Espresso Lamingtons – Little bites of love for the sweet tooth

Out of ideas what to take to your next friends or family get-together? These espresso lamingtons will solve your “take-a-plate” predicament.

Espresso lamingtons originate from Australia and are basically cute little sponge cakes smothered in chocolate and dusted in desiccated coconut. These little bites are simply delicious and appeal to most people with a sweet tooth.

Bake these espresso lamingtons once and they may just become your latest obsession. What is better to sink your teeth through soft and fluffy sponge cake coated with chocolate and coconut?

If you prepare a plate of espresso lamingtons to take to a party, just watch how fast these little bites of love disappear. They are also absolutely divine with a late morning or afternoon tea.

Pin

Print

Espresso Lamingtons Recipe

5 from 1 vote

Recipe by Lindsay Samuels Course: SnacksCuisine: GlobalDifficulty: Easy

Prep time

25

minutes

Cooking time

35

minutes

Total time

1

hour 

Ingredients

• Lamingtons

• 1 cup castor sugar

• 4 large eggs

• 1 teaspoon vanilla essence

• 1½ cups all purpose flour

• ½ teaspoon baking powder

• 100 g butter, melted

• Espresso glaze

• 50 g butter

• ¼ cup cocoa powder

• ½ cup milk

• 1 shot of espresso or strong coffee

• 2 cups icing sugar

• Coating

• 100 g desiccated coconut for coating

Method

• Preheat the oven to 170°C.
• In a large bowl, using an electric mixer beat the sugar, eggs and vanilla until light and fluffy.
• In a separate bowl, sift the flour and baking powder.
• Fold the flour into the egg mixture a little at a time until combined.
• Gently mix in the melted butter until well combined, being careful not to overmix.
• Pour the batter into a greased and paper lined square baking pan, measuring 23 x 23 cm.
• Bake in the oven for 30 – 35 minutes.
• Leave the cake on the wire rack to cool completely before cutting into equal squares.
• For the glaze, in a medium sized bowl, melt the butter in the microwave.
• Whisk in cocoa, milk, espresso/coffee and icing sugar until a smooth runny glaze is formed.
• Dip the cake squares into the glaze, being careful not to soak for too long.
• Coat the squares with a thick layer of coconut prepared in a separate bowl.  
• Place on a wire rack to set.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more delicious comfort snack recipes to prepare for your family and friends during the cold winter months? We have so many options for you to try out, just have a look at our recipe page.

Love potjiekos? We are currently running the ultimate potjieskos recipe competition. If you have a potjiekos recipe to share, enter our ultimate potjiekos cookoff competition here and stand a chance to win R1000! Also, each recipe published as part of this competition will receive R100.

Or, if you would like to submit any other recipe for publication, please complete our recipe form here.