These Caramilk lamingtons are a twist on the favourite Australian dessert. For those not familiar with lamingtons, they are basically a sponge cake cut into pieces, dipped in chocolate icing and coated in desiccated coconut.
These Caramilk lamingtons start with a sponge cake with chunks of Caramilk chocolate mixed through. They are then dipped in a Caramilk icing, and finished with a coating of coconut just like the classic version.
Can’t get enough of Caramilk? Then these Caramilk recipes are for you:
- Caramilk rice bubble slice
- Caramilk baked cheesecake
- Caramilk vanilla slice
- Caramilk banana bread
- Caramilk mud cake
- Banana Caramilk muffins
- Caramilk mousse
Ingredients in Caramilk lamingtons
Ready to try these delicious homemade lamingtons? You will need the following ingredients:
- Eggs, at room temperature
- White sugar
- Self raising flour
- Cornflour (Cornstarch)
- Icing sugar
- Desiccated coconut
How to make Caramilk lamingtons
Before making a start on the sponge cake for these lamingtons, preheat the oven to 160c fan forced. Line a slice tin with baking paper and set aside.
Add the room temperature eggs to the bowl of a stand mixer and beat until thick and creamy. This will take up to 10 minutes. While the stand mixer is still running, gradually add the sugar and beat until well incorporated.
Sift the self raising flour and cornflour and add to the egg mixture, along with the chopped Caramilk. Fold through until combined.
Pour the cake batter into the prepared slice tin. Bake for 30 minutes or until cooked through and the centre of the cake springs back when lightly touched. Allow to cool, then transfer to the fridge for an hour.
To make the Caramilk icing, add the remaining Caramilk, icing sugar and milk to a small saucepan. Heat over a low heat until the chocolate has melted and the icing is a smooth dipping consistency.
Place a cooling rack over a sheet of baking paper, ready for the coated lamingtons to set on. Place the coconut in a shallow bowl. Cut the cooled cake into 18 pieces.
Using two forks, dip a piece of cake first into the icing, them immediately into the coconut. Place on the cooling rack to set, and repeat with the remaining pieces of cake. Stand for an hour to set.
Store the lamingtons in an airtight container in the fridge.
Caramilk Lamingtons recipe
For the cake
- 6 eggs, at room temperature
- 1/2 cup white sugar
- 1 1/4 cups self raising flour
- 1/3 cup cornflour (cornstarch)
- 90g Cadbury Caramilk chocolate, roughly chopped
For the icing
- 1 cup icing sugar
- 1/4 cup milk
- 90g Cadbury Caramilk chocolate
- 3 cups desiccated coconut
- Preheat the oven to 160c fan forced. Line a slice tray with baking paper and set aside.
- Add the eggs to the bowl of a stand mixer and beat until thick and creamy. Gradually add the sugar while still beating the eggs.
- Sift the self raising flour and cornflour into the egg mixture along with the chopped Caramilk. Fold through until combined.
- Pour the batter into the prepared slice tin. Bake for 30 minutes or until cooked through. Allow to cool completely before transferring to the fridge for an hour.
- To make the icing, add the icing sugar, milk and Caramilk to a small saucepan. Heat over a low heat until the chocolate has melted and the icing is a smooth dipping consistency.
- Place a cooling rack over a sheet of baking paper. Place the coconut into a shallow bowl. Cut the cold cake into 18 pieces. Dip each piece one by one using two forks first into the icing mixture, allowing a little of the icing to drip of the cake. Quickly roll the coated cake in the coconut. Place on the cooling rack.
- Stand for an hour or until set. Store the lamingtons in an airtight container in the fridge.
- If you don't have any Caramilk on hand, simply substitute the block of chocolate in this recipe for white, milk or dark chocolate.
- Shredded coconut can be used in place of desiccated for a chewier texture.
- These lamingtons can also be made with supermarket bought sponge cake.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 65mgSodium: 101mgCarbohydrates: 30gFiber: 2gSugar: 22gProtein: 4g