These are traditional Australian cakes, very popular with everyone! And extremely delicious!

Sponge Cake


1/2 cup butter

3/4 cup caster sugar

1 teaspoon vanilla extract

2 eggs

2 cups self raising flour

3/4 cup milk


Grease and line a Lamington tin (or square cake tin) with baking paper.

Cream the butter, caster sugar and vanilla until light and fluffy.

Add the eggs, one at a time, beating together as you go.

Fold in the flour and milk, alternating as you go.

Pour the batter into the prepared tin, spread evenly. This mixture is not runny, so donít add any extra milk if you think itís too thick!

Bake in a moderate oven (190c/375f/170c fan forced) for 20 mins or until an inserted skewer comes out clean.

Allow to stand for a few minutes before turning out onto a cooling rack. Remove baking paper.

Allow to cool, then store in the fridge overnight. No need to cover it.



3-4 cups icing sugar

1/3 cup unsweetened cocoa powder

2 tablespoons butter

1/2 cup milk, plus a splash extra

2-3 cups desiccated coconut


Combine the sugar and cocoa in a large bowl.

Heat the milk and butter in a saucepan until the butter is melted.

Add to the sugar/cocoa mixture and mix to a fluid yet not runny consistency. This is where you may need to use your extra splash of milk to thin the icing down a little.


Remove the cake from the fridge and cut into about 30 squares. They will look really small, but once finished are a decent size.

Make a production line of sponge squares, chocolate icing mixture in a bowl, coconut in a shallow container or plate and a largish cooling rack with paper underneath.

Using a fork (or I like to use two) dip each of the sponge squares into the icing, allowing the excess to drip off, then roll it into the coconut, allowing the whole cake to be covered.

Place on the rack to dry. Continue with each of the cake squares. This is fiddly and will take about Ĺ hr.

Once they have dried (about an hour), place them into an airtight container and leave to Ďmatureí for at least a few hours, preferably overnight, before eating. Donít be tempted to eat them straight away, as they really arenít that great, but will be delicious once matured.

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