Inside-Out Lamingtons/les Lamingtons à l’envers

It’s Australia Day today and unsurprisingly, there’s been a whole lot of lamington fever going around the blogosphere in the build up to the big day. Intrigued by these cute chocolately treats.  I decided to try my hand at the original as well as my own version of the australian classic.

Considering I didn’t even know what a Lamington was until a few weeks ago, it was a pretty easy recipe to get to grips with and once you’ve got your basic gfree sponge down, it’s plain sailing from there on.

I know some of you will be thinking ‘Ah yes, of course those famous australian lamingtons!’  whereas others will be rushing off to google to figure out what in the world I’m going on about! Well,……. I’ll save you the trip 😉

I would describe them as cake bars or sponge bites, which consist of a simple butter sponge covered in dark chocolate, then generously sprinkled with desiccated coconut. They have a bit of a retro feel to them and taste really good.

Never one to leave things alone, and spurred on my Mr P’s lamingtons re-invention challenge. I invented my own Curious Baker inside out lamingtons, which are basically the opposite of everything, I’ve just explained! Dark chocolate sponge on the inside, concealed in white chocolate, then rolled in toasted coconut. The type of cake that’d feel right at home in an Alice and Wonderland tea party.

The Curious Baker's Inside Out Lamingtons

and well I didn’t stop there, I just kept on baking but I’ll let the pictures do the talking:

Happy Australia Day!

Inside-Out Lamingtons

Makes about a dozen lamingtons

These are easier if you make a ‘production line’ of ingredients. One bowl of chocolate, a tray of coconut and a baking pan lined with baking paper, large or small enough to fit on a shelf in your fridge.


  • 1 sponge cake (baked in a square tin, with two tablespoons of cocoa powder added to the sponge mixture)
  • 1/2 cup/ 100g dessiccated coconut, toasted
  • 2 cups/250g icing sugar (this is approximate, I think I ended up using more)
  • 1/2  cup/60g white hot chocolate or white chocolate ‘cocoa powder’
  • 1/2 cup/100ml hot water
  • 2 tbsps melted coconut oil (optional)

Trim the edges of the cake and cut into 4cm cubes.

In a large bowl, whisk the cocoa powder with the icing sugar and hot water till smooth and creamy.

Stir in the coconut oil.

With a fork, dip a cube into the chocolate. (don’t worry if the icing drips, it’s all part of the fun!)

Roll the cube or sprinkle generously (depending on your preference) with toasted coconut.

Refrigerate or simply set aside till hardened.

* If you want to make classic lamingtons, use normal cocoa powder, I used this, don’t toast the coconut and follow the same method above.

I’ll be closing the Haiti post on the 31st January so there’s still a little time to leave your comments/messages  of support 🙂


les Lamingtons à l’envers

Pour une douzaine de lamingtons à peu près


C’est plus facile de faire une chaîne de fabrication des ingrédients avec ces lamingtons: un bol de chocolat, un plateau de noix de coco râpée et grillée et une plaque à four avec du papier sulfurisé qui est assez grande/petite pour faire rentrer dans un rayon dans votre frigo.

  • un gâteau génoise (déjà cuit au four dans un moule carré avec 3 c à c de cacao ajouté à la pâte).
  • 100g de noix de coco, râpée et grillée
  • 250g de sucre en poudre (à peu près, il me semble que j’avais utilisé plus que ça)
  • 60g de chocolat chaud blanc
  • 100ml d’eau chaude
  • 2 c à c d’huile de noix de coco (facultatif)

Taillez le gâteau en forme de cubes de 4cm de côté.

Dans un saladier, fouettez, le sucre, le chocolat chaud et l’eau jusqu’à ce que le mélange devienne lisse et homogène.

Incorporez l’huile de noix de coco.

À l’aide d’une fourchette trompez un cube dans le chocolat. (Ne vous inquiètez pas si vous faites tomber des gouttes du chocolat, c’est plus amusant comme ça!)

Retournez ou saupoudrez généreusement (ça depend de vous)  le cube dans la noix de coco.

Laissez sécher dans le frigo ou sur une grille.

* si vous préférez faire des lamingtons ‘classiques’, vous suivez la même méthode ci-dessus, sans griller la noix de coco puis en utilisant le cacao, au lieu du chocolat chaud blanc.

Je fermerai le post d’Haïti, le 31 janvier donc il vous reste un peu de temps pour laisser vos commentaires/messages de soutien 🙂

9 thoughts on “Inside-Out Lamingtons/les Lamingtons à l’envers

  1. Very clever! I’ve had chocolate sponge lamingtons before, but never with white chocolate. If I ever have a back-to-front party, I know what to serve for dessert!

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