Lamingtons with Chef Isaac

Recipe yields 18 Lamingtons.


One Yellow Sponge Cake:

  • 9 tablespoons (128g) of unsalted butter
  • 1 cup (200g) of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 1 3/4 cups (220g) of all purpose flower
  • pinch of kosher salt
  • 1/2 cup (120ml) whole milk

Chocolate Coating:

Coconut Coating:

  • 3 cups of unsweetened, shredded coconut

Special Equipment:

  • stand mixer or hand mixer
  • 9″ x 13″ baking pan
  • fine mesh sieve or flour sifter
  • sauce pan and bowl for double boiler
  • small offset spatula (optional)


NOTE: About an hour before you start baking, set out the milk, butter, and eggs to allow them to reach room temperature. If you ingredients are cold it will ruin the texture and consistency of the cake.


Sponge Cake

  1. Preheat oven to 350 degrees with a rack in the center. Prepare one 9″ x 13″ baking pan by coating with butter or oil and placing a piece of parchment paper on the bottom of the pan. Don’t forget to coat the parchment paper too!
  2. Combine the butter and sugar in the bowl of a stand mixer and whip on high for 1-2 minutes until the mixture is pale yellow and fluffy. There might still be tiny bits of sugar visible in the mixture. That is okay!
  3. Scrape down the sides of the bowl and add the eggs and vanilla. Start slow (you don’t want a mess!) and increase speed until high. Whip for 1-2 minutes until mixture is light, fluffy, and you can see small valleys and peaks in the batter.
  4. Using the sifter or sieve, sift the flour, baking soda, and salt to remove any lumps and ensure they are mixed together.
  5. Scrape down the sides of the batter bowl and add 1/3 of the dry ingredients and 1/3 of the milk and mix on low until just combined. Repeat two more times with the remaining dry ingredients and milk. So NOT over mix your batter! if you are using a hand mixer, switch to a wooden spoon for this step! Mix until all of the dry ingredients have dissolved into the batter.
  6. Pour the batter into the prepped baking pan. Using a spoon of offset spatula, level the batter so that the top is smooth (this will ensure square Lamingtons!). You can also give the pan a few taps on the counter to smooth it out further and remove air bubbles.
  7. Place cake in center of the oven and bake for 20 minutes. Cake is finished when a toothpick in the center comes out clean. Cake might not be brown on top. That is okay!
  8. Allow cake to cool completely in pan before slicing and coating. About two hours.
  9. After cake has cooled, slice cake into 18 equal servings (see picture below) You can then freeze the cake or store on the counter until you are ready to assemble the Lamingtons.

Chocolate Coating

  1. Place the RED Chocolate and butter into the double boiler over medium low heat and slowly melt until the mixture is smooth and glossy. If the mixture is too thick, you can add in 1 tablespoon of butter at a time until it reaches the desired consistency.
  2. Keep the double boiler on low to maintain the consistency of the chocolate until you are ready to assemble the Lamingtons.


  1. Pour coconut flakes into a large plate or shallow bowl. Set another large plate beside the coconut for the finished Lamington.
  2. Take a piece of cake and dip it into the melted RED Chocolate. Using two forks rotate the cake until it is completely covered in the chocolate.
  3. Transfer the chocolate covered cake onto a plate of shredded coconut and using two fingers, roll cake around in coconut until completely covered. Transfer to clean plate for serving.
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