Lamingtons – Baking Instructions (Using Pre-Made Sponge)

Supplies

• Pre-made sponge cake (cut into cubes approx. 5cm)

• 3 cups icing sugar

• ½ cup cocoa powder

• ¾ cup warm milk (plus extra if needed)

• 1 tablespoon butter (melted)

• Desiccated coconut (2–3 cups, in a shallow dish)

• Forks or skewers (to dip the cake)

• Bowls for dipping

• Baking tray with baking paper (for setting)

• Optional: whipped cream or jam for filling

Steps

1. Prep the SpongeCut pre-made sponge into even cubes. Place in the fridge or freezer for 15–30 minutes to firm up (this helps them hold shape when dipping).

2. Make the Chocolate IcingIn a large bowl, mix icing sugar, cocoa powder, warm milk, and melted butter. Stir until smooth. If it’s too thick, add a splash more milk. It should be pourable but not watery.

3. Dip the CakeUsing forks or skewers, dip each sponge cube into the chocolate icing. Gently roll to coat all sides, then let excess drip off.

4. Coat with CoconutImmediately roll the coated sponge in desiccated coconut. Use a spoon or your hands to cover it completely.

5. Set and ServePlace finished lamingtons on a tray lined with baking paper. Let them set in the fridge for at least 30 minutes before serving.

6. Optional Fillings

   Slice each lamington in half and fill with jam, whipped cream, or both before dipping (messier but delicious!).

7. Other Information

   • This recipe works best if cakes are firm when dipped, so chilling beforehand is key.

   • Store in an airtight container in the fridge – they’re even better the next day!

   • Kids can help with dipping and rolling – just have damp cloths nearby for cleanup.