My friend Rosemary Kitay came over and we made these Lammingtons together. Lammintons are little rectangles of  moist delicious white cake, dipped into a chocolate coating..more like a liquidy sauce.. and then rolled in coconut. We worked quickly when it came to dipping the cake into the chocolate which was really fun! A bit messy on our hands but well worth the effort!

Rosemary brought this recipe over from a community cookbook she has called The International Goodwill Cookery book from South Africa. Rosemary and her family moved to Edmonton from South Africa 25 years ago and I have been enjoying her recipes from her South African home ever since!

Here is the recipe



Preheat oven to 300F

Cake Ingredients

125g butter, softened *** 1/2 cup of butter if you do not have a scale ***to make this non-dairy use a vegan margarine (Becel has one)

3/4 cup sugar

2 eggs

1/2 tsp baking soda

1/2 cup milk ***to make non dairy use soy milk or almond milk

1 1/2 cups flour

1 tsp cream of tartar

pinch of salt


Chocolate Coating

1 1/4 cups boiling water

5 tbsp butter

1 3/4 cups icing sugar

1 1/2 tsp vanilla

2 1/2 tbsp cocoa


Coconut for coating the cake pieces



Grease a 9×9 square pan

  1. Cream the butter and sugar together until well combined
  2. Add the eggs, mix well
  3. Dissolve the baking soda in the milk, stir, then add to the mixture
  4. Combine the flour, cream of tartar and salt together. Add this to the batter, then mix until combined and batter is smooth.
  5. Pour the batter into the prepared pan ***Tip from the recipe is to hollow the centre of the batter a bit to ensure the cake bakes with a level top. Use the back of a spoon to do this.
  6. Bake for approximately 20 – 25 minutes. Cool on a wire rack
  7. While the cake is cooling,  mix the chocolate coating ingredients together in a saucepan. Bring to a boil. Put some of the coating into a bowl that is the right size for dipping your cake pieces into. Just the edges are dipped so the dish has to be deep enough for that .We used a soup bowl.
  8. Get the coconut ready by putting it onto a plate or pie pan for rolling the cake in. ***only use a small bit of the coating at a time, reserving the rest …in case it gets crumbs in it! Once you have used the small amount, add more to your bowl. If it is full of crumbs, just try to take them out or discard and put more of the chocolate coating in the dish
  9. Once the cake is cooled, cut into rectangle pieces or square pieces, whichever you prefer. We cut ours into rectangles. ***Each piece should be the same size
  10. Remove the cut pieces from the pan and place on a parchment lined cookie sheet so that the pieces  are easily assessable once you start
  11. Quickly dip each side of the cake into the chocolate coating. Just dip the edges in. Then coat in the coconut. ***Be careful because the chocolate coating should be quite warm when you are dipping the cake into it. This allows it to absorb into the cake
  12. Put the pieces back onto the parchment lined cookie sheet to cool completely