Caramel Lamingtons Recipe

Caramel Lamingtons Covered In Coconut

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.

Caramel Lamingtons Recipe

Caramel Lamingtons Covered In 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This treat originates from Australia, originally made by Lord Lamington’s chef to feed unexpected guests.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

5 from 1 vote
Recipe by Melissa Jacobs Course: DessertCuisine: GlobalDifficulty: Easy
Prep time

25

minutes
Cooking time

5

minutes
Servings

16

Total time

30

minutes

Delicious 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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