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Time: 75 minutes | Servings: 16 servings | Rating: ★★★☆☆



For the Cake

  • 3 large eggs
  • 220 grams granulated sugar
  • 100 grams butter
  • 1 1/2 tsp vanilla extract
  • 300 grams all-purpose flour
  • 1/4 cup cornstarch
  • 1 tbsp baking powder
  • 230 ml milk

For the Filling

  • 200 ml orange marmalade

For the Coating

  • 6 tbsp cocoa powder
  • 155 grams powdered sugar
  • 155 ml boiling water
  • 80 grams dark chocolate
  • 200 grams desiccated coconut


  1. Preheat the oven to 350F
  2. Line the base and sides of a deep 10×10 inch square pan with parchment paper going in both directions, with the edges overhanging
  3. In a large bowl, use a hand mixer to beat the egg whites with one third of the sugar until soft peaks form.
  4. In your stand mixer, beat the remaining sugar with the butter, egg yolks, and vanilla extract for about 3 minutes until pale and fluffy.
  5. In a medium sized bowl, use a whisk to blend the flour, cornstarch, and baking powder together.
  6. Adding one third of this at a time, beat into the butter and egg yolk mixture, alternating with the milk, until smooth.
  7. Whisk one third of the meringue into the batter to loosen it, then carefully fold in the remaining meringue until fully incorporated. Do not overmix.
  8. Scrape the batter into the prepared pan and bake until golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs. About 45-50 minutes.
  9. Once the cake is completely cool, use a sharp serrated knife to trim the edges off the cake. Slice the cake into 16 evenly sized squares.
  10. Slice each square in half and sandwich the two halves back together with a dollop of marmalade.
  11. Whisk together the cocoa powder, icing sugar, and boiling water in a large bowl, then add in the dark chocolate until melted and smooth, set aside until cold.
  12. Place the coconut in a shallow dish.
  13. One at a time, dip each square in the chocolate mixture, making sure that it is completely coated
  14. Roll the chocolate coated cake square in the desiccated coconut until all sides are covered.
  15. Place the finished lamingtons on a wire rack and leave for a couple of hours until set. Enjoy!