Delicious squares of sponge cake sandwiched together with a layer of creamy caramel condensed milk before they are rolled in chocolate icing and desiccated coconut. Yum! Here is the best recipe for Chocolate Caramel Lamingtons.
These chocolate caramel Lamingtons are ridiculously easy to make. Save on time and effort by using a store-bought sponge cake. Any firm type of plain cake can be used: Butter cake, pound cake, Madeira cake or genoise sponge.
And can it be easier than this to whip up this sweet traditional Australian treat? Cut cake in half horizontally, then sandwich together with the caramel and refrigerate until set. Cut cake into squares. After cutting up the sponge slab, put the squares into the fridge/ freezer for an hour to reduce the amount of crumbs you’ll get when dipping them into the chocolate.
Using a fork, dip a cake square into icing, turning carefully to coat. Roll in coconut and place on rack to set. Keep in an airtight container in the fridge.
DID YOU KNOW?
Lamingtons are believed to be named after either Lord Lamington, who served as Governor of Queensland from 1896 to 1901, or his wife, Lady Lamington.
Most stories attribute its creation to Lord Lamington’s chef, the French-born Armand Galland, who was called upon at short notice to feed unexpected guests. Using only the limited ingredients available, Galland cut up some left-over French vanilla sponge cake baked the day before, dipped the slices in chocolate and set them in coconut.
- 1 cubed vanilla sponge cake (cut into 16 pieces)
- 150 ml caramel
- 180 ml boiling water
- 350 ml sugar
- 30 ml cacao
- 10 ml butter
- ½ tsp vanilla essence
- 200 grams coconut to roll the cakes in
- In a sauce pan, bring the water, sugar, salt, cacao, butter and vanilla essence to a boil
- Remove from heat
- In a shallow dish, pour a third of the sauce in the dish
- In second dish, have your coconut ready
- Slice each cake in half, spread a generous amount of caramel and stick the 2 halves together
- Roll each piece of cake in the sauce, covering both sides
- Place the cake in the middle of your coconut dish, covering the cake with coconut
- Place on dripping tray to cool and dry
- Repeat from step 2 until all the cakes are coated in chocolate and coconut