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Easy Lamington Cake - fluffy vanilla sponge, chocolate glaze, covered in coconut.

Australian Coconut Lamington Cake

A cozy, easy-to-make dessert featuring fluffy vanilla cake dipped in chocolate and rolled in shredded coconut, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Australian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 batch Baked vanilla cake (in a square pan or sheet pan) Cooled completely
For the Chocolate Dip
  • 1 cup Powdered sugar
  • 1/2 cup Cocoa powder Regular unsweetened or Dutch processed
  • 1/4 cup Milk Dairy or plant-based
  • 1/4 cup Melted butter Can substitute with vegan butter or coconut oil
For Coating
  • 2 cups Shredded coconut Unsweetened or sweetened based on preference

Method
 

Preparation
  1. Bake and cool your cake. Optionally chill in the fridge for 30 to 60 minutes.
  2. Cut the cooled cake into 1.5 to 2 inch squares.
  3. In a bowl, whisk together powdered sugar and cocoa. Add melted butter and milk gradually until you achieve a pourable glaze.
Coating
  1. Dip each cake square in the chocolate mixture using forks, allowing excess to drip off.
  2. Roll the coated cake in shredded coconut and place on a cooling rack to set.
  3. Let the lamingtons rest for about 20-30 minutes until the coating firms up.

Notes

For vegan lamingtons, use a vegan cake recipe and a plant-based milk in the chocolate dip. Chill the cake first to prevent crumbling.