Australian Lamington with Chocolate Sauce

The iconic Australian Lamington meets extra virgin olive oil!  These delicious vanilla cake squares are covered in chocolate sauce and then dipped in shredded coconut. They are incredibly versatile and can be filled with whipped cream and jam, dipped in white chocolate ganache or filled with lemon curd.  The possibilities are endless!

 

 

The Cake 🎥

YOU WILL NEED

VANILLA CAKE MIX
WET INGREDIENTS

3 large eggs (about 189g, weighed with shell)
¾ cup mild extra-virgin olive oil (150g)
¾ cup buttermilk (180g)

INSTRUCTIONS
  • Preheat oven to 325°F. Grease a 9x13-inch baking pan and line the bottom with parchment paper.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the buttermilk and the vanilla cake mix. Beat on low speed for one minute until well combined.
  • Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs.
  • Cool in baking pan for 5-10 minutes before unmolding.
    • If desired, divide the batter evenly between two prepared 9x13-inch baking pans. Bake for 20-25 minutes. Once frosted and set, fill smaller lamingtons with strawberry jam and whipped cream.

 

The Sauce 

YOU WILL NEED

INGREDIENTS

3 cups powdered sugar (340g)
½ cup unsweetened cocoa powder (40g)
⅓ cup unsalted butter (75g)
1 cup whole milk (240g)
3 cups unsweetened, shredded coconut(255g)

 

INSTRUCTIONS
  • Cut cake into two inch squares and freeze, covered, for about 2 hours.
  • Pour shredded coconut into a baking tray.
  • Mix the cocoa powder and sugar. Set aside.
  • Melt the butter in a saucepan, stir in the milk.
  • On low heat, gradually stir in the cocoa-sugar mixture. Mix continuously until smooth.
  • Using two forks, dip each chilled cake square into the chocolate sauce until coated on all sides.
  • Roll the chilled cake square in the shredded coconut. Place on a wire rack.
  • Repeat with remaining cake squares and allow to dry for about an hour or until set.

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Vegan Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
  • Stir all wet ingredients together.
  • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
  • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
  • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for about 10 minutes before unmolding.
  • Cool cake completely before frosting.