Easy and Delicious: Decadent Caramel Lamingtons Recipe
These delicious squares of sponge cake are coated in a layer of chocolate and rolled in desiccated coconut.
This treat originates from Australia, originally made by Lord Lamington’s chef to feed unexpected guests. They have since become a South African favourite.
The caramel layer adds an extra decadence to this decade old classic recipe.
Caramel Lamingtons Recipe
Course: DessertCuisine: GlobalDifficulty: Easy25
minutes5
minutes16
30
minutesDelicious squares of sponge cake, filled with caramel are coated in a layer of chocolate and then rolled in coconut.
Ingredients
1 cubed vanilla sponge cake (cut into 16 pieces)
150 ml 150 caramel
180 ml 180 boiling water
350 ml 350 sugar
salt
30 ml 30 cacao
10 ml 10 butter
1/2 teaspoon 1/2 vanilla essence
200 grams 200 coconut to roll the cakes in
Method
- 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.
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