Lamingtons

About This Recipe

Lamingtons are as Australian as the kangaroo, named after Lord Lamington, Governor of Queensland from 1896 to 1901. The legend holds that his cook accidentally dropped a block of sponge cake into melted chocolate and, rather than waste it, rolled it in coconut. The result became one of the most beloved treats in the country. Made for school fundraisers, morning teas, and Australia Day celebrations, lamingtons represent a charming, unpretentious side of Australian baking. The version with a layer of jam and cream sandwiched in the middle is considered the height of lamington luxury.

Ingredients

Serves 16

• 125 gunsalted butter(softened)
• 165 gcaster sugar
• 3 largeeggs
• 1 tspvanilla extract
• 225 gself-raising flour
• 125 mlmilk
• 300 gicing sugar
• 40 gcocoa powder
• 20 gbutter(for icing)
• 125 mlhot water
• 200 gdesiccated coconut

Instructions

1. 1

   Prepare pan

   Preheat oven to 180°C. Grease and line a 20×30cm baking pan.

2. 2

   Make sponge

   Beat butter and sugar until pale and fluffy. Add eggs one at a time, then vanilla. Fold in flour alternately with milk. Pour into pan and bake 25–30 minutes until a skewer comes out clean.

3. 3

   Cool and chill

   Cool completely on a wire rack, then refrigerate for 30 minutes — cold sponge is easier to handle. Cut sponge into 16 squares.

4. 4

   Make chocolate icing

   Whisk icing sugar, cocoa, butter and hot water until smooth and glossy.

5. 5

   Dip and roll

   Using two forks, dip each square into warm chocolate icing, letting excess drip off. Roll in coconut, then place on a wire rack to set for at least 30 minutes.

Variations

• •

  Split each square and fill with raspberry jam and lightly whipped cream for Jam & Cream Lamingtons.

• •

  Use white chocolate icing and toasted coconut for a White Chocolate variation.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Store in an airtight container at room temperature up to 3 days, or refrigerate up to 5 days.

Frequently Asked Questions