Submitted by Rozi Pottsy


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Serving: 12
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes


  • 230g butter
  • 1 & 1/4 cups castor sugar
  • 1 teaspoon Vanilla Essence
  • 4 Small eggs
  • 3 Cups SR Flour
  • Pinch salt
  • 1 Cup Milk


  • 1 cup Icing Sugar
  • 4 tablespoons cocoa
  • 2 drops of Vanilla Essence
  • 4 Tablespoons boiling water
  • 1 teaspoon butter
  • coconut for coating (approx. 1 cup)


  • Line the slow cooker with a piece of baking paper with the edges creeping up the sides so you can use that to get the cake out once cooked.
  • Cream Butter & Sugar with electric mixer.
  • Add Vanilla essence.
  • Add eggs 1 at a time and beat well after each egg.
  • Sift flour & salt together.
  • Alternate adding part flour & part milk into the mix and beat well until all added
  • Pour into sc'er and flatten it out so it is even in the bottom.
  • Cook on high for 1:30 with a teatowel under the lid.
  • Once your cake is cooked, let it fully cool on a wire rack. Once cooled, cut the edges off to make it a nice square and cut into 12 equal parts.

Chocolate Icing

  • Sift icing sugar & cocoa into a bowl.
  • Add melted butter and boiling water to the mixture and using a spoon, beat it until it is a 'sloppy' mixture.
  • You may need more boiling water.
  • Taking care, place a piece of cake into the chocolate mix, coating all sides, then into the coconut coating all sides and place on a tray.
  • Continue until all 12 pieces are coated.
  • Note : you may need to add boiling water to the chocolate mixture during this time as crumbs may fall off into it, thickening it up. You need the chocolate mixture to remain sloppy


  • I used a 7 ltr Breville Slow Cooker which was the perfect size.
  • You can fill them with jam and/or cream or leave them as is.
  • I remain home when I use a tea towel under the lid
  • Slow cookers vary in temperature, so please place a skewer in the cake, and when it comes out clean, the cake is cooked

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