Australian Lamingtons
Australian Lamingtons are a true delight: tender sponge cake squares filled with raspberry jam and crème fraîche, coated in a rich chocolate glaze and crunchy shredded coconut. A gourmet treat for any occasion!
🛒 Ingredients
18 servings
- 1/2 cup plus 1 tablespoon salted butter, softened
- 1 1/4 cups golden cane sugar
- 3 large eggs
- 2 cups self-rising flour
- 3 tablespoons milk
- 1/2 teaspoon salt
- 1 cup heavy crème fraîche or sour cream
- 2 tablespoons powdered sugar
- 2/3 cup raspberry jam
- 4 cups shredded coconut
- 1/3 cup unsalted butter
- 1 cup milk
- 1/2 cup cocoa powder
- 3 1/4 cups powdered sugar
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 400°F (350°F for convection). Grease and line an 8 x 12-inch rectangular baking pan with parchment paper.
- 2
Beat the butter and sugar in an electric mixer until the mixture is pale and fluffy. Add the eggs one by one, beating well after each addition. Fold in the flour, milk, and salt until just combined. Pour the batter into the pan and bake for 25 minutes until the cake is golden and firm to the touch. Let cool completely.
- 3
Cut the cake in half horizontally and trim the edges. Cut into 18 squares. Lightly whisk the crème fraîche with the 2 tablespoons of powdered sugar. Spread jam on half of the squares, add a dollop of the whipped cream, and sandwich with a second square. Refrigerate.
- 4
To make the glaze, combine the melted butter and milk. Sift the cocoa and the remaining powdered sugar together in a separate bowl. Gradually add the dry mixture to the liquid while whisking continuously. If necessary, use an immersion blender to ensure the glaze is smooth.
- 5
Divide the shredded coconut into three shallow bowls. Dip the lamingtons into the chocolate glaze to coat all sides, then roll them in the coconut until fully covered.
💡 Chef's Tip
Lamingtons can be stored in an airtight container for 2-3 days. Use very cold cream for a better texture when whipping. You can prepare the sponge cake the day before. The glaze should be at room temperature for easy dipping.
