Finger-licking Lamingtons

Finger-licking Lamingtons


  • 185g plain flour
  • 2 tsps baking powder
  • 40g cornflour
  • 185g unsalted butter, softened
  • 230g caster sugar
  • 2 tsps vanilla extract
  • 3 eggs
  • 125ml full cream milk
  • 500g icing sugar
  • 200g dark chocolate
  • 15g unsalted butter, at room temperature
  • 125 ml milk, at room temperature plus extra
  • 325g desiccated coconut


  • Preheat your Belling oven to 180°C in a conventional function. Lightly butter a 17x27cm cake tin and line with baking paper. Set aside.
  • Sift the flour, baking powder and cornflour into a large bowl. Add the butter, sugar, vanilla, eggs and milk. Beat on low speed until all ingredients are incorporated (the mixture may look a bit curdled). Increase the speed until mixture increases slightly in volume and is thick and pale.
  • Pour the mixture into the baking tin and bake for 30 – 35 minutes. If the cake is browning too quickly, cover with foil.
  • Leave the cake in the tin for 5 minutes before turning onto a wire rack to cool, upside down so that the top will flatten as it cools. Using a serrated knife cut into 24 squares.
  • To make the icing, melt the butter and chocolate over a low flame or induction level 1. Add the icing sugar and milk, and whisk together until thick.
  • Pour desiccated coconut onto a large shallow plate.
  • Using two forks dip each square into the chocolate making sure all sides are covered; drain excess before rolling in the coconut. Place on a wire rack to set. If icing becomes too thick, add a little more milk, or keep warm by sitting container in a bowl of warm water.
  • Let the chocolate cool down completely before serving.

Makes 24 medium-sized lamingtons