These traditional Australian cake bites from Joy of Baking coated with chocolate and coconut are irresistible
  • Rating:
  • Serves: Makes 16 x 5 cm squares
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes plus cooling and chilling
  • Effort: easy


  • 280 g flour
  • 2 tsp baking powder
  • ' tsp salt
  • 113 g unsalted butter, at room temperature
  • 150 g granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 120 ml milk

For the chocolate frosting

  • 454 g icing sugar, sifted
  • 30 g cocoa powder
  • 42 g unsalted butter
  • 120 ml milk


  • 140 g desiccated coconut, finely ground

Tips and Suggestions

When you ladle the frosting over the cake, some of the frosting will drip onto the baking pan. Pour this frosting back in your bowl and reuse (strain if necessary). If the icing becomes too thick to pour, simply place the frosting back over the saucepan of simmering water and reheat until it is of pouring consistency. (You may have to do this a few times as the frosting has a tendency to thicken over time. Add a little more milk to frosting if necessary to get pouring consistency.)


1. For the cake: preheat the oven to 180C/160C fan/gas 4.

2. Butter, or spray with a non-stick cooking spray, the bottom and sides of a 20 cm square cake tin.

3. In a large bowl sift or whisk together the flour, baking powder, and salt. Set aside.

4. In bowl of electric mixer, beat the butter until soft. Add the sugar and beat until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, add the vanilla extract and beat until combined.

5. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.

6. Spread the batter into the prepared tin and smooth the top with a spatula. Bake in the oven for approximately 25-30 minutes, or until a toothpick inserted in the centre of the cake comes out clean.

7. Cool the cake in its tin on a wire rack for 10 minutes, then turn out. Once the cake has completely cooled cut it into 5 cm squares. Wrap the cake in cling film and refrigerate for several hours or even overnight. The reason for doing this is that it is much easier (less crumbs) to coat a cold cake with frosting.

8. For the chocolate frosting: place the icing sugar, cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water. Stir the mixture until it becomes smooth and of pouring consistency.

9. To assemble the lamingtons: put the 16 squares of cake on a wire rack that is placed over a baking sheet (to catch the drips). Spoon or ladle the chocolate frosting over each square of cake, making sure you cover all sides. (It is best to do a few squares at a time.) With a small spatula or knife transfer the chocolate covered cake to the plate of coconut and roll the cake in the coconut, covering all sides. Gently transfer the lamington to a clean wire rack to set. Repeat with the rest of the cake squares. Once the Lamingtons have set, store in an airtight container for several days.

Recipe and image supplied by Joy of baking

Rate This Recipe