Chocolate caramel lamingtons

Chocolate caramel lamingtons




  • 1 pkt sponge cake mix


  • 300 ml Sweetened Condensed Milk
  • 2 tbsp golden syrup
  • 60 g butter


  • 1/3 cup Baking Cocoa
  • 3 cups icing sugar
  • 20 g butter, melted
  • 3/4 cup milk
  • 4 cups desiccated coconut


Preheat oven to 180C. Prepare cake as directed on packet. Spoon evenly into an 18cm x 28cm lamington tin lined with baking paper. Bake approx. 25-30 minutes until cooked. Remove from tin and cool completely.

Combine in pan Sweetened Condensed Milk, golden syrup and butter. Bring to the boil, stirring constantly, then simmer 5 minutes, stirring constantly. Remove from the heat and cool.

Cut cake in half horizontally then sandwich together with caramel and refrigerate until set. Cut cake into squares.

Combine Baking Cocoa, icing sugar, butter and milk. Dip cake into icing then coat with coconut. Allow to set.

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