Chocolate lamingtons
These chocolate lamingtons are soft, fluffy squares of sponge coated in rich chocolate icing and rolled in coconut — simple and utterly delicious. Perfect for afternoon tea, celebrations, or a sweet homemade treat, they always disappear quickly from the plate.
These tasty little bites are just as lovely with a morning coffee or an afternoon pick‑me‑up, and they’re wonderfully easy to make. With light sponge dipped in smooth chocolate and finished with a snowy layer of desiccated coconut, they deliver consistently soft, chocolatey results every time
Chocolate lamingtons
Ingredients
- 225 g self-raising flour
- 50 g cornflour
- 240 g margarine
- 220 g caster sugar
- 1 tsp vanilla extract
- 3 eggs, lightly beaten
- 150 ml semi-skimmed milk
Icing
- 650 g icing sugar
- 40 g cocoa powder
- 270 g desiccated coconut
- 60 g margarine
- 150 ml semi-skimmed milk
Instructions
- Preheat the oven to 180°c / gas 4.
- Line a 12" x 8" rectangular tin with baking paper.
- In a large mixing bowl, add the flour, cornflour, margarine, caster sugar, vanilla extract, eggs and 125 ml of milk in a bowl. With an electric whisk, mix until smooth.
- Pour the batter into a tin and bake for 34-40mins or until the skewer inserted in the centre comes out clean. Turn out onto a wire rack and leave to cool.
- Cut the cake into bite size squares and place in the fridge for 30mins.
To make the icing
- Sift the icing sugar and cocoa powder into a bowl.
- Put the margarine and milk in a small saucepan and cook over a low heat for 5mins or until the margarine has melted. Pour over the cocoa mixture and stir until smooth.
- Put the coconut in a bowl.
- Using a fork, dip a cube of cake in the icing, then roll in the coconut to coat all over.
- Place on a wire rack to set. Repeat with the remaining cubes of cake until all are coated.