Lamingtons
Australian sponge cakes dipped in chocolate and rolled in coconut.
About This Recipe
The lamington is one of Australia's most beloved baked goods — squares of soft vanilla sponge cake dipped in a dark chocolate icing and rolled in desiccated coconut. Often split and filled with cream and jam for special occasions, they are a staple of school fundraisers, Australia Day celebrations, and afternoon tea.
Ingredients
Serves 16
- 225 gplain flour
- 2 tspbaking powder
- 225 gcaster sugar
- 225 gbutter, softened
- 4 pcseggs
- 2 tspvanilla extract
- 4 tbspmilk
- 300 gicing sugar, sifted
- 60 gcocoa powder
- 100 mlboiling water
- 30 gbutter, melted (for icing)
- 200 gdesiccated coconut
Instructions
- 1
Make the sponge
Beat butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla. Fold in sifted flour and baking powder alternately with milk. Pour into a lined 23 cm square tin. Bake at 180°C for 25–30 minutes until a skewer comes out clean. Cool completely.
- 2
Cut sponge into squares
Once completely cooled (ideally refrigerated overnight for firmer handling), cut sponge into 16 equal squares. Place coconut in a wide shallow bowl.
- 3
Make chocolate icing
Sift icing sugar and cocoa into a bowl. Whisk in boiling water and melted butter until smooth and pourable. The icing should coat the back of a spoon.
- 4
Dip and roll
Using two forks, dip each sponge square into the chocolate icing, letting the excess drip off, then immediately roll in coconut to coat all sides. Place on a wire rack.
- 5
Set and serve
Allow lamingtons to set for 30 minutes at room temperature. For a special treat, slice in half and fill with whipped cream and raspberry jam.
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Pro Tips
- →
Day-old or refrigerated sponge is much easier to handle and dip.
- →
Work quickly when dipping — the icing sets fast.
- →
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
- →
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
Variations
- •
Fill with fresh cream and strawberry jam for a cream lamington.
- •
Use white chocolate icing for a non-traditional twist.
- •
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.
History & Origin
Lamingtons is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Frequently Asked Questions
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Why didn't mine turn out as expected?
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Nutrition Facts
Per serving (70g / 2.5 oz) · 16 servings total
Time Summary
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