These easy stir together Lamingtons will surprise you. There’s no dry sponge cake here. No, what I have here is amazingly moist Carrot Cake crossed with a Lamington. All you need to do is stir some carrots into a cake and bake! Carrot Cake Lamingtons. Yum.
There’s nothing more therapeutic than dipping cake pieces into chocolate and rolling them in coconut. Well not really, I’m lying but the results are so worth getting your fingers dirty. There were a lot of surprised faces when I took these Lamingtons with me to a picnic. After the surprise their was happiness.
Making Lamingtons with different flavoured cakes inside isn’t unusual so don’t laugh at these Carrot Cake Lamingtons ( as my friends did- you know who you are!) . There’s the Flour and Stone version of Lamington that’s dipped in Panacotta and has a chocolate and berry filling. Then there’s the SBS version of a banana bread lamington. Yep that’s cool too but Carrot Cake is the best.
This is another version of this Carrot Cake recipe here.
There are a couple of secrets to making good Lamingtons
- Lightly toast the coconut. Use both fine and shredded.
- Chill the Lamingtons before dipping. It’s easier to chill the whole cake and cut into equal squares.
- The next most important thing with making any Lamington, is to make sure the dipping chocolate is not too thick. If the dip is too thick it will pull the cake apart. Test with the first square. The chocolate should coat easily and soak in just a fraction. Add a little extra liquid at a time. In the mix below you can add more coconut, water or milk.
- 4 large eggs
- 310ml or 1¼ cups of plain oil ( veg, rice bran, macadamia)
- 200 gm / 7 oz / 1 cup caster sugar
- 100 gm / 3.5 oz/ ½ cup brown sugar
- 2 teaspoons baking powder
- 2 teaspoons bicarbonate of soda
- 290 gm / 21/4 cups / 10.13oz plain flour
- 1 heaped teaspoon cinnamon
- 3 cups of grated carrot ( 300 gm)
- 400 gm / 14 oz shredded coconut
- 100 gm / 3.5 oz desicated coconut
- 200 gm / 7 oz white chocolate chopped
- 50 gm / 1.7 oz chopped butter
- 400 ml / 14 oz coconut milk (1 can)
- ½ teaspoon vanilla
- Put the dry ingredients into a big bowl and whisk
- Mix the wet ingredients ( oil, eggs, vanilla)
- Pour the wet and dry together and add the carrot
- Stir well till combined.
- Pour the batter into the lined tin. Bake for 1 hour ( test at 50 minutes). Cool completely
- Cut the cake into 24 even sized pieces. Chill well.
- Put the chopped white chocolate into a bowl with the chopped butter. Heat the coconut milk to just below boiling point and pour over the chopped white chocolate mixture, add vanilla and stir till melted. ( or stir over a double boiler till just melted). Cool the mixture to room temperature
- The mixture needs to be runny enough to be able to dip the cake into without pulling it apart. It shouldn't be thick enough to spread. If it is too thick add a bit more coconut milk, water or milk. Easy does it Tiger a bit at a time. The chocolate mixture should soak into the cake a little and be thin enough to roll off the cake .
- Mix the two coconuts together and put a third at a time onto a plate or tray. Dip the cake into the chocolate mix and then into the coconut. Roll well to cover. Replenish the coconut as you go along. Coconut will get a bit clumpy at times. Just press it onto the sides of the Lamingtons.