Chocolate Lamington Bar Cake

Today I will be sharing one of my favorites, the Chocolate Lamington Bar Cake. This cake consists of  a chocolate sponge covered with a light chocolate frosting and coconut flakes, is delicious and ideal to serve on a special occasion, meaning.... Any day! To me all days are special and worth celebrating the blessing of being ALIVE. I hope you bake this Lamington Bar Cake soon. Enjoy!

This cake is based on the traditional Australian Lamington cake, named after Lord Lamington, a former Governor of Queensland, in the era of 1900's , who is credited with the origin of this dessert. Lamingtons are sometimes served as two cubed halves with a layer of cream and/or strawberry jam in between. It is commonly found in Australasian outlets such as cafes, lunch bars, bakeries, and supermarkets.

But before we go to the recipe, I would like to show my daughter's new pet, Pochungo.....sometimes country life is just wonderful :)

Now let's continue with the recipe -

It is a great tasting cake.

Chocolate Lamington Bar Cake
This cake makes the perfect dessert for any special occasion. Just imagine a chocolate sponge covered with a delicious light chocolate frosting and coconut flakes... delicious right? Enjoy! Recipe adapted from Baking.
For Cake
¾ cup unsalted butter or margarine room temperature
¾ cup superfine sugar
3 eggs
1 ¼ cup self-rising flour (see notes)
¼ cup cocoa powder

2 oz (½ cup) dark chocolate broken in pieces
4 Tablespoons milk
1 teaspoon butter
¾ cup confectioner’s sugar

To decorate:
½ cup coconut flakes
½ cup heavy cream whipped
1 ½ Tablespoons sugar

1. Preheat oven to 350ºF. Lightly grease and line bottom of a 3 x 10 loaf pan.
2. Cream butter and sugar until light and fluffy. Gradually add eggs, beating well after each addition. Sift together flour, baking powder, cocoa powder.
3. Pour mixture into the pan and bake for 40 minutes or until toothpick comes out clean. Let cool for 5 minutes in pan then turn on to a wire rack to cool completely.
4. Mix chocolate chips, milk and butter in a heat proof bowl and place over a pan of hot water. Stir until chocolate is melted. Add confectioner’s sugar and beat until smooth. Let cool until frosting gets thick enough to spread. Cut a V shape wedge from the top of the cake, reserve cake wedge. Frost the cake and cover with coconut flakes.
5. Beat heavy cream with 2 Tablespoons of sugar until soft peaks are formed. Pipe a line of cream in the center, replace wedge back on, frost and ad coconut flakes, then pipe a row of cream on either side of the wedge of cake. Serve.  

a) If you do not have Self Rising Flour for this recipe you can substitute with 1 ¼ cup all purposes flour, ¼ teaspoon salt + 2 teaspoons baking powder. For more information on substituting Self Rising Flour see note i, at Dominican cake recipe.  
b) This recipe can be doubled easily.

Yield: 10 servings

En español: AQUÍ

Seek the Kingdom of God above all else, and live righteously, and he will give you everything you need. - Matthew 6:33

16 Friends Have Comment:

  1. Maris this Chocolate Lamington Bar Cake look amazing!! Na love your little chicken is soooo cute!!!
    I want make this Cake Mari, have a nice day, gloria

  2. That's a wonderfull idea Mari! Never seen it before. I want make it, yammy!!

  3. Excellent cake, Mari. So beautifully presented.

  4. Mari-you have the most genius ways of making even the most simple cake into a "work of art"...just a few touches, here, and there.
    I actually have a long loaf cake pan like that; very hard to find in shops...mine is a thrift find...LOL
    Love your daughter cute little chikie pet, "Pochungo" cute!
    Hugs to you my dear friend!

  5. A delightful looking cake! I love that version of Laminghtons. Cute chick too... ;-P



  6. the cake looks very inviting,mary!and the new pet of your daughter is very cute!:)

  7. What a stunning cake! I love every delicious component. And your daughter's chick is adorable :)

  8. AnonymousJuly 20, 2011

    Hi Mari-I'm back again to let you know I have an award for you to claim on my blog!
    Please stop by, when you get a chance, and pass it forward if you would like.
    I have a little story to share w/you re: the baby chix.
    I still remember the story of how I put the baby chix under my pillow to take a nap w/me when I was little, visiting @ my grandmother's on the farm.
    Sadly enough, they never woke up...but than again, I was only 2yrs old (never forgot this story)

  9. anoymous - Thanks, but you left no links nor name :(
    Cute thought of napping with your baby chicks, how can you remember? You were only two ;) wow.

  10. That sounds delicious. I've heard of lamington square..never had one though. The bar cake looks more adult and sophisticated - delicious!

  11. Such a beautiful cake! I love the way you filled it. And can I just say I'm jealous of your adorable chick? I've wanted to get some chickens for some time now; the thought of having my own egg supply is really tempting!

  12. Julie - That will be a great idea!! You can't get it fresher then that:) I used to have 300 chickens, but after I started working with cakes I needed more eggs and had less time to take care of the chickens, so I now buy from a farmer near buy. But I also now want chickens again, it is very relaxing so I might get a few, in a couple of months.


  13. That is an amazing looking cake. You decorated it so wonderfully and I'm sure it is as delicious as it looks.
    Cute chick!

  14. you have a lovely blog dear....with so detailed recipes and lovely clicks..happy to follow u dear.

  15. Thank you for your recipes, they are all delicious. The little chick (Pochungo) is adorable.

    1. Thank you Minerva, I am glad you like them.


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