celebrating 130 years 1884-2014

Chocolate Lamingtons

By Chelsea Sugar
Chocolate Lamingtons
12 servings
  • 8 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 25 mins
  • Serves

    Sponge Cake
    1/2 cup Edmonds Self Raising Flour
    1/2 cup Edmonds Standard Grade Flour
    1/2 cup Edmonds Cornflour
    6 extra large eggs, at room temperature
    1 cup Chelsea Raw Caster Sugar
    15g Tararua Butter
    1 tbsp boiling water
    4 cups shredded coconut (could use desiccated if that works better)

    100g dark chocolate
    3/4 cup water
    2 cups Chelsea Icing Sugar, sifted
    1 cup cocoa, sifted
    1/2 cup Meadow Fresh Original Milk

    Filling (optional)
    300ml Meadow Fresh Original Cream, whipped
    1/2 cup jam (raspberry works well)


    Preheat oven to 190°C bake (170°C fan-forced).
    Grease a 30cm x 24cm lamington tin.
    Line the base and sides with non-stick baking paper, allowing a slight overhang.

    Sponge Cake (best made the day before cutting)
    Sift combined flours three times into a bowl and whisk to aerate. In a separate large bowl, whisk eggs using an electric beater until thick and pale. Gradually add Chelsea Raw Caster Sugar, one tablespoon at a time, whisking after each addition until mixture is thick and sugar dissolves.
    Sift combined flours over egg mixture. Combine Tararua Butter and boiling water and pour down the side of the bowl. Gently fold in until just combined. Pour mixture into prepared tin. Drop on bench to get rid of air bubbles.
    Bake for 17-20 minutes or until a skewer inserted into the centre comes out clean. Cool on a wire rack, then store in an airtight container. Cut sponge cake into 12 pieces. Place coconut in a wide bowl.

    Combine chocolate and water in a heatproof bowl over a saucepan of simmering water. Stir until chocolate has melted and mixture is smooth. Remove from heat. Sift in Chelsea Icing Sugar and cocoa and stir until smooth. Add Meadow Fresh Original Milk, mix until well combined. Working quickly, use a large fork to dip cake pieces into icing then roll in coconut. Leave to set.

    Cut in half and sandwich together with Meadow Fresh Original Cream and jam, if desired.

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Average Rating
(8 reviews)

Interesting range of comments. I didn't watch video just followed recipe but used castor sugar reducing it a bit as this dissolves easier and I'm trying to reduce amounts of sugar in my baking. Turned out lovely as expected. Suspect people don't beat egg mix long enough to get maximum aeration and don't fold in flours to avoid over mixing and losing air. Yum.

Terrible!!! followed the recipe but it didn't rise, stinks of egg (its basically an omelette). Recipe just doesn't work, probably needs to be tested again as there are a few reviews who had the same problem.

Hi i have to agree with previous review.. perfect description was very eggy and rubbery which i suspect is caused by the wheat cornflour. Used exact measurements as per chelsea's recipe and i can say it looked great but once i cut into it it didn't look as fluffy as the one featured in the video. So maybe next time I'll try much less cornflour.

Delicious! But the video is a tad misleading. It states to add the 4 cups of dessicated coconut into the sponge cake mixture at the stage where you're supposed to add the 3 sifted flours. Other than that, thumbs up!

So fresh, so clean! Absolutely scrumptious! Woohoo

Hey fam!! I hope your having a blessed day. I do not recommend these very gross.
Chelsea Sugar:
Sorry to hear the recipe didn’t work for you. This recipe has been triple tested because providing trustworthy recipes is important to us.

So easy to make and a delight to eat.

Unfortunately this was a cross between a rubber mat and an omelette. Not sure why it didn't turn out. Too many eggs?
Chelsea Sugar:
Sorry to hear that it didn't turn out as you had hoped. Please be assured that this recipe has been triple tested to ensure it is trustworthy.

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