Reviewed: Oct. 13, 2009

Add a twist to Australia's and New Zealands favourite cake. Make up a Raspberry or Strawberry Jelly when cool dip the cut pieces of sponge in the jelly and then roll carefully in the coconut and place on wire rack with baking paper underneath to catch drips. My mother used to make pink and chocolate lamingtons every sunday,when we were children over 60 years ago. Lamingtons can be tricky to keep intact, and if the sponge is too fresh they may fall apart. Try making the sponge one to two days ahead, or freezing it until you're ready,it's easier to cut into neat squares while it's still frozen,and after half an hour it will be the perfect consistency to start rolling in the icing.

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kiwibel

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Reviewed: Aug. 30, 2009

Great recipe. It was pretty forgiving I think, as I'm almost positive I put too much flour by scooping it from the bag, but the end product was great! Although when plain they leave something to be desired. They're good, look good, and taste good, but they don't seem to be something you'd look forward to seeing in a desert shop. I cut into the bread for a couple of them and filled them with raspberry jam, and then put the top of the cutout piece back on top before coating them and those turned out quite good. Didn't have any strawberry jam on hand, and I'm sure those would be fantastic.

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Cooke

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Reviewed: Jul. 27, 2009

I loved these lamingtons (I love chocolate in general), but my family found it too sweet--probably because I used sweetened coconut. Getting the cake out of the pan and coating it with chocolate was a little tough--it kept breaking apart. Besides that, yum.

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sunnysideupped

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Reviewed: Apr. 7, 2009

I used a chocolate dipper to get the sponge out of the chocolate sauce and it made it way easier- just the right amount stayed on.

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robynt76

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Reviewed: Jul. 22, 2008

The Lamington itself is sort of bland, but the icing for it makes a perfect match!! It was a hit at our dinner!

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Jenn

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: New Braunfels, Texas, USA

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Reviewed: Jul. 2, 2008

My sister visited me when we lived in Australia and fell in love with lamingtons. When she came for a visit I figured I would make them for her and they went over better than I could have expected. I made the cakes in the morning and left them uncovered until the night when I cut them and finished making them into lamingtons and they turned out beautiful. I am now the official desert maker at family gatherings. Thanks for a stroll down memory lane.

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Becky

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2008

This is the most messy cake I have ever made in my life BUT once I found my little "method" things went pretty good. I used a long skewer and put on 4 pieces of cake, drop the icing on all of them with a spoon and while they were dripping the icing I started another skewer. Once the second was dripping I put the coconut on the first and I repeated until I actually ran out of icing and had some cake left over plain. The result is pretty yummy.

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LaMiaItalia

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: May 31, 2008

Ok first of all this cake really is yummy!! Now the reason that I gave it 3 stars was because it said to bake between 30 and 4o minutes. Had I done that the cake would've burnt to a crisp. It was ready in 20 minutes. And it was spongy just like you said. 2nd I let it cool like you said and used a fork to dip it in the chocolate but the cake kept breaking apart so I decided to use on hand to dip it in the chocolate and the other hand to roll it in the coconut. 3rd.. it was impossible to roll it in the coconut without the chocolate goop running over the rest of the coconut. Basicailly it was a sloppy mess. It doesn't look attractive on my cake dish at all. I mean it really is a yummy cake ... just not one that I would share with my friends because of the way it looks. Looks like a 6 year old made it. Oh well...

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BABY

Cooking Level: Intermediate

Living In: Glendale, New York, USA

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Reviewed: Apr. 21, 2008

So yummy! Made these for a party and everyone said they were like something they would go out and buy from a sweets shop or bakery! It's official though - I will only make these and take them to someone else's house or a party. I will no longer make these to entertain friends at my house... because I eat ALL of the leftovers. Very dangerous. So yummy though!

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Becky

Cooking Level: Intermediate

Home Town: Heidelberg, Baden-Württemberg, Germany

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 3, 2008

delicious and a lot of fun to make with the kids! i'm an aussie and this recipe is authentic!

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monica

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Reviewed: Jan. 22, 2008

I love this recipe! Easy to make, and tastes much nicer than store-bought lamingtons. I didn't have a 8x12 inch pan so I used a 9.5x12 inch pan instead and baked the cake for 25 minutes. I also followed another reviewers suggestion and left the cake uncovered overnight. I will be making this recipe again. =)

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Sarah

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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Reviewed: Jan. 9, 2008

Just like how my mum used to make them in Australia!

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NIAMIAH

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Reviewed: Apr. 29, 2007

tops. lamingtons are a top Aussie icon, and the taste with this recipe represents us Aussies well :)

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Simone C

Cooking Level: Intermediate

Home Town: Townsville, Queensland, Australia

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Reviewed: Jan. 14, 2007

Delicious! The whole family loved these! Thanks for sharing these! I'm going to have to make these again and try them with the cream and also the strawberry jam in the center!! This is a family favorite!

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Island Girl

Cooking Level: Expert

Home Town: Tahiti, Archipel De La Société, French Polynesia

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Reviewed: Jul. 10, 2006

Very very good. The first time I made themthey turned out great. The cake was wonderful. so was the chocolate. The second time I made them they were very good. One time the chocolate turned out horrible, tough as plastic, I had the chocholate's temperature too low and it like boiled into plastic. It tasted terrible.

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Hannah

Cooking Level: Intermediate

Living In: Redlands, California, USA

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Reviewed: Jan. 3, 2006

Love Lamingtons! The only variation i make is slice the already sliced un coated cake and spread strawberry preserve on one sied of each, then put it back together like a sandwich and then coat it with the choc and coconut. yummy.

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SpanishPrincess

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jun. 24, 2005

These were really good and fairly easy to make since I used store bought pound cake because I didn't have time to make a cake. I served them at an Australian International dinner and one of the guests was from Australia. His only critique was the size. I made the pieces bite-size but in Australia, Lamingtona are about 20 cm square (4 inches)!

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KUCHENCHEFINCANADA

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Reviewed: Jun. 15, 2005

I moved to a new city and couldn't find a bakery to supply Lamingtons. This was the perfect recipe and very easy to follow. Even with no Lamington making experience they turned out lovely. I found the baking time a little off. I followed the recommended time and it got a little well done on the bottom, but other than that it was great!!

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KALAHANNE

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Reviewed: Apr. 25, 2005

This recipe is fantastic! I made them for a class and therefore divided the cake into 40 slices, which actually turned out great because I found the servings to be the perfect size and would turn it into about 40 pieces again. I tested the batch on my family before presenting them to the class and they raved! * I sliced the cake in half and spread a layer of strawberry preserves in the middle before sandwiching it and rolling it in the chocolate and coconut- I definitely recommend this addition! * I also found that I needed to double the amount of icing I made *I stored the cake in the fridge over night before adding the strawberry, dipping and rolling also.

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KOKONUTGRL

Cooking Level: Expert

Home Town: Rockport, Maine, USA

Living In: Weston, Connecticut, USA

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Reviewed: Mar. 23, 2005

I used a vanilla cake mix, which I froze before frosting to prevent crumbling. Then I cut in to squares which I cut again crossways and filled with raspberry jam, before dipping in frosting and coconut. An absolute hit with my American work collegues. :) My mum used to "double dip" them, chocolate, coconut, then chocolate and coconut again. Messy but delicious.

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AUSSIEGAL

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