Reviewed: Mar. 20, 2012

I was living in Australia and loved Lamingtons. Now back in US and decided to try out. Following this recipe was very easy, however, my sponge cake grow so huge (4 tsp baking powder, really? All other recipes says only 2 tsp!) Cutting cake was also really hard, it was crumbling all over and pieces of cakes were left in chocolate icing. Worst part - it does not taste like Lamingtons at all! It just tastes plain and.. wrong.

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Reviewer:

Dimanta

Cooking Level: Beginning

Home Town: Ann Arbor, Michigan, USA

Living In: Rochester, Michigan, USA

Reviewed: Mar. 7, 2012

I have my own cake business so what I did wrong on this recipe I do not know. I am also from Australia and this came out nothing like the ones I grew up on. It turned out almost bread like and had an unappealing taste and consistency, I did not even get to the chocolate part. I am going to try my own cake recipe with the chocolate part of this recipe to see how that works.

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Reviewer:

curiaussiety

Reviewed: Feb. 29, 2012

I am from N.E. Ohio and had no idea that these were original to Australia! I grew up with these in our bakeries and we just called them coconut bars. The overall taste is the same. I followed recipe and i also followed one comment that said to leave the cake out over night and I think that was a bad idea. It was too dry. I also think next time I would bake in oven for 25 minutes, not 30. The other tip is for the chocolate icing, I melted butter and milk and kept it over heat while I added the cocoa powder and con. sugar...was easier to reheat it when I needed too cauuse the icing tends to cool down quick and thicken and you need it thinner and fluidy....

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Reviewer:

Jennifer

Cooking Level: Expert

Reviewed: Sep. 26, 2011

I am an Aussie and when I make lamingtons I put the cooked base cake into the freezer for about 15 minutes if I am a hurry, otherwise I store the cooked base cake in the refrigerator overnight. These two tips make it easier to cut and ice into lamingtons with no crumbs. The fork also holds the squares of cake better. Good icing in this. recipe. A another way I use the base cake is to simply ice it with chocolate icing and sprinkle with dessicated coconut. I also use this base for making trifles.

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Reviewer:

anna

Reviewed: Sep. 15, 2011

The most perfect and authentic lamington recipe in 20years

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Reviewer:

fauz

Reviewed: Feb. 15, 2011

these are awesome, we used a white cake mix, and let it get a couple of days old for easier handling. There is a small error in the recipe, the frosting recipe calls for 2tbls butter but the method calls for 2tsps butter. Not sure which is correct. I used the 2tsps but needed to add more milk to make it thinner. When we were growing up in the Boston area our local bakeries had these and called them icicles, the taste immediately brought back fond memories of having these at my grandmas house.

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Reviewer:

svenco4

Cooking Level: Expert

Home Town: Stoneham, Massachusetts, USA

Living In: San Diego, California, USA

Reviewed: Jan. 22, 2011

I quickly saw that the icing was not fluid enough. I warmed up a little more milk and added it to the icing. Also, my granny fork worked better than a regular fork. (The granny fork is sharp on the end - used to cut meat.)

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Reviewer:

Jill Powers

Reviewed: Oct. 27, 2010

Tasted like stale yellow cake with chocolate frosting. I would not make this again.

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Reviewer:

rachee5

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

Supporting Member (Click to learn more about Supporting Membership)

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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