Have you ever had a Lamington?   Spongy vanilla cake squares dipped in a thin chocolate frosting and coated in coconut!  A perfect cake square.

Let’s dive into Day 2 of the Twelve Days of Christmas Cookies. Today, I’m bringing you Lamingtons. If you’ve never had them, give them a try this Christmas period and share some with friends. Growing up, we had these but they had a different name, which I cannot remember at all. But I always loved them. If you’re a fan of Vanilla Cake with Chocolate Frosting, you’ll love these.

What Are These Lamingtons Like

• Delicious – These have a spongy vanilla cake that dipped in a thin chocolate icing and then rolled in coconut. They are delicious!
• Great for Christmas – Because of their fluffy white exterior, they would make a great addition to any Christmas cookie platter.
• They take time to make – Because these essentially have three different components, they do take time to make. So make sure to set aside a few hours.

ingredients

For the cake:

• 1 1/2 Cups all purpose flour
• 1 1/2 Teaspoon baking powder
• Pinch salt
• 1/2 Cup butter
• 1 Cup sugar
• 2 eggs large
• 1 Teaspoon vanilla
• 1/2 Cup Milk

For the frosting:

• 4 Cups powdered sugar
• 1/3 Cup cocoa powder
• 3 Tablespoons butter
• 1/2 Cup milk

For the coating:

• 2 1/2 Cups shredded coconut

REMEMBER, The full recipe and instructions is found at the end of the post in the recipe card.

Instructions

1. Preheat your oven to 350 degrees F. Grease and line with parchment paper an 8 inch baking tin. Set aside.
2. Whisk together the flour, baking powder and salt. Set aside
3. In the bowl of your electric mixer, beat the butter until soft. Just a minute or so. Add the sugar and continue beating until light and fluffy. This usually takes 3 minutes or so. Add the eggs, one at a time. Add the vanilla extract and beat until combined. Next add the flour and milk in three additions. Starting and ending with flour. Pour the batter into your prepared oven and bake for about 20-25 minutes. Remove from oven and leave to cool on a wire rack for about 10 minutes. Then remove the cake from the pan and peel off the parchment paper. Leave to cool completely and then cut into 16 squares.
4. Next, make your chocolate frosting. Place your powdered sugar, cocoa powder, butter and milk in a stainless steel saucepan set over another pan of simmering water. Stir until you have a smooth consistency. About 3-4 minutes. Remove from heat.
5. Pour the coconut on a large plate have have ready a wire baking rack with parchment paper placed underneath it. Pick up a cake square and dip it in the chocolate to coat it completely and then roll it in the coconut. Place it on the wire rack. Repeat for all the cake squares.
6. These will keep in an airtight container for 2-3 days.

Recipe Tips

• For the cake – Remember all ovens bake differently, so you cake could take more or less time. The cake will be done when a toothpick inserted comes out with a few crumbs.
• Making the icing – It’s important to use a double boiler or use a glass bowl set over simmering water. If not, you will risk the icing getting to hot and splitting.
• Dipping the cake squares – Yes, this is messy, there is no way around it. You can dip them directly in holding onto them. Or you can place them in and gently coat them with a spoon.
• Place a cooking rack over parchment paper – This is the best way to set up a place to lay the lamingtons after they are dipped in chocolate. Excess chocolate will drip off the lamingtons after they are coated.
• Roll in coconut – A soon as you dip them in the chocolate mixture, roll them in coconut. You want the coconut to stick easily.
• Leave to set – Leave them to set on the baking rack.

That sums Up Day Two of The Twelve Days of Christmas Cookies

So that my friends ends off Day 2 of the Twelve Days of Christmas Cookies.  I’ll leave you with a favourite tune from days gone by.  If you’re not a fan of Charlie Brown, why not?  This song will always remind me of cold December days.  Longing for Christmas, spending hours looking through the Wish Book of things I’d never get and waiting for the Charlie Brown Christmas Special to come on after supper.  Special times.

Enjoy December and check back tomorrow for some more Christmas baking inspiration.  Thanks for stopping by!

Frequently Asked Questions

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US CustomaryMetric

Lamingtons

Have you ever had a Lamington?   Spongy vanilla cake squares dipped in a thin chocolate frosting and coated in coconut!  A perfect cake square.

Prep Time30 minutes mins

Cook Time25 minutes mins

Total Time55 minutes mins

Course: Dessert

Keyword: bar cookies, cake, chocolate, christmas

Servings: 16 squares

Calories: 253kcal

Author: Julia Pinney

Ingredients

For the cake:

• 1 1/2 Cups all purpose flour
• 1 1/2 Teaspoon baking powder
• Pinch salt
• 1/2 Cup butter unsalted
• 1 Cup granulated white sugar
• 2 eggs large
• 1 Teaspoon vanilla
• 1/2 Cup whole milk

For the frosting:

• 4 Cups powdered sugar
• 1/3 Cup cocoa powder
• 3 Tablespoons butter unsalted
• 1/2 Cup whole milk

For the coating:

• 2 1/2 Cups shredded coconut

US Customary – Metric

Instructions

• Preheat your oven to 350 degrees F. Grease and line with parchment paper an 8 inch baking tin. Set aside.
• Whisk together the flour, baking powder and salt. Set aside
• In the bowl of your electric mixer, beat the butter until soft. Just a minute or so. Add the sugar and continue beating until light and fluffy. This usually takes 3 minutes or so. Add the eggs, one at a time. Add the vanilla extract and beat until combined. Next add the flour and milk in three additions. Starting and ending with flour. Pour the batter into your prepared oven and bake for about 20-25 minutes. Remove from oven and leave to cool on a wire rack for about 10 minutes. Then remove the cake from the pan and peel off the parchment paper. Leave to cool completely and then cut into 16 squares.
• Next, make your chocolate frosting. Place your powdered sugar, cocoa powder, butter and milk in a stainless steel saucepan set over another pan of simmering water. Stir until you have a smooth consistency. About 3-4 minutes. Remove from heat.
• Pour the coconut on a large plate have have ready a wire baking rack with parchment paper placed underneath it. Pick up a cake square and dip it in the chocolate to coat it completely and then roll it in the coconut. Place it on the wire rack. Repeat for all the cake squares.
• These will keep in an airtight container for 2-3 days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. For the cake – Remember all ovens bake differently, so you cake could take more or less time. The cake will be done when a toothpick inserted comes out with a few crumbs.
2. Making the icing – It’s important to use a double boiler or use a glass bowl set over simmering water. If not, you will risk the icing getting to hot and splitting.
3. Dipping the cake squares – Yes, this is messy, there is no way around it. You can dip them directly in holding onto them. Or you can place them in and gently coat them with a spoon.
4. Place a cooking rack over parchment paper – This is the best way to set up a place to lay the lamingtons after they are dipped in chocolate. Excess chocolate will drip off the lamingtons after they are coated.
5. Roll in coconut – A soon as you dip them in the chocolate mixture, roll them in coconut. You want the coconut to stick easily.
6. Leave to set – Leave them to set on the baking rack.

Nutrition Facts

Lamingtons

Amount Per Serving (1 cookie)

Calories 253 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 10g63%

Cholesterol 43mg14%

Sodium 161mg7%

Potassium 115mg3%

Carbohydrates 61g20%

Fiber 2g8%

Sugar 19g21%

Protein 3g6%

Vitamin A 297IU6%

Vitamin C 1mg1%

Calcium 51mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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