Aussie Lamingtons Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on two sides to lift the cake out easily.

Dry ingredients

Whisk together the all-purpose flour, baking powder, and salt in a medium bowl until evenly combined. Set aside.

Cream butter and sugar

In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until pale and fluffy, about 2–3 minutes.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combine batter

With the mixer on low, add about one-third of the dry ingredients to the butter mixture, followed by half of the milk. Continue alternating, ending with the dry ingredients. Scrape the bowl and mix just until combined; do not overmix.

Bake

Transfer the batter to the prepared pan and smooth the top. Bake in the preheated oven for 20–25 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.

Cool and chill

Allow the cake to cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Let cool completely, then refrigerate for at least 30 minutes to make cutting easier.

Cut into squares

Trim edges if desired and cut the chilled cake into 16 equal squares (4 x 4). If using jam, make a small slit in the side or slice squares horizontally and spread a thin layer (about 1/2 tsp) of raspberry jam between layers or on top before coating.

Make chocolate glaze

Sift the cocoa powder into a medium bowl to remove lumps. Whisk in the powdered sugar until combined. Add the melted butter and vanilla extract, then slowly stir in the hot water a little at a time until you reach a smooth, pourable but not too thin glaze—consistency should coat the back of a spoon.

Set up dipping station

Pour the chocolate glaze into a shallow, wide bowl deep enough to submerge one Lamington. Place the desiccated coconut in another shallow bowl for rolling.

Dip and coat

Using two forks or a skewer and spatula, gently lower one cake square into the chocolate glaze, turning to fully coat all sides. Lift the square allowing excess chocolate to drip back into the bowl, then immediately transfer it to the coconut bowl and roll to coat completely. Place the finished Lamington on a wire rack set over a tray to catch drips. Repeat with remaining squares, stirring the glaze occasionally to keep it smooth; if the glaze thickens, stir in 1–2 tablespoons hot water to loosen.

Finish and set

Let the coated Lamingtons sit at room temperature for at least 30 minutes, or refrigerate for 15–20 minutes, until the chocolate is set. Serve at room temperature.