Mini Lamingtons

A co-worker of mine was recently reminded of a childhood treat she used to enjoy while growing up on Fiji. Ever so subtly, she sent me a link, and during the following weekend I found myself busy in the kitchen.

Mini Lamingtons 2


For the cake:

  • 4 eggs
  • 1 cup granulated sugar
  • 1 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 stick butter, melted and cooled

For the icing:

  • 1 stick butter
  • 1 cup of milk
  • 1/2 cup cocoa powder
  • 3 cups powdered sugar

For assembly:

  • 6 cups shredded, unsweetened coconut


For the cake:

  • Preheat oven oven to 350˚F.
  • With a stand mixer on medium to high, beat the eggs, sugar and vanilla until pale and thick, about 3 minutes.
  • Sift the flour and baking power into the bowl and mix to combine.
  • Gradually add the melted butter, about 1/3 at a time, gently mixing until fully combined.
  • Grease a 9 x 12 inch pan and pour in the batter.
  • Bake for 25 minutes or until a skewer inserted into the middle of the cake comes out clean. Turn cake onto a wire rack to cool.
  • Cut cake into even, bit-sized pieces about an inch square. At this stage the cake can be refrigerated for a few hours or left out overnight in an airtight container. A slightly less fresh cake will be easier to dip in the chocolate icing.

For the icing:

  • In a large saucepan, over low to medium heat, melt the butter then mix in the milk.
  • Whisk in the cocoa powder, stirring until completely dissolved.
  • Next, add the powdered sugar, one cup at a time, also whisking until fully dissolved to prevent clumps.

For assembly:

  • Set up an area large enough to accommodate bowls for the cake pieces, the chocolate icing, the coconut and also a large tray topped with parchment paper and a cooling rack.
  • Using a fork, dip the cake cubes into the chocolate mix and roll them around to completely coat. Drain any excess mixture off the cakes then drop them in the coconut and roll them around lightly to coat evenly with coconut.
  • Set the cake cubes on the cooling rack placed over parchment paper to drain. You can refrigerate the cakes to help set the icing, then bring them to room temperature before serving.

Mini Lamingtons 1


  • The original recipe can be found here.
  • Tempering chocolate is one of my least favorite things to do in the kitchen, but admittedly, it does get easier with practice. The key is to keep a vigil and stir constantly so the chocolate doesn’t burn.
  • There are different variations of this treat floating around the interweb. One variation I tried was a jam filled one, which was absolutely delicious. Just try to pick a jam that’s complimentary to the chocolate and coconut (like a berry flavor).

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