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Old-Fashioned Lamington Recipes: Homemade Coconut Cake
My homemade lamington recipe is possibly the most delicious old-fashioned coconut cake recipe you’ve ever baked at home. View the recipe and video below!
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Old-Fashioned Coconut Cake (Lamington)
- 5 eggs
- 15 tbsp granulated sugar
- zest from an orange
- 5 tbsp all-purpose flour
- 3 tbsp cocoa powder or dark chocolate powder
- 1 tsp rum essence
- 7/200 (oz/g) coconut flakes
- break the eggs, separate the yolks, and place the egg whites into a bowl.
- add 5 tbsp of sugar to the bowl and whip the ingredients with a mixer until hard.
- add the yolks to the bowl and combine the ingredients slowly by hand until smooth.
- grate zest from an orange into a bowl and mix ingredients slowly.
- add the flour to the bowl and combine the ingredients slowly by hand to incorporate air (this action makes the cake fluffy!)
- pour the dough into a baking paper-lined tray and spread it into a layer.
- place the tray into the preheated oven at 180 C/360 F and bake the cake until golden on top (about 30-40 minutes.)
- remove the tray from the oven and wait until the cake cools to room temperature.
- meanwhile, place about 200 ml/7 fl oz of water into a saucepan, add 10 tbsp of sugar, and mix until the sugar is dissolved completely.
- add the cocoa powder to the saucepan and mix the ingredients.
- simmer the ingredients from the saucepan over a medium temperature until you get a smooth syrup (about 5 minutes), stir continuously to avoid sticking to the pan's bottom.
- remove the cake from the tray, remove its edges, then cut it up into medium-sized cubes.
- soak each cake cube into the previously prepared syrup to moisten well.
- coat the cake pieces with coconut flakes on all sides to cover them entirely.
Baking Tips for the Best Results:
- Sponge Cake Perfection: The foundation of a great Lamington lies in the sponge cake. Ensure your sponge cake is light, airy, and evenly baked. To achieve this, use room-temperature eggs and sugar. Beat them until the mixture is pale and doubled in volume. Sift the dry ingredients (flour, cornstarch, and baking powder) to incorporate air and create a delicate crumb.
- Even Chocolate Soaking: The secret to a moist and flavorful Lamington is the chocolate soaking syrup. Make sure the syrup is warm but not boiling. Allow the cake to cool slightly before applying the syrup to ensure even absorption. Use a pastry brush to gently coat all sides of the cake. Don’t rush this step; it’s crucial for the cake’s flavor and texture.
- Coat the Cake While It’s Still Moist: When making Old-Fashioned Coconut Cake (Lamington) cubes, it’s essential to coat the cake with coconut flakes while it’s still moist from the chocolate syrup soak. After soaking, let the excess chocolate syrup drip off for a few seconds, but don’t wait for the cake to dry completely. This ensures that the coconut flakes adhere well to the moist surface, creating a delightful texture and flavor combination. The moist cake will also help the coconut adhere evenly and stay in place, resulting in the classic Lamington texture and appearance.
- Gentle Coconut Application: When it’s time to coat the cake with coconut flakes, do it gently and patiently. Roll the soaked cake in dried coconut, pressing it lightly to ensure the flakes adhere. To avoid a messy appearance, use a light touch and work on a tray to catch excess coconut for reuse.
- Uniform Cubes: For a polished presentation, make sure to cut your Lamingtons into uniform cubes. A sharp knife and a ruler can help achieve this. To prevent sticking, you can lightly grease the knife with cooking spray or butter between cuts.
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FAQs about the Old-Fashioned Coconut Cake Recipe (Lamington)
Can I use a different type of cake for Lamington cubes?
While traditional Lamingtons are made with sponge cake, you can experiment with different cake bases, such as butter cake or chocolate cake, to create variations in flavor and texture.
What’s the best way to cut the cake into uniform cubes?
To achieve evenly sized cubes, use a sharp, serrated knife. You can also lightly mark the cake’s surface with a ruler to guide your cuts. Remember to clean the knife after each cut for neat edges.
How do I prevent the coconut flakes from falling off the cake cubes?
To ensure the coconut flakes adhere well, make sure the cake cubes are slightly chilled before rolling them in coconut. Press the flakes gently onto the cubes for better adhesion.
Can I make Lamington cubes in advance?
Yes, you can prepare Lamington cubes in advance. Store them in an airtight container in the refrigerator for up to a few days. However, for the freshest taste and texture, it’s best to enjoy this old-fashioned coconut cake within the first 24-48 hours.
Can I freeze Lamington cubes?
Yes, you can freeze Lamington cubes. Place them on a baking sheet in a single layer and freeze until firm. Then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to three months. To serve, simply allow them to thaw at room temperature.
➡️ When craving a simple and tasty cake, like the old-fashioned ones, you have an extremely easy and quick recipe at hand: lamington cake. Enjoy making old-fashioned coconut cake recipes from scratch! For additional info, read more here.
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