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Photo: Oxmoor House
Hands-on time 50 mins
Total time 2 hrs, 55 mins
Yield Serves 16 (serving size: 1 cake)
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).


  • 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

Nutrition 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

How to Make It

  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.

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