In Baking, Epicure, Karen Martini by Caroline VelikLeave a Comment


Coconut double happiness lamingtons. Karen Martini COCONUT recipes for Sunday Life. Photographed by Marina Oliphant. Styling by Caroline Velik.

To celebrate National Lamington Day I have posted a pic of Karen Martini’s Coconut Double Happiness Lamingtons. I have also included my recipe for lamingtons below.

My Lamingtons

My Aunty Pat was a great cook, known for her sponge cakes. When I was a child I gave her a battery-operated sifter which she good naturedly used and claimed that it made her sponges ever lighter!

I have used her sponge recipe here as the base for my lamingtons. Just bake the mix in a lamington tin. You won’t believe how delicious these are! Moist and light as a feather. And no battery-operated sifter required!


1 sponge cake (see recipe below)

½ cup hot water

1 tablespoon unsalted butter

2 tablespoons dutch cocoa

1 tablespoon finely grated orange rind (optional)

1 – 2 teaspoons orange essence (optional)

2 cups pure icing sugar

2 cups dessicated coconut

Cut cake into small squares using a serrated knife. This is easier if the cake has been slightly chilled.

In a medium bowl, combine hot water, butter and cocoa and whisk until smooth. Add orange rind and flavouring at this point if you want jaffa-flavoured icing. (Traditionalists can ignore this step.)

Beat in icing sugar with a wooden spoon. Add extra hot water if the mixture is too thick for dipping. You want it quite runny, but still of a coating consistency.

Now for the messy bit. Using two forks, dip the pieces of cake in the icing, one at a time, and turn them over to cover completely. Don’t fuss too much about any errant crumbs. Now roll the cake in the coconut and place on a cake rack for the icing to set. It is a good idea to have a tray underneath to catch any drips. Repeat the process with the remaining cake. If your forks get too messy, just replace them with clean ones. Ditto, the coconut.

Store in an airtight container – if there are any left!

Auntie Pat’s Sponge

4 eggs

¾ cup caster sugar

¾ cup corn flour

1 ½ teaspoon baking powder

2 teaspoon SR flour


  1. Separate eggs.
  2. Beat whites until stiff.
  3. Add caster sugar.
  4. Add yolks.
  5. Sift cornflour, SR flour and baking powder
  6. Fold into mixture.
  7. Pour into a greased and lined 22cm square lamington tin.
  8. Bake 20 minutes 200C.



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