LAMINGTONS
Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter cake, pound cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut--not sweetened.
Provided by bme
Categories Desserts Cakes Yellow Cake Recipes
Time P1DT1h55m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
- Sift together the flour, baking powder, and salt. Set aside.
- Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
- Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
- To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
- Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 39.9 g, Cholesterol 29.2 mg, Fat 18 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 14.3 g, Sodium 124.3 mg, Sugar 27.8 g
LAMINGTONS
These delectable morsels are best sellers at Australian bake sales and a great accompaniment to afternoon tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter two 9-by-13-inch baking pans; line bottoms with parchment; butter parchment. Dust with flour; tap out excess; set pans aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes. Add vanilla and eggs, one at a time; beat until incorporated.
- Sift together flour, baking powder, and salt; add to egg mixture in three additions, alternating with the milk and beginning and ending with the flour mixture.
- Divide batter between prepared pans. Place in oven; bake until a cake tester inserted into middles comes out clean, about 30 minutes. Cool slightly on wire racks; remove from pans. Turn out cakes onto racks; cool completely.
- Spread one of the cooled cakes with the jam; place other cake on top. Using a serrated knife, trim edges of sandwiched cakes; cut into 24 two-inch squares.
- Place the coconut in a medium bowl; set aside. Place the bowl of chocolate icing over a saucepan filled with 2 inches of gently simmering water. Place a jam-filled cake squarein the bowl of chocolate icing; using forks to turn the square, coat all sides.
- Allow excess icing to drip off; transfer square to bowl of coconut (left bottom). Using clean forks to turn square, coat it with coconut. Transfer coated square to wire rack to stand until coating has set, about 15 minutes. Continue until all squares have been coated.
LAMINGTONS
Enjoy a lamington with a hot cup of tea. This traditional Australian bake is filled with cream and jam, coated in a chocolate icing and rolled in coconut
Provided by Esther Clark
Categories Dessert, Treat
Time 1h30m
Yield Makes 18
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
- Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
- Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
- To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
- Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you're dipping).
- Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.
Nutrition Facts : Calories 545 calories, Fat 31 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 47 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
LAMINGTON DROPS
These chocolate cookies are a twist on the Australian cakes, Lamingtons. Found this recipe in the 'Australian Women's Weekly Biscuits & Slices'.
Provided by Marli
Categories Dessert
Time 55m
Yield 40 cookies
Number Of Ingredients 8
Steps:
- Combine chocolate, butter and sugar over low heat, until melted.
- Cool for 5 minutes.
- Stir in egg, coconut and sifted flours.
- Cover and place in the fridge for 1/2 hour.
- Roll 2 level teaspoon of mix into balls- roll in extra coconut, place on oven tray and flatten slightly.
- Allowing 2cm between drops.
- Bake in a moderate oven for 15 minutes, or until coconut is slightlty coloured.
Nutrition Facts : Calories 89.1, Fat 7, SaturatedFat 4.9, Cholesterol 12, Sodium 32.4, Carbohydrate 7, Fiber 1.4, Sugar 1.6, Protein 1.4
LAMINGTONS
The secret to a great Lamington is to let the cake sit overnight. This Australian cake is cut into cubes, covered in chocolate, and coated with coconut.
Provided by Dorie Greenspan
Yield Makes 16 cubes
Number Of Ingredients 11
Steps:
- To make the cake: At least one day before serving, center a rack in the oven and preheat it to 350°F. Butter a 9-inch square cake pan and dust with flour, or use baker's spray. Line the bottom of the pan with parchment paper. Have a sifter or strainer at hand.
- If your eggs are still cool to the touch, put them in a bowl of hot water for 5 minutes-warmed eggs beat more voluminously than cold eggs and you want volume.
- Whisk the flour, baking powder and salt together. Put the melted butter in a small bowl.
- Working in the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with a hand mixer, beat the sugar and eggs together on medium-high speed until they triple in volume, about 4 minutes; when you lift the whisk, the batter should form a ribbon as it falls into the bowl. If you're using a stand mixer, remove the bowl. Grab a big flexible spatula, sift or strain one third of the flour mixture over the eggs and sugar and gently fold it in. Repeat twice more, until all of the flour is in. No matter how gentle you are, the batter will deflate-it's the nature of the cake.
- Stir two or three spoonfuls of the batter into the melted butter and then gradually fold the butter mixture into the batter in the bowl. As you fold, check the bottom of the bowl-the butter has a tendency to lurk there: Find it and fold it in. Scrape the batter into the pan and jiggle the pan to level it.
- Bake for 26 to 29 minutes, or until the cake is golden, is starting to come away from the sides of the pan and springs back when gently prodded; a tester inserted into the center of the cake will come out clean. Transfer the pan to a rack and wait for 5 minutes, then run a table knife around the edges of the pan to loosen the cake. Unmold the cake onto the rack, carefully peel away the paper and let cool to room temperature. Lightly cover the cake-you can put a kitchen towel over it-and leave it out overnight. (The cake can be wrapped in plastic and kept at room temperature for up to 2 days.)
- To cut the cake and get ready to finish it: Unwrap the cake if necessary and place it right side up on a cutting board. The top will have crowned in baking, so use a long serrated knife and a gentle sawing motion to level the cake. Cut the cake into 16 squares, each about 2¼ inches on a side. Place the cubes on a rack set over a piece of parchment or a baking sheet-the sauce will drip-and prepare your dipping and coating station: Put some of the coconut in a shallow bowl-work with a little at a time, so that if you get chocolate sauce in it (almost inevitable), you've got backup. Have four table forks at hand-two for dipping and two for turning the chocolate-coated cake cubes in the coconut.
- To make the sauce: Bring the butter and water to a boil-I do this in the microwave. Sift or strain the confectioners' sugar and cocoa together into a bowl-a deep narrow one is best. Pour the boiling water-butter mixture into the bowl and stir with a flexible spatula to blend.
- To dip and coat the cake: One by one, drop the cubes of cake into the sauce, turning each one around with two forks until it's coated on all sides. Lift up the cube, letting any excess sauce drip back into the bowl, and return the cube to the rack. After you've dipped two or three cubes, one by one, coat each of the dipped cubes with coconut, using two clean forks to turn the cubes around in the coconut. Continue working in batches until all of the cubes are dipped and coated. If the sauce thickens as you work, thin it with drops of very hot tap or boiling water.
- Leave the Lamingtons on the rack to set for an hour or so before serving.
- You can wrap the Lamingtons well and keep them at room temperature for 3 days or so. Yes, they'll be drier, but they'll still be so good.
LAMINGTONS
Make and share this Lamingtons recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 1h30m
Yield 12-16 small lamingtons, 12 serving(s)
Number Of Ingredients 9
Steps:
- ----Red----.
- Prepare jelly according to packet instructions.
- Cover and leave to cool for 1 hour (approx) You will need to use it before it turns to jelly.
- ----Chocolate----.
- Melt butter, add cocoa dissolved in boiling water.
- Mix in sifted icing sugar, add vanilla, and beat well.
- -----Cake--------.
- Cut sponge in to smallish squares.
- Place coconut into shallow bowl.
- Dip half of the sponge squares in the chocolate icing turning to coat evenly on all sides.
- Dip immediately into coconut covering all sides.
- Dip the remaining squares in the red jelly and cover with the coconut.
- Leave to dry on cake rack then store in air tight container for up to 2 days.
- To serve, split and fill with whipped cream.
Nutrition Facts : Calories 329.9, Fat 6.1, SaturatedFat 4.3, Cholesterol 47.6, Sodium 139.8, Carbohydrate 67, Fiber 1.4, Sugar 53.8, Protein 3.3
CHRISTMAS LAMINGTONS
Lamingtons are a traditional Australian snack. They are usually small portions of cake which is chocolate coated with coconut, but these ones are Christmas themed! These are traditionally baked in a 31x25-centimeter Lamington tray. Use any food colors you like to tint the icing.
Provided by Kelly A
Categories Desserts Cakes Sheet Cake Recipes
Time 1h40m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat sugar and 1/2 cup plus 1 3/4 teaspoons butter together in a bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition.
- Sift flour and salt together in a bowl. Add flour mixture and milk alternately to the sugar-butter mixture. Add 1/2 teaspoon vanilla extract. Mix until just combined. Add additional milk, 1 teaspoon at a time, to form a soft batter. Spread batter evenly into a shallow 10x14-inch baking pan.
- Bake in the preheated oven until golden brown, 25 to 35 minutes.
- Turn cake out onto a rack to cool, at least 10 minutes. Cut into 30 squares.
- Place dried coconut in a bowl. Combine 3 cups confectioners' sugar, 1 tablespoon boiling water, and 2 tablespoons butter in a separate bowl. Add more boiling water, 1 tablespoon at a time, until icing is fairly runny. Stir in 1/2 teaspoon vanilla extract and red food coloring.
- Line a tray with waxed paper. Pick up a cake square using a fork and coat it in the icing. Allow excess icing to drip off. Coat the cake in coconut; place on the prepared tray. Repeat with remaining cake squares. Allow icing to set for 30 minutes at room temperature before serving.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 24.8 g, Cholesterol 23.4 mg, Fat 8.6 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 6.3 g, Sodium 181.8 mg, Sugar 17.4 g
More about "lamington drops recipes"
BEST LAMINGTON RECIPES | BETTER HOMES AND GARDENS
From bhg.com.au
Estimated Reading Time 1 min
- Raspberry and strawberry lamingtons. A berry-good version of the original recipe.
- Lamington roll with berries. Square no more, this Aussie favourite finds its curves in this recipe.
- Raspberries and cream lamingtons. Sandwich generously with jam, cream and fresh raspberries (scroll down to bottom of the page for the recipe).
- Lamington soufflé. In this decadent recipe, the lamington has been reinvented as a feather-light choc-coconut bake with toasted coconut flakes and sweet coconut cream.
17 AMAZING LAMINGTON RECIPES - STAY AT HOME MUM
From stayathomemum.com.au
EASY HOMEMADE LAMINGTONS - SWEETEST MENU
From sweetestmenu.com
THE BEST LAMINGTONS DOWN UNDER - BAKE FROM SCRATCH
From bakefromscratch.com
LAMINGTONS | RECIPETIN EATS
From recipetineats.com
EASY LAMINGTON RECIPE WITH CHOCOLATE SAUCE
From wandercooks.com
LAMINGTON DROPS » TATUA
From tatua.com
RAW LAMINGTONS @ NOT QUITE NIGELLA
From notquitenigella.com
QUICK AUSSIE COOKIES KIDS CAN MAKE - SEW A SOFTIE
From sewasoftie.com
SIMPLE AND DELICIOUS VEGAN LAMINGTON RECIPE | SWEETER THAN OATS
From sweeterthanoats.com
HOW TO MAKE THE PERFECT LAMINGTONS – RECIPE
From theguardian.com
LAMINGTON DROPS - PLAIN.RECIPES
From plain.recipes
HOMEMADE LAMINGTONS - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
LAMINGTON RECIPE | AUSTRALIAN CLASSIC | COOKING WITH NANA LING
From cookingwithnanaling.com
CHOCOLATE LAMINGTON RECIPE - CREATE BAKE MAKE
From createbakemake.com
LAMINGTONS | FATIMA SYDOW COOKS
From fatimasydow.co.za
AUSTRALIAN LAMINGTON CAKE RECIPE (CHOCOLATE COCONUT SQUARES)
From whereismyspoon.co
HOMEMADE LAMINGTONS RECIPE | COLES
From coles.com.au
RESEP LAMINGTON CAKE, KUE ASAL AUSTRALIA YANG LEMBUT
From idntimes.com
BERRY LAMINGTONS RECIPE | WOOLWORTHS
From woolworths.com.au
LAMINGTONS - THE AUSSIE HOME COOK
From aussiehomecook.com
FROM FISH CURRY TO LAMINGTONS: YOTAM OTTOLENGHI’S COCONUT RECIPES
From theguardian.com
EASY LAMINGTONS RECIPE | SIDECHEF
From sidechef.com
LAMINGTONS WITH VARIATIONS - STUFFED AT THE GILL'S
From stuffedatthegills.ca
JELLY LAMINGTONS RECIPE - LAMINGTON JELLY CAKES RECIPE
From yummytummyaarthi.com
LAMINGTONS RECIPE - THE ANSWER IS CAKE
From theansweriscake.com
LAMINGTONS | DONNA HAY
From donnahay.com.au
WORLD BEST COCONUT COOKING RECIPES: LAMINGTON DROPS
From worldbestcoconutrecipes.blogspot.com
LAMINGTON RECIPE - CUMMINS MILL SOUTH AUSTRALIA
From cumminsmill.com.au
EASY HOMEMADE LAMINGTONS - BITE MY KITCHEN
From bitemykitchen.co
SUMMER LAMINGTONS - MAMA LOLA COOKS
From mamalolacooks.com
EVERYDAY GOURMET | CLASSIC LAMINGTONS
From everydaygourmet.tv
LAMINGTON STOUT - DIY BEER
From diybeer.com
LAMINGTONS (YSTERVARKIES) - SALTY GINGER
From saltyginger.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love