Caramel Lamingtons Recipe

Caramel Lamingtons Covered In Coconut

Decadent Caramel Lamingtons – Tea time sweetness at its best

Get the kettle on and invite your friends over. These Decadent Caramel Lamingtons are the perfect tea-time snack for when guests come over.

Caramel Lamingtons Recipe

Caramel Lamingtons Covered In Coconut

You see them in the shops, these chocolate and coconut cake squares but they often lack something special. Lamingtons have become such a staple of South African sweet treats. But, you’ve been on a baking journey, haven’t you? These Decadent Caramel Lamingtons are here to make baking and eating a lot more fun, so it’s time to get the oven and then the kettle on.

The most work-intensive part is the chocolate sauce which adds all of your favourite baking ingredients, cacao, sugar, butter and vanilla essence. This sauce is what you will be rolling your completed cake squares in before making snow angels in the coconut. You can bake your own vanilla cake or buy cake from the shop, but homemade is always better if you want your Decadent Caramel Lamingtons to be perfect. Your usual store-bought lamingtons are sweet, light and full of sweet flavours.

Get the kettle on and invite your friends over. These Decadent Caramel Lamingtons are the perfect tea-time snack for when guests come over.

Decadent Caramel Lamingtons Recipe

0 from 0 votes
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 caramel

  • 180 ml boiling water

  • 350 ml sugar

  • salt

  • 30 ml cacao

  • 10 ml butter

  • 1/2 tsp vanilla essence

  • 200 grams 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.

Did you make this recipe?

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

Like this recipe?

Follow us @thesouthafrican on Pinterest

Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.