Chocolate and caramel lamingtons are the ultimate decadence

We all love cake and it comes in so many different forms but we always have a favourite or two. When you’re having tea or coffee, you want something that just looks right on the plate and tastes great with your favourite cuppa’. These chocolate and caramel lamingtons are a hit among South Africans and you can now make them at home and enjoy as many of them as possible with your friends.

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Chocolate and caramel lamingtons tips

A lamington is an Australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. The chocolate mixture absorbs into the outer layer of the sponge cake which becomes extra sweet and moistens the cake. The caramel is the sweet treat in the middle of the square while the coconut adds texture and a light flavour on the outside to balance the richness. Lamingtons also often have a jam layer on the inside instead of caramel, but nothing is stopping you from even trying both!

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It’s time to invite your friends over for a cozy cup of coffee after baking these decadent chocolate and caramel lamingtons this winter.

Last updated on 13 June 2023

Chocolate and caramel lamingtons recipe

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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 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

• ½ tsp ½ 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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