Ystervarkie my nou! Whenever you’re feeling down, in need of a sweet treat or perhaps a trip down memory lane then grab yourself an Ystervarkie aka Lamington aka Iron Pig and a cup of tea. I promise you life will instantaneously be oh-so-much brighter and sweeter… Give the Ystervarkie recipe video a watch to see what deliciousness you’ll be making.
Ystervarkies: The Little Chocolate-Coconut Bites You NEED in Your Life!
Okay, my fellow food lovers, if you haven’t had ystervarkies yet, you are seriously missing out! These little chocolate-and-coconut-covered cake bites are pure magic. South Africans have been whipping them up for generations, and once you take a bite, you’ll understand why they’re a forever favorite. They’re soft, sweet, chocolatey, coconutty, and basically everything you need in a good snack.
What’s the Deal with Ystervarkies?
First off, let’s talk about the name. “Ystervarkie” literally means “little porcupine” in Afrikaans, which is just the cutest way to describe how these treats look after getting rolled in coconut. If you’ve ever had an Australian lamington, this is its fun South African cousin—same concept, but somehow ystervarkies just hit different.
The Best Ways to Enjoy Ystervarkies
- With a hot cup of coffee – The soft sponge + the warm coffee = a match made in snack heaven.
- As a dessert after a big meal – Because no one ever said no to extra chocolate.
- At a picnic or braai – Trust me, show up with a plate of these and you’ll be the star of the event.
- Sneaking one straight from the fridge at midnight – Not saying I do this, but… I do this.
Want to Switch Things Up?
While the classic chocolate-and-coconut combo is unbeatable, some people like to put their own spin on ystervarkies. You can:
- Add a splash of coffee or orange zest to the chocolate sauce for a little extra oomph.
- Swap out the coconut for chopped nuts or sprinkles if you’re feeling fancy.
- Sandwich two pieces together with jam or caramel for an extra indulgent bite.
A Sweet Slice of South African Nostalgia
There’s something about ystervarkies that just feels like home. Maybe it’s because they remind us of childhood tea parties, school bake sales, or sneaky bites from the kitchen while your mom isn’t looking. Whatever the reason, they’ve been around for decades, and they’re not going anywhere anytime soon.
So, if you haven’t tried them yet—what are you waiting for? Make a batch, grab a big bite, and thank me later. And as always…
K love you byyye!
The Process: A Little Messy, A Lot Delicious
Making ystervarkies is an experience in itself. You start with a soft, fluffy sponge cake that gets cut into cute little squares. But wait—it gets better. Those squares take a luxurious dip in a rich, velvety chocolate sauce before getting rolled in coconut. The result? A bite-sized piece of heaven with just the right amount of sweetness, crunch, and that “I-need-another-one-immediately” factor.
Now, let me be real for a second—yes, it gets a little messy. Your fingers WILL be covered in chocolate, and your kitchen might look like a coconut bomb exploded. But is it worth it? 100% yes!
Ystervarkies | Lamingtons
Ingredients
Vanilla Sponge
- 4 large eggs
- 200 grams castor sugar
- 1 tsp vanilla essence
- 200 grams cake flour sifted
- 1 tsp baking powder
- ¼ tsp fine salt
- 100 grams butter melted
Coating
- 50 grams butter melted
- 180 ml milk
- 50 grams cocoa powder sifted
- 150 grams powdered sugar sifted
- ¼ tsp fine salt
- 250 grams unsweetened desiccated coconut or more
Instructions
Vanilla Sponge
- Preheat the oven to 170℃ / 340℉. Line a 23cmx23cm / 9inchx9inch baking tin with cooking spray and baking paper. Set aside.
- Whisk the eggs, sugar and vanilla essence together until pale in colour and bubbly.
- Sift in half of the flour and gently fold in until fully combined. Sift in the remaining flour with baking powder and salt. Again, fold in until fully combined.
- Add the melted butter and continue folding until combined.
- Pour into your baking tin and bake for 25-30 minutes or until a toothpick/skewer comes out clean. Set aside and allow to reach room temperature. Once cooled, trim the edges and surface (if the sponge is rounded on top) and cut into equally sized squares. Aim for 4 squares per side, yielding 16 squares in total.
Coating
- To a medium bowl, add the butter and pop in the microwave for 30 seconds or until melted. Add the milk and whisk lightly. Add the cocoa powder and whisk until combined. Add the powdered sugar and salt and whisk until fully combined.
- Dip the squares in the cocoa mixture, one at a time, using two forks to swirl the sponge around. Allow the liquid to soak into the sponge but not too much. Add half of the desiccated coconut to a medium bowl/plate, allow any excess coating to drip off the sponge and working gently, coat with the coconut using your finger tips. Top up the coconut as needed. Note: don't expect this process to be a tidy one, it gets messy but that all part of the fun.
- Place on a cooling rack to set and harden slightly. This is optional, so if you can't wait, go right ahead start devouring!
Video