St. Patty’s Lamingtons

  • Servings : 36-48
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 3:30 h

This is a recipe for Lamingtons with a St. Patrick’s Day twist. A little more festive than your average lamingtons by adding a touch of green food coloring to the coconuts. Lamingtons in general is a pretty easy recipe, It is basically chocolate covered cake pieces with coconut shell. A very important process here is to make sure you keep your chocolate very runny and warm! It makes the coating significantly easier. In order to do this i have mine setup in a double boiler and once the chocolate has melted, I set it to very low heat just enough to maintain the chocolate in it’s liquid state. Once you have this maintained it’s pretty easy, dip the cake pieces and using 2 forks move the cake around so it’s fully covered and then lift and letting any excess chocolate drip down, and then roll it around the coconut shreds.


  • 2 1/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 3/4 cup butter, at room temperature
  • 1 1/4 cups granulated white sugar
  • 3 large eggs, at room temperature
  • 1 1/2 teaspoon pure vanilla extract
  • 3/4 cup milk, at room temperature
  • **Frosting**
  • 5 cups confectioners' (powdered or icing) sugar, sifted
  • 1/2 cup unsweetened natural or Dutch processed cocoa powder
  • 5 tablespoons unsalted butter, cut into small pieces
  • 3/4 cup milk, at room temperature
  • 3 1/4 cups unsweetened shredded dried coconut
  • Green Food Coloring *Optional


Step 1

Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a nonstick cooking spray, the bottom and sides of an 9x13 cake pan. Then line the bottom of the pan with parchment paper.

Step 2

In a large bowl sift or whisk together the flour and baking powder

Step 3

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.

Step 4

Spread the batter into your prepared pan and smooth the top with the back of a spoon or an offset spatula. Bake in preheated oven for about 18 - 25 minutes, or until a toothpick inserted in the center of the cake just comes out clean.

Step 5

Cool the cake in the pan, placed on a wire rack, for about 10 minutes. To speed things up, put cake in the fridge for 15 minutes, add plastic wrap and fully seal the cake and put back in the fridge for another 1-2 hours. Then place a wire rack on top of the cake pan and invert, lifting off the pan. Remove the parchment paper and then turn the cake right side up. Once the cake has completely cooled cut into squares. size on your preference but usually 2 inch squares.

Step 6

Chocolate Frosting: Place the powdered sugar, cocoa powder, butter and milk in a heatproof bowl placed over a saucepan of simmering water. Stir the mixture until it becomes smooth and of pouring consistency. Turn heat to very low so it maintains liquid form.

Step 7

If you are going to dye your coconut shreds. Put inside a zip lock or sealed bag, add food coloring to desired colored and shake well. Place the coconut on a large plate. One at a time, dip the squares of cake into the chocolate frosting and then roll the cakes in the coconut. Gently transfer the Lamingtons to a clean wire rack to set.

Step 8

Once the Lamingtons have set, store in an airtight container for several days. Enjoy!

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