Little lamingtons

Little lamingtons
Little lamingtons Photo: Jennifer Soo

Sublime as after-dinner sweet treats. Make them cute and tiny, they can be stored in an airtight container at room temperature for a few days.


125g soft butter, chopped

165g (¾ cup) caster sugar

½ tsp vanilla extract

2 eggs

185g (1¼ cups) plain flour

2½ tsp baking powder

¼ cup milk

250g (1¾ cups) shredded coconut

For the icing

40g soft butter

500g (3¼ cups) icing sugar, sifted

½ tsp vanilla extract

50g Dutch cocoa

20ml cognac

140ml boiling water


Preheat oven to 190C.

Using an electric mixer, beat butter, sugar and vanilla until light and creamy. Add eggs one at a time, beating well after each. Stir in combined sifted flour and baking powder alternating with milk and stir until smooth. Spoon mixture into a greased and lined square 23cm cake tin and bake for 25-30 minutes or until cooked when tested with a skewer. Stand in tin for 10 minutes before turning out on a wire rack to cool. Wrap in plastic wrap and store for one day.

For the icing

Combine all icing ingredients with 140mL boiling water and mix until smooth.

Cut cake into approximately 3cm squares and dip each one into icing, then into the shredded coconut.

Place lamingtons on a wire rack for 1-2 hours or until dry.