Bite-sized sponge cake cubes dipped in chocolate sauce and rolled in desiccated coconut — a miniature take on Australia's national cake.
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.
Serves 12
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.
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.
Trim the edges and cut the sponge into small 3cm cubes.
Whisk powdered sugar, cocoa powder, melted butter and warm milk together into a smooth, pourable icing.
Using a fork, dip each cube fully into the chocolate icing, letting excess drip off, then immediately roll in desiccated coconut until fully coated.
Place on a wire rack to set for at least 30 minutes before serving.
Bake the sponge a day ahead — slightly stale cake holds together far better during dipping than a fresh, delicate one.
Keep the icing warm while dipping; it thickens and becomes hard to coat evenly as it cools.
Roll cubes in coconut immediately after dipping, while the icing is still wet, so the coating sticks properly.
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.
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.
The lamington is widely believed to be named after Lord Lamington, Governor of Queensland from 1896 to 1901, though the exact story of its invention — whether by his cook or as a resourceful way to use stale cake — is not definitively documented and varies by source. It has become such a fixture of Australian identity that National Lamington Day is celebrated every July 21st, and lamington drives remain a common fundraising activity for Australian schools and community groups.
Fresh sponge is too delicate and crumbly to dip and hold its shape — a day-old or briefly frozen sponge is firmer and much easier to coat cleanly.
Yes, a plain store-bought vanilla sponge works fine as a shortcut, as long as it's dense enough to hold together when dipped.
This usually means the icing had cooled and thickened too much before dipping, or the coconut wasn't pressed on while the icing was still wet — work quickly and keep the icing warm.
Per serving (70g / 2.5 oz) · 12 servings total
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