It's the kind of cake that gets me out of a jam when I need something sweet, homemade, without too much complication. I've made Lamingtons or rolled cake enough times to know that it's not fussy and doesn't require special techniques. The base is simple, and the cocoa and coconut bath does all the magic. When I have guests or there's a holiday at the office, this quick version with ordinary ingredients always works.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 20-25 minutes
Baking time: 35-40 minutes
Servings: 18-20 pieces, depending on how you cut it
Difficulty: easy
Recipe type: classic homemade dessert, suitable for events or festive platters
Ingredients
For the base:
5 large eggs (size L)
3/4 cup granulated sugar (165 g)
1 cup all-purpose flour (150 g)
4 tablespoons sunflower oil
1 teaspoon vanilla extract
3 teaspoons pomelo powder (optional, can be omitted or replaced)
a pinch of salt
For the glaze:
1 cup sugar (200 g)
80 ml water
3-4 tablespoons cocoa
4 tablespoons palm oil or butter
For decoration:
100 g shredded coconut
Preparation Method
1. Preheat the oven to 190°C. Prepare a rectangular baking tray of about 32 x 22 cm, lined with parchment paper.
2. Separate the egg whites from the yolks into two bowls.
3. Beat the yolks with half of the sugar using a mixer until frothy, light in color, and increased in volume. Add the oil and mix for another minute.
4. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
5. Add the other half of the sugar to the egg whites and mix until the foam is dense and the sugar is completely dissolved.
6. Combine the yolks with the egg white foam. Use a spatula or wooden spoon and fold gently from the bottom up to keep air in the mixture.
7. Sift the flour over this mixture in two batches. Gently fold in after each addition with the spatula. Add the vanilla extract and, if using, the pomelo powder. Mix gently just until homogeneous.
8. Pour the mixture into the prepared tray and level it. Bake in the preheated oven for 35-40 minutes. The base is done when a toothpick inserted comes out clean.
9. Let the base cool completely before cutting. You can leave it in the tray or transfer it to a wire rack.
10. Cut the cooled base into square or rectangular pieces, as you like.
11. For the glaze, put the sugar, water, and cocoa in a small saucepan over low heat. Stir occasionally and let it boil for about 5 minutes. Turn off the heat, add the oil or butter, mix well, and let it cool slightly.
12. Take a piece of cake and quickly dip it in the warm glaze on all sides. Remove it with a fork and place it directly in the shredded coconut. Roll it in the coconut and place it on a platter.
13. Repeat with all the pieces. If you want, you can let the glaze set before serving.
Why I make this recipe often
I love it because the ingredients are handy and I don’t spend much time in the kitchen for each step. It’s suitable for holiday platters, but it also goes well with coffee or tea when I want something simple. It cuts well, doesn’t crumble, and lasts a few days. The base doesn’t come out dry if not overbaked.
Tips and Variations
Tips
- Don’t let the glaze cool too much, otherwise it will thicken and become harder to work with.
- When rolling the cakes in coconut, do it immediately after taking them out of the glaze while they are still wet.
- For a light base, do not overmix after adding the flour.
Substitutions
- Pomelo powder can be omitted or you can use grated orange peel.
- The oil in the glaze can be replaced with butter if you prefer a richer flavor and texture.
Variations
- If you don’t have shredded coconut, you can use ground nuts.
- For a more colorful decoration, you can use sprinkles or other crunchy toppings.
- You can cut the cakes into smaller or larger shapes, depending on how many pieces you want.
Serving Ideas
- Arrange on a platter, without any additional toppings.
- They are suitable in cake boxes for birthdays or with coffee.
Frequently Asked Questions
1. How do I know when the base is done?
A toothpick inserted in the center of the base should come out clean, without traces of wet batter.
2. Can I use another type of cocoa?
Yes, any unsweetened cocoa works. Quality cocoa gives a more intense glaze.
3. Can they be made in advance?
Yes, they last 3-4 days in the fridge, well covered.
4. Can they be frozen?
The simple base can be frozen. I do not recommend freezing the assembled cakes, as the texture of the glaze and coconut may suffer.
5. What else can I decorate with besides coconut?
Ground nuts, decorative sprinkles, or even chopped almonds.
Nutritional Values
The values are approximate, for one piece (out of 20):
Calories: 160-180 kcal
Carbohydrates: 23 g
Proteins: 2.5 g
Fats: 6 g
Sugar: 14-15 g
These are indicative and can vary depending on the size of the pieces and the accuracy of the ingredients used.
Storage and Reheating
The rolled cakes last in the fridge for 3-4 days, placed in a covered box. The coconut does not soften much if the glaze was allowed to cool slightly before rolling. I do not recommend reheating them; they are best served cold, straight from the fridge or at room temperature. If left uncovered, the base may dry out, so cover them.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 20-25 minutes
Baking time: 35-40 minutes
Servings: 18-20 pieces, depending on how you cut it
Difficulty: easy
Recipe type: classic homemade dessert, suitable for events or festive platters
Ingredients
For the base:
5 large eggs (size L)
3/4 cup granulated sugar (165 g)
1 cup all-purpose flour (150 g)
4 tablespoons sunflower oil
1 teaspoon vanilla extract
3 teaspoons pomelo powder (optional, can be omitted or replaced)
a pinch of salt
For the glaze:
1 cup sugar (200 g)
80 ml water
3-4 tablespoons cocoa
4 tablespoons palm oil or butter
For decoration:
100 g shredded coconut
Preparation Method
1. Preheat the oven to 190°C. Prepare a rectangular baking tray of about 32 x 22 cm, lined with parchment paper.
2. Separate the egg whites from the yolks into two bowls.
3. Beat the yolks with half of the sugar using a mixer until frothy, light in color, and increased in volume. Add the oil and mix for another minute.
4. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
5. Add the other half of the sugar to the egg whites and mix until the foam is dense and the sugar is completely dissolved.
6. Combine the yolks with the egg white foam. Use a spatula or wooden spoon and fold gently from the bottom up to keep air in the mixture.
7. Sift the flour over this mixture in two batches. Gently fold in after each addition with the spatula. Add the vanilla extract and, if using, the pomelo powder. Mix gently just until homogeneous.
8. Pour the mixture into the prepared tray and level it. Bake in the preheated oven for 35-40 minutes. The base is done when a toothpick inserted comes out clean.
9. Let the base cool completely before cutting. You can leave it in the tray or transfer it to a wire rack.
10. Cut the cooled base into square or rectangular pieces, as you like.
11. For the glaze, put the sugar, water, and cocoa in a small saucepan over low heat. Stir occasionally and let it boil for about 5 minutes. Turn off the heat, add the oil or butter, mix well, and let it cool slightly.
12. Take a piece of cake and quickly dip it in the warm glaze on all sides. Remove it with a fork and place it directly in the shredded coconut. Roll it in the coconut and place it on a platter.
13. Repeat with all the pieces. If you want, you can let the glaze set before serving.
Why I make this recipe often
I love it because the ingredients are handy and I don’t spend much time in the kitchen for each step. It’s suitable for holiday platters, but it also goes well with coffee or tea when I want something simple. It cuts well, doesn’t crumble, and lasts a few days. The base doesn’t come out dry if not overbaked.
Tips and Variations
Tips
- Don’t let the glaze cool too much, otherwise it will thicken and become harder to work with.
- When rolling the cakes in coconut, do it immediately after taking them out of the glaze while they are still wet.
- For a light base, do not overmix after adding the flour.
Substitutions
- Pomelo powder can be omitted or you can use grated orange peel.
- The oil in the glaze can be replaced with butter if you prefer a richer flavor and texture.
Variations
- If you don’t have shredded coconut, you can use ground nuts.
- For a more colorful decoration, you can use sprinkles or other crunchy toppings.
- You can cut the cakes into smaller or larger shapes, depending on how many pieces you want.
Serving Ideas
- Arrange on a platter, without any additional toppings.
- They are suitable in cake boxes for birthdays or with coffee.
Frequently Asked Questions
1. How do I know when the base is done?
A toothpick inserted in the center of the base should come out clean, without traces of wet batter.
2. Can I use another type of cocoa?
Yes, any unsweetened cocoa works. Quality cocoa gives a more intense glaze.
3. Can they be made in advance?
Yes, they last 3-4 days in the fridge, well covered.
4. Can they be frozen?
The simple base can be frozen. I do not recommend freezing the assembled cakes, as the texture of the glaze and coconut may suffer.
5. What else can I decorate with besides coconut?
Ground nuts, decorative sprinkles, or even chopped almonds.
Nutritional Values
The values are approximate, for one piece (out of 20):
Calories: 160-180 kcal
Carbohydrates: 23 g
Proteins: 2.5 g
Fats: 6 g
Sugar: 14-15 g
These are indicative and can vary depending on the size of the pieces and the accuracy of the ingredients used.
Storage and Reheating
The rolled cakes last in the fridge for 3-4 days, placed in a covered box. The coconut does not soften much if the glaze was allowed to cool slightly before rolling. I do not recommend reheating them; they are best served cold, straight from the fridge or at room temperature. If left uncovered, the base may dry out, so cover them.