chill and serve later.
| Prep Time: | 40 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs 35 mins |
| Total Time: | 9 hrs 45 mins |
| Servings: | 24 |
| Yield: | 24 squares |
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ⅛ teaspoon salt
- ¾ cup white sugar
- ½ cup unsalted butter, at room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk
- 4 cups confectioners’ sugar, sifted
- ⅓ cup cocoa powder, sifted
- ½ cup warm milk
- 2 tablespoons unsalted butter, melted
- 2 cups dessicated, unsweetened coconut, or as needed
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour an 8×12-inch pan.
- Make the cake: Sift flour, baking powder, and salt together into a bowl.
- Beat sugar and butter in a large bowl with an electric mixer until light, fluffy, and noticeably lighter in color. Mix in one egg until fully incorporated; mix in remaining egg and vanilla. Add flour mixture in two batches, alternating with milk, beating until just incorporated after each addition. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let stand in the pan for 5 minutes, then turn out onto a wire rack and let cool completely, about 30 minutes.
- Wrap cooled cake with plastic wrap. Place onto your counter at room temperature to let firm up, 8 hours to overnight.
- When ready to finish the lamingtons, make the icing: Place confectioners’ sugar and cocoa into a mixing bowl. Mix in warm milk and melted butter until icing is fluid but not too runny.
- Unwrap the cake and cut into 24 squares. Cover a work surface with parchment or waxed paper, then set a wire rack over top. Pour coconut into a shallow bowl.
- Using a fork, dip each cake square into icing, turn until all sides are coated, then roll in coconut. Place onto the rack to dry.
- Desiccated coconut is slightly dried, ground coconut. It’s not the same as sweetened, shredded coconut.
Reviews
Best believe I was pleased with how the cake turned out. I substituted butter with margarine, a little bit here and there. Overall the cake was a bit crumbly and requires delicate hands to coat with dipping sauce. For me this will be a start to finding a sweet spot for developing a good lamingtons recipe.
it was messy and nasty
they tasted really good but the cake started to fall apart when I dipped it in the icing so I just poured it on top and it worked well!!
This recipe was great, although after leaving it uncovered for the night like one reviewer suggested, I couldn’t put a fork into it (if I had it would’ve crumbled), so instead I used a spoon to spread the icing onto the lamington (which I held in my other hand), which worked great. There was also way more coconut than needed.
Lots of lovely variations of Lamingtons gives us that richness of flavour from the colour coated icing on the outside embedded in dessicated coconut. It’s a basic recipe, very affordable and easy to make. I do recommend that if it is your first lamington to keep it simple and natural with flavours. Definitely first baking experience just an original Lamington without fillings to be able to perfect a Lamington before adding your own variations. Delicious for the entire family served with vanilla ice cream simply for great taste. ?? I love Lamingtons and definitely a huge hit for children as well as adults. You can never go wrong with making it IF you make sure to keep it Fresh soft on the inside AND on the outside with the coconut coloured flavoured icing. Thumbs up??
The chocolate icing is so unnecessarily sweet. Ridiculously so. Almost uneatable.
LOVE THEM, LOVE THEM!
I made these today! They are delicious! I come from Greece so I am not familiar to them. I did a few alterations which worked: I added a little corn flour instead of flour (about the 1/2 of cup), some brandy (cogniac) 1 teaspoon and a little des. coconut in the cake. I also put only 2 teaspoons of baking powder. For the frosting, I only put 3 cups of sugar and 1/2 cup of cocoa and 1 teaspoon of cogniac. I don’t know how much different is the original recipe to this alteration.
This recipe was yummy and fairly easy to make. The only problem was how crumbly the cake was when I was trying to coat it in chocolate. I would suggest, and did use Dixie cups. I put the little piece of cake in, and then poured the icing on top, along with the coconut shreads.
The tip to freeze before cutting is key. I also, surprisingly, needed more frosting then the recipe called for.
I made the cake as directed but with only 2 tsp of baking powder as suggested in other reviews and I baked it at 350 for about 25-30 minutes. It came out great and the icing/decorating went well too, only the icing isn’t drying. I made them this morning and they’re still wet now in the late afternoon. I probably did something wrong, I just don’t know what… The taste is nice though, added a little less sugar in the icing but it’s still very sweet!
Absolutely awful!! The recipe said to cook it between 30-40 minutes. It was already nearly burned after 25 minutes. The cookies/cakes didn’t rise at all & they were dry as a bone…. didn’t absorb the chocolate frosting either. The only good part was the frosting. It was very yummy!!
I halved the recipe and made 6 cupcakes coz It’s easier for me to dip the cake only at the top. I separated eggs, beat the egg whites and fold them in the batter to make the cake lighter. I gotta say I loved these more than store-bought ones. I’m in NZ btw. Thank you for the recipe.
Love the recipe! I found that I needed to keep the sponge in a deep dish and it should probably be a self-raising flour otherwise it turned a bit odd. I didn’t leave the sponge overnight, but I put it in the freezer for 1/2 hour instead before carrying out the usual procedure.
After a trip to Australia I was addicted to these sweet little treats, this recipe was amazing I just need to master the art of chocolate coating them!
I was living in Australia and loved Lamingtons. Now back in US and decided to try out. Following this recipe was very easy, however, my sponge cake grow so huge (4 tsp baking powder, really? All other recipes says only 2 tsp!) Cutting cake was also really hard, it was crumbling all over and pieces of cakes were left in chocolate icing. Worst part – it does not taste like Lamingtons at all! It just tastes plain and.. wrong.
I have my own cake business so what I did wrong on this recipe I do not know. I am also from Australia and this came out nothing like the ones I grew up on. It turned out almost bread like and had an unappealing taste and consistency, I did not even get to the chocolate part. I am going to try my own cake recipe with the chocolate part of this recipe to see how that works.
I am from N.E. Ohio and had no idea that these were original to Australia! I grew up with these in our bakeries and we just called them coconut bars. The overall taste is the same. I followed recipe and i also followed one comment that said to leave the cake out over night and I think that was a bad idea. It was too dry. I also think next time I would bake in oven for 25 minutes, not 30. The other tip is for the chocolate icing, I melted butter and milk and kept it over heat while I added the cocoa powder and con. sugar…was easier to reheat it when I needed too cauuse the icing tends to cool down quick and thicken and you need it thinner and fluidy….
I am an Aussie and when I make lamingtons I put the cooked base cake into the freezer for about 15 minutes if I am a hurry, otherwise I store the cooked base cake in the refrigerator overnight. These two tips make it easier to cut and ice into lamingtons with no crumbs. The fork also holds the squares of cake better. Good icing in this. recipe. A another way I use the base cake is to simply ice it with chocolate icing and sprinkle with dessicated coconut. I also use this base for making trifles.
The most perfect and authentic lamington recipe in 20years
these are awesome, we used a white cake mix, and let it get a couple of days old for easier handling. There is a small error in the recipe, the frosting recipe calls for 2tbls butter but the method calls for 2tsps butter. Not sure which is correct. I used the 2tsps but needed to add more milk to make it thinner. When we were growing up in the Boston area our local bakeries had these and called them icicles, the taste immediately brought back fond memories of having these at my grandmas house.