Reviewed: Jun. 29, 2010

5-stars, per my Aussie friend. I had never heard of these but saw a photo posted and was intrigued. A close friend of mine from Australia was the recipient of these treats and he said they were spot-on. They brought back memories from being a little kid, hanging out with grandma & grandpa and getting these as treats. **The store I stopped at for coconut only had sweetened so I just toasted it a little bit in the oven to dry it out a tad and lose a little sweetness. Worked like a charm, as a substitute. **FILL with the jelly as other recommend!! That was the first question he excitedly asked me =) So sweet to see a 30-year old guy get excited about these little cakes!

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Reviewer:

FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: May 20, 2010

After cooling my cake, I split it, spread with Strawberry Jam, put the top back on, and put it in the freezer overnight. I make my chocolate icing in the top of a double boiler to prevent the icing from forming a thin crust in between dipping chunks of cake. I like to make these with two people! I dip and drip and someone else rolls in coconut! Keeps my fingers clean too ;) I am a Canadian married to an Aussie and make Lamingtons on January 26 every year!

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Reviewer:

Ay Sontespli

Cooking Level: Professional

Home Town: Vancouver, British Columbia, Canada

Living In: Brisbane, Queensland, Australia

Reviewed: Apr. 11, 2010

Greatly Australian tradition, Lamingtons are awesome... Im a fan since a kid... :D

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Reviewer:

ROMANOCEAN

Cooking Level: Expert

Living In: Seymour, Victoria, Australia

Reviewed: Mar. 24, 2010

Mmmm so yummy, I made these after seeing communitychannel eat them lol. First of all, the icing in this recipe is extremely forgiving... you can just eyeball the measurements. I used less powdered sugar to make it less sweet and more chocolatey, and I added more milk... you want a somewhat runny, thin consistency for this cake! I highly recommend stirring in a heat safe bowl and then putting the bowl over barely simmering water (making a double boiler) to keep the icing melted and runny as you take your time dipping. The cake in lamingtons can be any generic sponge or butter cake; I used Nannie's Hot Milk Sponge Cake right after it cooled and had no problem with crumbs! Also, this recipe is incorrect in using FLAKED coconut, which is waaay too sweet. Use DESSICATED coconut to perfectly compliment the flavor and make it a lot prettier/ the authentic Australian lamington.

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Reviewer:

Kiki

Reviewed: Mar. 22, 2010

As some other reviewers have said, it's easier if you freeze/refrigerate before cutting and dipping into the icing. Just wrap in plastic and stick in freezer (I prefer refrigerator) for a few hours and you can make these the same day. As for the recipe itself, (1) use 2 teaspoons, of baking powder, (2) preheat and bake at 350, not 375 F, (3) bake for 25-30 minutes, (4) use a smaller pan, such as 8"x8", if you want cubes instead of flat rectangles. This was a very messy process, but after you coat them in desiccated coconut (not sweetened flakes), it looks delicious!

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Reviewer:

carrythe0

Reviewed: Dec. 17, 2009

i just made this and to be honest, the chocolate-icing is REALLY sweet! I'll definitely make the cake again though! :) just with another chocolat glazing

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Reviewer:

Claudiak90

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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Reviewer:

kiwibel

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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Reviewer:

Cooke

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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