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Kayne Hammington’s Caramilk Lamingtons

Makes 8-12 servings


  • 1 block Cadbury Caramilk Chocolate, chopped
  • 2 tbsp milk
  • ½ cup cream
  • 2 tbsp coconut oil or butter
  • 1 ½ cups icing sugar
  • 2 cups shredded coconut
  • 500 g premade double layer sponge cake
Lamington Ingredients


  1. Place the chocolate, cream, milk and coconut oil/butter in a saucepan. Stir until all the ingredients combine and the chocolate is melted. Stir continuously to avoid burning.
  2. In a separate bowl, add the icing sugar. Create a well in the middle of the icing sugar and pour in the Caramilk mixture. Stir until the mixture has a nice, smooth consistency.
  3. Place one layer of the sponge cake on a chopping board. Using a butter knife, spread the chocolate Caramilk mixture on top in a thick layer.
  4. Place the second layer of the sponge cake on top to make a bit of a sponge sandwich. Put it in the fridge for 15 minutes.
  5. Add half of the shredded coconut to a separate plate.
  6. Remove the sponge from the fridge and cut it into 8-12 squares.
  7. Using a fork (or your hands) cover the outside of each sponge square with the leftover caramilk mixture. TIP: It’s a good idea to leave the bottom uncoated, otherwise it might stick to the plate.
  8. Roll the Caramilk-coated sponges carefully in the coconut. Add more shredded coconut to the plate as you go.

Move the completed sponges to a separate plate and refrigerate for 2 hours.

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Lamington Preparation
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