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Little Cappuccino Lamingtons

  • 100g unsalted butter, at room temperature
  • 140g caster sugar
  • ½  tsp vanilla bean paste
  • 2 eggs
  • 190g self-raising flour
  • 60ml milk
  • 300g icing sugar mixture
  • 2 Tbsp dark cocoa powder
  • 10g unsalted butter, melted
  • 100ml freshly brewed espresso coffee.
  • Choose any of our coffee beans for this recipe, which all work well with excellent results

Coffee Beans

  • 130g desiccated coconut
  • Whipped cream, to serve
  • Chocolate-coated coffee beans, to serve


Step 1

  • Preheat oven to 160-180 deg C fan forced. Grease a 16 x 26cm slice pan and line with baking paper. 
  • Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add 1 egg and 1 tablespoon of the flour. Beat until well combined. Repeat with remaining egg and another 1 tablespoon flour. 
  • Stir in half the remaining flour. Stir in half the milk. Repeat with remaining flour and milk.

Step 2

  • Spoon into the prepared pan.
  • Smooth the surface.
  • Bake for 20-22 minutes or until a skewer inserted in the centre comes out clean. 
  • Cool in pan for 5 minutes.
  • Turn onto a wire rack to cool completely.
  • Cover the cake with a clean tea towel and set aside overnight.

Step 3

  • Sift the icing sugar and cocoa powder into a large bowl.
  • Stir in the butter and hot espresso until smooth.
  • Place the coconut in a shallow bowl.

Step 4

  • Cut into 24 squares.
  • Use 2 forks to dip the lamingtons, 3 at a time, in the chocolate mixture to coat.
  • Shake off excess.
  • Coat in coconut. 
  • Transfer to a wire rack set over a baking tray to set.
  • Repeat with remaining cake, icing and coconut.
  • Set aside until set.
  • Top with a dollop of cream and a coffee bean.
  •  Goes very well with your favourite Hillbilly Coffee.

Coffee Beans