Real Recipes From Real Home Cooks ®

lamington cake

Recipe by
Francine Lizotte
Surrey South, BC

With the addition of orange zest and juice, this dessert is a delicious twist on an Australian favorite!

yield 24 serving(s)
prep time 3 Hr 15 Min
cook time 25 Min
method Bake

Ingredients For lamington cake

  • CAKE
  • 1 3/4 c
    unbleached all-purpose flour
  • 2 tsp
    baking powder
  • 1/4 tsp
    ground Himalayan pink salt
  • 1 c
    granulated sugar
  • 1/2 c
    unsalted butter, room temperature, plus more to grease the pan
  • 3 lg
    free-range eggs, room temperature
  • 1/2 Tbsp
    orange zest
  • 1 tsp
    pure vanilla extract
  • 1/2 c
  • 3 Tbsp
    freshly squeezed orange juice
  • 1/4 c
    unsalted butter, cut into small pieces
  • 1/2 c
    good quality cocoa powder, sifted
  • 3 c
    confectioners' sugar, sifted
  • 1/2 c
    milk, room temperature
  • 1/2 tsp
    pure vanilla extract
  • 2 1/2 c
    unsweetened shredded coconut

How To Make lamington cake

  • 1
    Preheat the oven to 350 degrees F and butter a 9 x 13 sheet cake pan. Place parchment paper large enough to have overhang on both sides and press down to coat. Flip the paper and press down to coat; set aside.
  • 2
    To make the cake, add the flour, baking powder and salt to a bowl; whisk to combine and set aside.
  • 3
    In the bowl of a stand mixer, add the sugar and butter. Using the paddle attachment, process on medium-high speed until blended.
  • 4
    Add the eggs, one at a time, mixing well between each addition and cleaning the sides and the bottom of the bowl as needed.
  • 5
    Add the orange zest and vanilla; process until blended, about 45 seconds.
  • 6
    Add half the dry ingredients and half the milk; process on low speed until just combined. Add the remaining dry ingredients, milk and orange juice; mix until just combined, cleaning the sides and the bottom of the bowl as needed.
  • 7
    Pour the batter into the prepared cake pan and level it out using a spatula.
  • 8
    Transfer to the preheated oven and bake for 25 minutes or until a cake tester inserted in the center comes out clean.
  • 9
    Remove from the heat and let it cool for 10 minutes before lifting the cake from the pan to a wire rack. Place another wire rack on top and quickly invert it. Gently peel off the parchment paper and discard it.
  • 10
    Place wire rack again and reinvert the cake. Let it cool completely on a wire rack for 30 minutes before slicing into 1 ½ to 2-inch squares.
  • 11
    Place the squares into a container and transfer to the fridge for at least 3 hours.
  • 12
    To make the frosting, add the butter to a bain-marie over medium-low heat and melt it.
  • 13
    Add the sifted cocoa powder and confectioners’ sugar; add the milk. Stir until the mixture is smooth without lumps. Stir in the vanilla extract and remove from the heat.
  • 14
    Working with one square at a time, dip each one in the chocolate. Using a couple forks, flip and toss it around until entirely coated.
  • 15
    Let the excess chocolate frosting drip off before transferring onto a wire rack sitting over a baking sheet
  • 16
    After a few are done, coat them in shredded coconut flakes making sure they’re nicely covered. Place them back on the rack to dry while doing the others.
  • 17
    To view this popular Australian dessert on YouTube, click on this link >>>