Monday 10 February 2014


Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Todays recipe is for Lamingtons. 

These are an Australian invention, and there are many different ways to make them. They are pieces of sponge dipped in chocolate and then rolled in coconut - my mother's ideal dessert!

A Simple List of Ingredients:

1. Plain Flour
2. Self-Raising Flour
3. Cornflour
4. Sugar 
5. Eggs
6. Icing Sugar
7. Cocoa Powder
8. Butter
9. Hot Water
10. Dessicated Coconut

Bismillah, let's bake!

Preheat the oven to Gas Mark 4/180C/350F.

First, we will make the sponge. I baked it in a foil rectangular cake tin so that it would be easier for me to cut it into squares later. Grease the tin, and set aside.

Into a bowl, place 4 ounces (113 grams) of Sugar.

Crack in 4 Eggs.

Whisk the eggs and sugar together for 6 minutes until fluffy and light in colour. I used a Kitchen Aid mixer but an electric mixer would do the job just as well.

Into a bowl, sieve:
2 ounces (56 grams) of Cornflour
2 ounces (56 grams) of Plain Flour
2 ounces (56 grams) of Self-Raising Flour

Do this three times.

Slowly, sieve in the flour mixture, a little at a time.

Using a metal spoon, gently fold in the flour mixture.

Pour the batter into the prepared cake tin.

Bake for 30 minutes until cooked through and lightly browned. The oven should be at Gas Mark 4/180C/350F.

Once baked, remove from the tin and allow to cool completely.

Next, make the chocolate icing. Sieve 8 ounces (226 grams) of Cocoa Powder into a bowl.

Sieve in 16 ounces (453 grams) of Icing Sugar.

Add 1 tablespoon of Hot Water.

And, 4 ounces (113 grams) of Softened Butter.

Mix extremely well until a smooth chocolate icing is formed.

To assemble the Lamingtons, take the chocolate icing along with about 16 ounces (453 grams) of Dessicated Coconut, or as needed.

Slice the sponge into squares.

Take a piece of sponge.

Coat all over in the chocolate icing.

Roll in the coconut.

One Lamington is now ready! Continue with the rest.

It was easier placing the coconut on a tray rather than in a bowl.

When all the Lamingtons are ready, you'll probably be left with a tray full of coconut mixed with bits of chocolate icing - do not waste it! We mixed it with condensed milk until it became like a dough, and then rolled into balls to make Coconut Chocolate Truffles!

Allow the Lamingtons to set for about 1/2 hour, and then serve! I saw suggestions online for serving them - you could slice them through the middle, and then sandwich them with whipped cream or jam!

Full Written Recipe:



For the Sponge
2 ounces (56 grams) Cornflour
2 ounces (56 grams) Plain Flour
2 ounces (56 grams) Self-Raising Flour
4 Eggs
4 ounces (113 grams) Sugar

For the Icing
16 ounces (453 grams) Icing Sugar
8 ounces (226 grams) Cocoa Powder
4 ounces (113 grams) Butter, softened
1 tablespoon Hot Water

16 ounces (453 grams) Desiccated Coconut, or as needed


1. Preheat the oven to Gas Mark 4/180C/350F. Grease and line a rectangular cake tin.

2. Sieve the cornflour, plain flour and self-raising flour 3 times into a bowl.

3. Place the eggs and sugar into a bowl, and whisk for 6 minutes until fluffy.

4. Sieve in the flour mix and fold it in, a little at a time.

5. Pour the mixture into the cake tin, and bake for 30 minutes. Allow to cool completely, and then cut into squares.

6. To make the icing, mix all the ingredients together until smooth.

7. Dip each sponge square in to the icing, and then roll in the coconut. Allow to set and then serve!

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