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Lamingtons (ystervarkies) stacked on each other.
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Lamingtons (Ystervarkies)

These Lamingtons or Ystervarkies have a delicious soft vanilla sponge covered in chocolate icing and dipped into desiccated coconut.
Course Dessert
Cuisine Australian
Keyword Australian, lamingtons, South African, ystervarkies
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 16 slices
Calories 460kcal
Author Mary-Lou

Equipment

  • 9x9 Inch (23x23cm) Square Cake Pan

Ingredients 
 

Vanilla Sponge

  • 125 grams butter (softened)
  • 220 grams white granulated sugar (caster/granulated)
  • 2 eggs (large)
  • 225 grams plain flour (all-purpose/standard grade)
  • 3 teaspoon baking powder
  • ½ teaspoon table salt
  • 250 ml milk
  • 1 teaspoon vanilla extract

Chocolate Icing

  • 500 grams icing sugar (sifted or whisked through to break up lumps)
  • 30 grams unsweetened cocoa powder (Dutch-processed)
  • 15 grams butter
  • 125 ml boiling water
  • 2-3 cups dessicated coconut

Instructions

  • Allow all ingredients to come to room temperature. Approximately 30 minutes.
  • Prepare a square (23cm x 23cm) or rectangle (20cm x 30cm) cake tin by greasing and lining with parchment or baking paper.
  • Preheat oven to 180°C/355F.

Vanilla Sponge

  • Cream together the butter and sugar until light and fluffy.
    125 grams butter, 220 grams white granulated sugar
  • Add in eggs one at a time and beat until combined.
    2 eggs
  • Combine the flour, salt and baking powder into a bowl and give a mix to distribute the baking powder.
    225 grams plain flour, 3 teaspoon baking powder, ½ teaspoon table salt
  • Combine the vanilla extract with the milk.
    250 ml milk, 1 teaspoon vanilla extract
  • Add in half of the flour mixture, and half of the milk mixture to the butter mixture. Mix until just combined.
  • Add the rest of the flour and milk, mix until just combined. If using a stand mixer, scrape down the sides of the bowl and fold the mixture to ensure everything is mixed in.
  • Place the vanilla sponge batter into the cake tin and bake for 30-35 minutes or until a cake tester comes out clean.
  • Allow the cake to cool in the tin for 10 to 15 minutes before placing it on a wire cooling rack to cool completely.
  • Once the cake has cooled, place it in the fridge or freezer for 20 to 30 minutes.
  • Cut the cake into 16 or more squares or fingers.

Chocolate Icing

  • Place the sifted icing sugar, cocoa powder into a mixing bowl.
    500 grams icing sugar, 30 grams unsweetened cocoa powder
  • Place the butter into a cup or jug and pour the boiling water over it, allowing the butter to melt. Add in the vanilla extract.
    15 grams butter
  • Pour the boiling water into the icing sugar and mix until well combined. The icing will be runny.
    125 ml boiling water
  • Construction of the Lamington
  • Pour out some of the coconut into a plate. Topping up as needed.
    2-3 cups dessicated coconut
  • Lift a piece of cake using two forks and dip into the icing sugar, flipping to cover all sides of the cake.
  • Lift the covered piece of cake out of the icing sugar and allow the excess to drip off.
  • Using the forks, lower the cake into the coconut and roll to cover all the sides of the cake. Place the covered pieces of cake either onto a plate or back onto the cooling rack to allow excess icing and coconut to drip off.
  • Once all the cakes have been covered, place them in the fridge to set for 10 to 15 minutes.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Notes

Cold cakes for icing are a must! By this I mean the sponge for the Lamingtons should be a fridge or freezer cold before dipping them into the icing sugar.
Baking ahead of time? Cakes can be baked, allowed to cool completely and then wrapped in cling-film/plastic wrap before placing in the fridge or freezer for use later.
Vanilla extract is superior to vanilla essence. But, if all you have on hand is the essence, go for it.
White sugar can be substituted with caster sugar.Whole/standard milk can be substituted with lower fat alternatives or dairy-free/vegan options.
Butter can be substituted with baking margarine or vegan alternatives.
These cakes can be stored in an airtight container for a week.
For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.

Nutrition

Serving: 1g | Calories: 460kcal | Carbohydrates: 74g | Protein: 4g | Fat: 17g | Sodium: 330mg