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.
Carrot Cake Lamingtons
Ingredients
- 4 whole large eggs
- 310 ml oil ( veg rice bran, macadamia)
- 1 teaspoon vanilla
- 200 gm caster sugar
- 100 gm brown sugar
- 2 teaspoons baking powder
- 2 teaspoons bicarbonate of soda
- 340 gm plain flour
- 1 teaspoon cinnamon
- 300 gm carrot grated
Icing
- 400 gm coconut shredded
- 100 gm coconut desicated
- 200 gm white chocolate chopped
- 50 gm butter chopped
- 400 ml coconut milk 1 can
- 1/2 teaspoon vanilla
Instructions
- Spray and line a rectangular the tin (30 cm x 20 cm / 12 x 8 in) with baking paper. 170 C/ 340 F. Or a bit lower for fan forced
- 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.
Such a great idea, its looks really good; Thanks for sharing.
What a great idea! I’ll have to try this!
Ingrid
http://www.fabulousandfunlife.blogspot.com.au
Thanks Ingrid. i can tell you they are perfect!
I’m yet to make a lamington and these look super tempting. I love carrot cake anything and everything!
Ha yes Sammie. Carrot cake in everything form now on
lamingtons aren’t big here, but i wish they were! these are perfect!
OMG..I haven’t eaten or seen lamingtons in the longest time and this post is making me so nostalgic that it makes me want to go to the kitchen and bake this right away. The only fear is I might end up going on one of my mega binges and eat way too many of these!
Okay, I thought lamingtons needed dessicated coconut not stringy coconut. So much to learn!! 🙂
xxoo
Happy Easter!
Both Maureen, Both!
These look absolutely beautiful!! I love the idea of playing with the different types of cake used. 🙂
Yes and its kind of easier than plain cake!
A fantastic idea, Tania and they look utterly delicious!
Thanks Angie!
Love the name and very appropriate for spring and Easter!
Hi Liz. Thank you, yes I thought they’d make a nice Easter treat
Great idea! I have to make these.
Thanks Pamela
What an absolutely brilliant idea – and so delicious looking!