Oxmoor House
Lamingtons Recipe
Photo: Oxmoor House
You'll find these little iced cakes at every Australian bake sale. Some versions include a swath of berry jam in the center. Some coat the icing with fresh shaved coconut. To keep the calories down, I skip the jam and use shredded dried coconut and a slimmed down cake based on a sponge from Flo Braker (she used it to make her famous jelly rolls).
Serves 16 (serving size: 1 cake)


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Cooking spray
4 large egg whites
3/4 cup granulated sugar, divided
4 large egg yolks
2 teaspoons vanilla extract
4 ounces cake flour (about 1 cup)
1/2 teaspoon baking powder
1/8 teaspoon salt
2/3 cup 2% reduced-fat milk
2 1/2 ounces bittersweet or semisweet chocolate, chopped
3 3/4 cups powdered sugar
1/3 cup unsweetened cocoa
2 cups reduced-fat unsweetened finely shredded dehydrated coconut


Hands-on: 50 Minutes
Total: 2 Hours, 55 Minutes

1. Preheat oven to 350°. Coat a 9-inch square metal baking pan with cooking spray; line bottom of pan with parchment paper, allowing parchment paper to extend over edge of pan.

2. Beat egg whites with a mixer at high speed until foamy. Gradually add 6 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

3. Place egg yolks and remaining 6 tablespoons granulated sugar in a medium bowl; beat with a mixer at medium-high speed until thick and pale (about 3 minutes). Beat in vanilla. Gently fold egg yolk mixture into egg white mixture.

4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; sift mixture over egg mixture, 1/3 cup at a time; fold in. Spoon batter into prepared pan, spreading evenly. Bake at 350° for 15 to 20 minutes or until cake springs back when lightly touched. Cool in pan 5 minutes on a wire rack; remove cake from pan, using parchment paper sides as handles. Cool completely on a wire rack (with parchment paper in place). Wrap cake and parchment paper in plastic wrap; chill 2 hours.

5. Remove plastic wrap from cake; place cake (with parchment paper in place) on a cutting board. Cut cake into 16 squares, using a serrated knife.

6. Combine milk and chopped chocolate in a small saucepan; cook over medium heat 2 minutes or until chocolate melts. Remove from heat; stir with a whisk until smooth. Add powdered sugar and cocoa, stirring with a whisk until smooth.

7. Place coconut in a medium bowl. Dip cake squares, 1 at a time, into melted chocolate mixture, using 2 forks to gently turn the cake to coat; scrape off excess chocolate on side of pan. Place chocolate-coated cake in coconut, using 2 forks to gently turn the cake to coat. Place lamingtons on wire rack; let stand 15 minutes or until chocolate is set.

Created date

January 2014

Nutritional Information

Calories 263
Fat 6.7 g
Satfat 4.3 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 3.7 g
Carbohydrate 49.1 g
Fiber 1.8 g
Cholesterol 47 mg
Iron 1.1 mg
Sodium 55 mg
Calcium 32 mg