Wednesday, June 19, 2024


So, that purple coconut-covered cake bars I used to eat in my childhood days were actually Lamingtons. I didn’t know that, not until after years later. It was one of my favorite bakery item to buy after school, I cannot remember exactly what we called it then but I’m pretty sure it wasn’t Lamington.

I learned how to make it from a Disney channel show I used to watch with my daughter, the host showed how easy it is to make Lamington, Australia’s popular sweet treat. It was so simple to make and it’s a lot easier and faster if you use store-bought pound cake or chiffon cake.

I used leftover pound cakes to make these lamingstons, I did two versions on two separate occasions, I did the original version first using a simple loaf cake and the second time around, I used chocolate pound cake. They are both delicious. Banana and carrot loaf cake would be just as good if not better; think I’ll do that next time but they usually doesn’t last that long around our house.


You’re supposed to cut the cake into 2-inch squares but I made mine into rectangles, reminiscent of what I used to buy when I was young except it was purple. I thought of adding food color to the icing instead of cocoa but changed my mind, cocoa is definitely better than food color.



Store bought pound cake, yellow cake or chiffon cake, cut into 1-inch thick squares or rectangles
Dessicated unsweetened coconut
Chocolate icing, recipe follows

Here’s How:

Cut the cake into an inch thick square or rectangle. Put chocolate icing in a bowl and dessicated coconut in another bowl.

Get a piece of cake and dip it in the chocolate icing, use a fork to flip it making sure that it is completely coated with the icing the lift it (don’t prick it), allow excess icing to drip before putting it in the bowl of coconut, coat evenly and put in a serving platter.

Repeat the process with the rest of the cake and make yourself a cup of coffee or tea to go with it. Yummy!



Chocolate Icing

this recipe is from Martha Stewart

Makes enough to coat 24 Lamingtons

1 cup milk
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon pure vanilla extract
8 cups confectioners’ sugar, sifted
1 cup cocoa powder, sifted

Place the milk and butter in a small saucepan over medium heat, and heat until butter is melted. Transfer to a medium heat-proof bowl; add the vanilla extract, confectioners’ sugar, and cocoa powder. Stir until combined.

*note: You can halve this recipe if you don’t have enough cake like I did. For vanilla icing, omit the cocoa and add 3/4 cup milk instead of 1 cup, watch out for the consistency of the icing, it shouldn’t be too runny or too thick.


recipe from Dorie Greenspan
1 1/2 cups ap flour
2 tsp baking powder
1/4 tsp salt
3 large eggs
1 cup sugar
1/2 cup sour cream
2 tsp vanilla
1/2 cup oil (canola or coconut)

Preheat oven to 350 degrees and generouly butter an 8x4x2″ loaf pan (6-cup capacity). In a bowl, whisk together the flour, baking powder and salt.

Whisk the eggs,sugar and sour cream and vanilla till well blended. Add the dry ing. and stir until smooth. Finally pour in the oil and use the whisk to gently but thoroughly fold it into the batter.

Put the batter in the pan and bake 50-55 minutes.

serves 8. 360 cal /servings

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