Never heard of them? We tried our first lamington in Australia, where they are a iconic, beloved dessert of kids and adults alike. They're on every grocery store shelf and a favorite at school bake sales. Lamingtons are sponge cake surrounded by a soft chocolate glaze and rolled in coconut. Layers with jam or chocolate inside are optional. If you love coconut and chocolate, you'll love lamingtons!
Our lamington, which includes a layer of raspberry jam, is adapted from a recipe by David Lebovitz. It's a fairly simple recipe, but takes some patience, as the sponge cake doesn't include leavening (no baking powder), so you'll need to whip your eggs and sugar for a long time. You'll also need your stand mixer for this recipe - unless you have some pretty impressive arms for whisking. We also, of course, used our SideSwipe, but if you don't have one yet, use your whisk attachment, not your flat beater for this one. We deviated on some of the directions to make it easier on ourselves. Fell free to make as listed or according to our notes.
NOTE: This recipe requires unsweetened, shredded coconut for the coating. We found ours at Trader Joe's, but you might also find it at smaller, natural food type markets.
For the spongecake:
Once iced and tossed in coconut, place the Lamingtons on a wire cooling rack and let stand until the icing firms up a bit.
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