Lamington Bites

About This Recipe

The lamington is widely considered Australia's national cake: squares of plain sponge cake dipped in a thin chocolate icing and rolled in desiccated coconut, said to be named after Lord Lamington, a governor of Queensland in the late 1890s, though the exact origin story is debated. This bite-sized version cuts a simple vanilla sponge into small cubes rather than the traditional large squares, making them easier to serve at a gathering and giving a better icing-to-cake ratio in every bite. The technique that separates good lamingtons from dry, crumbly ones is using a slightly stale sponge (a day old, or briefly frozen) that holds together when dipped, plus a chocolate icing thin enough to coat evenly without becoming a thick, hard shell. Each cube is dipped fully in the warm chocolate mixture, then rolled immediately in coconut while still wet so it adheres in an even, fluffy coating. They're a fixture of Australian school fetes, CWA (Country Women's Association) cake stalls and National Lamington Day celebrations every July — proof that a genuinely simple combination of sponge, chocolate and coconut earned permanent status in the national food identity.

Ingredients

Serves 12

• 1.5 cupsall-purpose flour
• 1.5 tspbaking powder
• 0.25 tspfine sea salt
• 0.5 cupbutter(softened)
• 0.75 cupsugar
• 3eggs
• 1 tspvanilla extract
• 0.5 cupmilk
• 3 cupspowdered sugar(for icing)
• 0.33 cupcocoa powder
• 3 tbspbutter(melted, for icing)
• 0.5 cupmilk(for icing, warmed)
• 2 cupsdesiccated coconut

Instructions

1. 1

   Bake the sponge

   Cream butter and sugar until fluffy, beat in eggs one at a time and vanilla, then fold in flour, baking powder and salt alternately with milk. Bake in a lined square tin at 180°C (350°F) for 22-25 minutes until a skewer comes out clean.

2. 2

   Rest the sponge

   Cool completely, then wrap and refrigerate or freeze briefly (30 minutes) — a firmer sponge cuts cleaner and holds together better during dipping.

   A day-old sponge works even better than fresh, which is why lamingtons are traditionally made ahead.

3. 3

   Cut into cubes

   Trim the edges and cut the sponge into small 3cm cubes.

4. 4

   Make the chocolate icing

   Whisk powdered sugar, cocoa powder, melted butter and warm milk together into a smooth, pourable icing.

5. 5

   Dip and coat

   Using a fork, dip each cube fully into the chocolate icing, letting excess drip off, then immediately roll in desiccated coconut until fully coated.

6. 6

   Set and serve

   Place on a wire rack to set for at least 30 minutes before serving.

Variations

• •

  Fill cubes with a layer of raspberry jam and whipped cream, sandwich-style, for a fancier version.

• •

  Use shredded rather than desiccated coconut for a chewier, more textured coating.

• •

  Add a teaspoon of instant coffee to the icing for a mocha version.

Storage

Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week; bring to room temperature before serving for the best texture.

Frequently Asked Questions