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Similar to Hough Bakery Coconut Bars

From: KM
To: phaedrus
Subject: Hough Bakery recipe
Date: Thursday, October 03, 2002 10:39 AM

Here is one I found.  I am still looking for a fake peanut butter made 
with potato chips and coffee granules.  Help?

Lamingtons *


1 cup butter, softened 
1 cup superfine sugar 
4 whole eggs, beaten 
2 cups self-rising flour
MILK (See below)
2 cups confectioners' sugar 
2 tablespoons cocoa 
1 tablespoon boiling water 
1 teaspoon vanilla 
11/2 cups finely shredded coconut (see cook's notes)

Servings: Makes 12 servings 

Cook's notes: The original Australian recipe calls for 
desiccated coconut, a dried and shredded form usually 
sold unsweetened; may be found in health food stores or 
Asian specialty food markets. Lamingtons are cubes of 
sponge cake covered with a chocolate glaze and shredded 
coconut. Clevelanders may recognize these as the "coconut 
bars" sold for many years at the in-store bakeries of most 
large grocery chains, at Hough Bakery and other shops. The 
cake itself was named after Baron Lamington, the governor 
of Queensland between 1895 and 1901. 

Preliminaries: Heat oven to 350 degrees. Grease a 
13-by-9-by-2-inch baking pan and dust it lightly with flour. 

Make the batter: Cream the butter and sugar together. 
Gradually add eggs and mix well. Add 1/3 cup of flour 
at a time, stirring gently and thoroughly after each 
addition. Place batter in prepared pan and bake for 
1 hour and 15 minutes, decreasing temperature to 325 
degrees after 30 minutes. Remove from oven and let cool. 
Place in freezer after cool for about one hour. This 
makes cutting cake into cubes easier and reduces crumbs. 

Make the icing: While cakes briefly freeze, sift the 
confectioner's sugar into a bowl. In another bowl, combine 
boiling water and vanilla with cocoa, mix well and stir 
into confectioner's sugar. Beat well until smooth. 

Assembly: Cut cooled cake into 24 squares and ice on all 
sides. This is best done using a pair of tongs. Dip the cake 
into the icing mixture, then roll iced cake in the coconut 
and coat well. Allow to dry on a wire rack. 

Presentation: Cover loosely and refrigerate. Serve within 24 
hours; remove from refrigerator about an hour before serving 
for best flavor. 

Approximate nutritional analysis per serving: calories, 407; 
fat, 21 grams; calories from fat, 47 percent; carbohydrates, 
50 grams; protein, 5 grams; fiber, 1 gram; cholesterol, 
115 milligrams; sodium, 455 milligrams. 


* Note what is said in the "cook's notes" in this recipe. KM does not claim that this is Hough Bakery's coconut bars recipe. KM says that, in their opinion, these Australian "lamingtons" taste like the coconut bars that Hough's and other Cleveland bakeries used to make.

From: Joanne
Subject: Your recipe for Hough Bakery Coconut Bars doesn't work!
Date: Saturday, October 31, 2015 5:47 PM


I have been looking for the recipe for the Hough Bakery Coconut Bars . I was excited to see that 
you had a recipe that was labeled "Similar." 

I pulled all the ingredients together and happily started to prepare, what I had hoped would be, 
some delicious Coconut bars. 

After starting the recipe for the icing, I realized there was a big boo-boo in your recipe. There is no 
way you can incorporate 2 cups of confectioner's sugar + 2 Tablespoons of cocoa into 1 tablespoon 
of boiling water and 1 teaspoon of vanilla. There simply isn't enough liquid to mix with that amount 
of dry ingredients. 

Here is your recipe: 
1 cup butter, softened 
1 cup superfine sugar 
4 whole eggs, beaten 
2 cups self-rising flour 
2 cups confectioners' sugar 
2 tablespoons cocoa 
1 tablespoon boiling water 
1 teaspoon vanilla 
11/2 cups finely shredded coconut (see cook's notes) 

Please check your resource for this recipe. Better yet, try it yourself, and you will see what I mean. 
Please let me know what you find out after you check your recipe resource. I really would like to 
make the coconut bars. 

Thank you, 

Hello Joanne,

Well, as you can see from that post of 10-16-02, that recipe was sent to me 13 years ago in an email from someone known as “KM.” It’s a recipe for an Australian sweet known as “lamingtons,” and it was KM who claimed they were similar to Hough Bakery Coconut Bars. I have never had either Hough Bakery’s Coconut Bars or Australian lamingtons, so I could not say if the two are similar. There is still no actual recipe available for Hough’s coconut bars.

I’m afraid there’s no way for me to check with KM on this recipe. I don’t have an email address from 13 years ago. The computer that I was using at that time died unexpectedly, and I did not have the emails backed up.

However, “lamingtons” are quite popular, and there are multiple recipes for them on the web. Even Martha Stewart has one. If you look at those other recipes and compare, you’ll see that the icing ingredient that was left off by KM was milk. I could not find KM’s exact recipe anywhere else, but there are two other lamingtons recipes here:

Jamie Oliver

All Recipes

If you want to use KM’s recipe, then perhaps you can estimate the amount of milk by looking at those other recipes. If that doesn’t appeal to you, then try one of the other lamingtons recipes to be found on the web.


Hi Phaed,

Thank you for your response.  I am originally from Cleveland and clearly remember walking to Hough Bakery w
ith my girlfriends (allowance in hand), and purchasing the delicious Coconut Bars.  They were quite a treat!

I had a 40 year old recipe for the icing/coconut topping but was unable to find it.  So, I googled for the 
recipe and came across your site.  When your icing didn't  work out, I looked for my recipe again.  
Fortunately, I found it.  I am attaching the recipe for you to do as you see fit. The key to the recipe was 
to make the icing thin enough to be absorbed by the cake, but thick enough to hold the coconut.  No milk is 
needed in the recipe I am sending you.

I just made a couple of batches, put on my elastic-waist pants, and am about to sit down and enjoy the fruits 
of my labor.  The luscious little coconut bars will be accompanied by a cup of tea and many fond memories.

Thank you for your help and commitment to finding long lost, and loved, recipes.


P.S. Just inhaled 2 - they are delicious!

Coconut Bars
(Hough Bakery)

Pillsbury Moist Supreme Cake Mix, Premium, Classic White

3/4 cup Hershey’s cocoa (I prefer Dark Chocolate)
1 1/2 cups sugar
3 cups water

12 ounces Desiccated coconut (unsweetened, dried, and finely shredded. May be purchased at health food stores)

Pre-heat oven to 350 degrees

Prepare box mix as instructed using an additional 2 tablespoons of oil, and 2 tablespoons less of water.  
Add a generous teaspoon of vanilla, and 1 more egg.*

Coat bottom of a 13 X 9 inch pan with non-stick spray.  Line bottom with pan with parchment paper and 
spray parchment paper with non-stick spray.  
Pour batter into pan and bake for 30-35 minutes.  When toothpick inserted in center comes out clean, 
cake is done.

Cook cake for 20 minutes.  Invert onto flat, rectangle cookie sheet that will fit in your freezer. 
Remove parchment from cake, cover, and place in freezer for several hours or overnight.

When ready to ice the cake, remove from freezer.**  With a sharp knife, cut off brown edges on all 
four sides.  Cut cake into even pieces (about 2 X 1 inch).  Set aside.

In a large glass bowl, thoroughly  mix cocoa, sugar and water.  Place bowl in microwave and cook until 
it comes to a boil.  Remove bowl from microwave and carefully whisk.  Continue to cook in microwave
for an additional 15-20 minutes.  Stirring occasionally.  Mixture should become dark and syrupy.***  
Taste about half way through cooking time and add a little more sugar, or a little more cocoa to 
suit your taste.  Cool icing before continuing.

Using tongs, coat each piece of cake with chocolate, then carefully
coat with coconut.  Be very careful not to break the cake in the process.  Place each dipped and coated 
piece of cake on a cooling rack that has been placed over a cookie sheet.

Place cake in the refrigerator to set.

To store Coconut Bars, wrap all sides in plastic wrap.  The coconut is dry and will become hard if you 
don’t cover it properly.  Store in the refrigerator.  Take out and bring to room temperature before serving.

These freeze very nicely.  Be sure to line bottom and sides of air tight container with plastic wrap.  
Leave plastic wrap long enough on the ends to cover the tops of the Coconut Bars.  

* I always prepare boxed mixes this way.  I find they taste more home-made this way.

** Freezing the cake will make it easier to make sharp, clean cute with fewer crumbs.

*** The idea is to make the icing thin enough to be absorbed by the cake, yet thick enough to hold the coconut.

Plum Dumplings

----- Original Message -----
From: "diane" 
To: phaedrus
Sent: Thursday, October 03, 2002 2:34 PM
Subject: Plum Dumplings

> Hi, I have another request,
> My husbands grandmother made Plum Dumplings.
> Can you help, the recipe had a plum in the center with the pit 
> still in it, and around the plum was a dough with crumbs on the 
> out side.

Hi Diane,

Several recipes below. The Italian recipes say leave the pit in, but the Hungarian and Swedish recipes say take the pits out. The Hungarians may have something there...


Mom's  Plum  Dumplings

 Ingredients :
 5 medium potatoes
 1 tsp. salt
 1 egg, beaten
 4 c. unsifted flour
 Milk, as needed
 1 1/2 c. sugar
 3 1/2 sticks butter or margarine
 1 box bread crumbs
 12 medium Italian plums, ripe

 Preparation :
   Cook and mash potatoes, add butter and milk.  Add potatoes
   warm to unsifted flour.  Put flour on board.  Work potatoes 
   and flour in palm of hand until well blended.  Roll dough 
   until 1/2 inch thick on board.  Cut dough into 4 inch squares.  
   Put Italian plum in center. Fold corners into middle and roll 
   into palm of hand until round. Boil in salted boiling water 
   for 10 minutes.  Remove with spoon. In frying pan combine 
   melted sticks of butter, sugar, and bread crumbs. Roll 
   dumplings into breading in frying pan on stove until coated
   and brown.
 Plum  Dumplings

 Ingredients :
 2 c. flour
 3 lg. potatoes, boiled & mashed
 1 tsp. salt
 2 tsp. butter
 Plain bread crumbs
 Italian plums

 Preparation :
   A very good recipe from my mother-in-law Paula.  Mix all
 ingredients together.  Roll the dough out to about 1/4 inch 
 thick. Cut into 4 inch squares.  Place a plum in the middle 
 - roll the dough around the plum.  Cook in boiling water for 
 15 minutes.  Brown bread crumbs and butter (1/2 lb.) in pan.  
 Add 1/4 cup sugar.  When dumplings are cooked.  Roll the 
 dumplings in the crumbs.  Really are delicious.
Authentic Hungarian Plum Dumplings
(Szilvas gomboc)

2 1/2 dz. Free Stone Italian plums, washed, split, pit removed
4 or 5 medium sized Potatoes
1 egg beaten
4 cups of flour (unsifted)
1 tsp. salt
Buttered bread crumbs

Peel potatoes and cook in salted water till soft. Drain and peel.
Mash potatoes and add warm to sifted flour and salt on a kneading surface.
Make a well and add egg and knead gently till all is blended.
On a clean floured surface, roll dough out to 1/2 inch thick.
Cut dough into 4 inch squares and put a plum into center of each square.
Place 1/2 tsp. sugar and a sprinkle of cinnamon in the hole of the plum.
Fold corners to the middle and roll the dumpling in your hands till round.
Cook a few dumplings at a time in salted water for about 10 minutes.
Remove with a slotted spoon.
Place in a pan in which bread crumbs have been toasted in butter (one cup
crumbs to 1/4 cup butter) and mixed with 1/2 cup of sugar and 2 tsp. cinnamon.
Keep warm.
When all the dumplings have been cooked and are in the pan, gently spoon the 
bread crumbs, butter, sugar and cinnamon mix over all.

Serve warm with bread crumb topping and a dollop of Sour Cream if desired.
Knegli (plum Dumplings)

15 Plums
1 1/2 c Mashed potatoes (freshly cooked)
1/2 ts Salt
2 Eggs; beaten
1/4 c Farina
1 1/2 c Flour
7 1/2 ts Sugar

Add salt and eggs to mashed potatoes and combine farina and 
flour. Mix and knead. Roll out dough and cut into 15 squares; 
wash, pit and dry plums. Place 1/2 teaspoonful of sugar in 
center of each plum. Place plum in center of each square and 
fold dough around plum so that it is completely covered.
Drop into boiling, salted water and cook for 20 minutes. 
Drain and serve topped with buttered bread crumbs.
Plum Dumplings - Blommeboller
3 pounds potatoes
5 cups flour
4 tablespoons sugar
2 eggs -- beaten
1 pinch salt
4 tablespoons melted butter
2 pounds plums
Sugar cubes
3/4 cup bread crumbs
3 tablespoons melted butter

Cook and peel the potatoes. Mash in a large bowl. Add the 
flour, sugar, eggs, salt and melted butter and mix well 
to make a dough. Roll out quite thin and cut into rounds 
the diameter of a teacup.

Remove pits from the plums and fill each cavity with a sugar 
cube. Place 1 filled plum in each round of dough and pinch 
edges together.

Cook in lightly salted boiling water about 10 minutes. While 
the dumplings are cooking, mix the bread crumbs with the 
melted butter. When dumplings are cooked, drain and roll in 
bread-crumb mixture and then in sugar and cinnamon.

These are a delicious accompaniment to either roast beef or 
roast pork.

Pillow Cookies

----- Original Message ----- 
From: MC
To: phaedrus
Sent: Thursday, October 03, 2002 10:18 AM
Subject: pillow cookies

> Do you have a recipe for pillow cookies

Hello MC,

Indeed I do. See below.


Pillow  Cookies

 Ingredients : 
 2 1/4 c. flour
 1/2 tsp. salt
 1 c. butter
 3/4 c. sugar
 1 egg
 2 tsp. vanilla
 8 Hershey bars

 Preparation : 
    Cream butter and sugar, add egg and vanilla.  Beat well.  Blend
 in dry ingredients.  Using saw-tooth plate, press dough through a
 cookie press onto an ungreased cookie sheet.  Break Hershey bars
 down to small squares and place lengthwise on the strips of dough. 
 Press another strip of dough over candy covering completely.  Bake
 at 375 degrees for 10 minutes.  Cut into separate cookies between
 chocolate squares after baking.  (Sprinkle with colored sugar before
 baking during the holidays.) 
 Chocolate Pillow Cookies

Ingredients : 
2 1/4 c. flour
1/2 tsp. salt
1 c. butter
3/4 c. sugar
1 egg
2 tsp. vanilla
8 Hershey bars

Preparation : 
Cream butter and sugar, add egg and vanilla. Beat well. Blend in dry ingredients.
 Using saw-tooth plate, press dough through a cookie press onto an ungreased cookie
 sheet. Break Hershey bars down to small squares and place engthwise on the strips 
 of dough. 
Press another strip of dough over candy covering completely. If desired sprinkle 
with finely chopped walnuts, colored sugar or flaked coconut. Bake at 375 degrees 
for 12 to 15 minutes. Bake at 375 degrees for 10 minutes. Cut into separate cookies
 between chocolate squares after baking. 

Oatmeal Quickies

  ----- Original Message ----- 
  From: Kathy
  To: phaedrus
  Sent: Wednesday, October 02, 2002 2:08 PM
  Subject: Oatmeal Quickies

  Back in the 1950's my mother used to make a small oatmeal cookie.  
  I remember that it had just a few ingredients, we would mix it with 
  our hands -then roll it into 1" balls and dip a fork in water and 
  make a criss-cross design in it.  I believe she got the recipie
  from a box of HO Oats.  The only ingredients I can remember are:  
  oats, sugar, vanilla.

  I would just be thrilled if you could come up with this recipie 
  for me.  Thanks for trying.


Hi Kathy,

Below are all of the recipes that I could find with that name. Check 'em out.


  Oatmeal Quickies 


  2 cup sugar 
  1/4 cup butter 
  3 tablespoon cocoa 
  1 pinch of salt 
  1/2 cup milk 
  1 cup chunk style peanut butter 
  3 cup oatmeal 

  Bring the sugar, butter, cocoa, salt and milk to a rolling boil, 
  about 2 minutes, according to desired hardness that can not be 
  stirred down. Add peanut butter and oatmeal. Mix well and drop by 
  teaspoonful on buttered pans. Let cool. 

  Yield: 1 servings 
  Oatmeal  Quickies

   Ingredients : 
   2 c. sugar
   1 cube margarine
   1/2 c. milk
   1/2 c. cocoa
   1 tsp. vanilla
   3 c. oatmeal
   Nuts, optional
   Raisins, optional

   Preparation : 
      Mix in pan sugar, margarine, milk, cocoa and vanilla.  
  Boil 2 1/2 minutes.  Add oatmeal, nuts and raisins.  
  Spoon out on waxed paper or foil.
   Oatmeal  Quickies

   Ingredients : 
   4 c. quick-cooking oatmeal
   1/2 c. white sugar
   1 c. brown sugar
   1 c. melted margarine

   Preparation : 
      Mix ingredients and press into greased cookie sheet with sides. 
   Bake about 12 minutes at 350 degrees.  After cooling, frost with 1
   cup chunky peanut butter and 1 package chocolate chips.  These
   freeze very well.
   Peanut  Butter  Oatmeal  Quickies

   Ingredients : 
   2 c. sugar
   1/2 c. margarine
   1/2 c. canned milk

   Preparation : 
      Boil together 1 minute.  Remove from heat.  Add: 1/2 c. peanut
   butter 3 c. uncooked oatmeal   Spread in pan or drop by tablespoon
   on waxed paper. 

Oatmeal Muffins

  ----- Original Message ----- 
  From: PP
  Sent: Thursday, October 03, 2002 3:52 PM
  Subject: (no subject)

  I have been searching for a muffin receipe that uses left over 
  cold oatmeal- all I have found so far have all used raw oatmeal 

Hello PP,

Check out the one below.


  Oatmeal  Muffins

   Ingredients : 
   1 c. cold cooked oatmeal
   1 1/2 c. flour
   4 tsp. baking powder
   2 tbsp. sugar
   1/2 c. raisins
   1/2 tsp. salt
   3/4 c. milk
   1 egg
   2 tbsp. butter, melted

   Preparation : 
      Add 1/2 of the milk to oatmeal and mix until smooth.  Sift flour,
   baking powder, salt and sugar together.  Beat the egg slightly; add
   rest of milk, cereal and butter.  Mix all together and stir until
   just moistened.  Do not overbeat.  Bake in greased muffin pans at
   400 degrees for 25 minutes. 


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus