Lamingtons Recipe

Lamingtons are one of those cakes that look a little fancy but are surprisingly simple once you get the process right. These classic Australian treats are made with a soft buttery sponge, dipped in a smooth chocolate coating, and finished with plenty of desiccated coconut. The result is a tender cake with a rich chocolate exterior and a slightly chewy coconut finish. They are lovely with a cup of tea or coffee and make a fun baking project when you want something different from an ordinary sponge cake.

What Are Lamingtons?

Lamingtons are small squares of sponge cake covered in chocolate icing and coconut. They are closely associated with Australian baking and are often served at afternoon teas, school events and community gatherings. Traditional Lamingtons do not need a filling, although strawberry jam and whipped cream can be added when you want a more indulgent version.

Lamingtons Recipe at a Glance

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Ingredients for Lamingtons

For the Butter Sponge

• 125 g unsalted butter, softened
• 220 g caster sugar
• ½ teaspoon vanilla extract
• 3 large eggs, at room temperature
• 260 g plain all-purpose flour
• 3½ teaspoons baking powder
• 125 ml milk

For the Chocolate Coating

• 480 g icing sugar, sifted
• 22 g unsweetened cocoa powder
• 15 g unsalted butter
• 150 ml boiling water

For the Coconut Coating

• 3 to 4 cups desiccated coconut

Optional Jam and Cream Filling

• Strawberry or raspberry jam
• 250 ml whipping cream
• 1 tablespoon sugar

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How to Make Lamingtons

1. Prepare the Sponge Cake

Preheat your oven to 180°C (350°F). If you are using a fan-forced oven, set it to about 160°C (320°F). Grease a 20 x 30 cm baking pan and line it with parchment paper, leaving some paper hanging over the sides so the finished cake can be lifted out easily.

Sift the flour and baking powder together and set them aside. In a large bowl, beat the softened butter, caster sugar and vanilla until pale, creamy and fluffy. This usually takes around two minutes with an electric mixer. Add the eggs one at a time, mixing well after each addition.

Fold in half of the flour mixture, followed by half of the milk. Add the remaining flour and milk and gently mix just until the batter comes together. Avoid overmixing because that can make the sponge heavier.

2. Bake the Cake

Spread the batter evenly in the prepared pan and bake for approximately 25 minutes. The cake is ready when it is lightly golden and a skewer inserted into the centre comes out clean. Let it sit in the pan for about five minutes, then lift it out using the parchment paper and transfer it to a wire rack. Allow the sponge to cool completely.

3. Cut and Chill the Sponge

Once the cake is completely cool, trim the edges if needed and cut it into approximately 15 even squares. Place the pieces on a tray and freeze them for about 1 to 1½ hours. The cake does not need to freeze solid. The goal is simply to make the sponge firm enough to dip without breaking apart.

4. Make the Chocolate Icing

Place the sifted icing sugar and cocoa powder in a heatproof bowl. Add the butter and boiling water, then whisk until the mixture is smooth and glossy. The coating should be thick enough to cling to the cake but loose enough for easy dipping. If it becomes too thick while you work, gently warm it for a few seconds and stir again.

5. Coat the Lamingtons

Spread the desiccated coconut in a wide, shallow dish. Take one chilled cake square and carefully dip it into the chocolate icing, turning it with two forks so every side is covered. Let the excess coating drip away briefly, then transfer the cake to the coconut and roll it around until completely coated.

Place the finished Lamington on a clean tray and repeat with the remaining pieces. This part can get messy, so don’t worry if there is coconut on the counter. It is part of the fun of making Lamingtons at home.

6. Let Them Set

Allow the Lamingtons to sit for about 1 to 2 hours, or until the chocolate coating has settled. Once set, they are ready to serve. The sponge will remain soft inside while the chocolate and coconut create a delicious outer layer.

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How to Add Jam and Cream

For a richer version, whip the cream with sugar until firm peaks form. Carefully slice each Lamington horizontally. Spread a thin layer of jam over the bottom half, then add whipped cream and place the top half back in position. Because of the cream, filled Lamingtons should be kept refrigerated and are best enjoyed within a couple of days.

What You Can Do Better

• Do not coat a freshly baked sponge. A soft sponge can crumble badly when dipped into chocolate. Chilling the cut pieces makes the coating process much easier.
• Use room-temperature eggs and butter. They combine more smoothly and help produce a lighter sponge.
• Do not overmix the batter. Once the flour is incorporated, stop mixing to keep the cake tender.
• Keep the coconut in a wide dish. A shallow bowl gives you enough room to roll each piece without crushing it.
• Watch the icing consistency. If it is too thin, the chocolate layer will be weak. If it is too thick, dipping becomes difficult.
• Cut evenly sized pieces. Similar-sized squares will bake and coat more consistently, giving you a neater batch.
• Use a generous amount of coconut. Freshly coated Lamingtons are much easier to roll when there is plenty of coconut in the dish.

Can You Make Lamingtons Ahead of Time?

Yes. The unfilled Lamingtons can be made a day ahead and stored in an airtight container at room temperature. They are also suitable for freezing. If you are preparing them with cream, keep them refrigerated and serve them fresh.

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How to Store Lamingtons

Plain Lamingtons can be stored in an airtight container for around 3 to 4 days. For longer storage, place them in a freezer-safe container and freeze them for up to 2 to 3 months. Thaw them at room temperature before serving. Lamingtons filled with whipped cream should be refrigerated and eaten within about 2 to 3 days.

Lamingtons Nutrition Information

The following is an approximate nutritional guide for one plain Lamington. Actual values can vary depending on the size of the pieces, the amount of coconut used and how much chocolate coating each cake absorbs.

Tips for Serving Lamingtons

Lamingtons are especially good when served with tea or coffee. For a simple presentation, arrange them on a cake stand and dust the serving plate with a little extra coconut. If you are making them for a party, you can cut the sponge into smaller bites instead of large squares. Jam-and-cream Lamingtons are best served chilled, while plain Lamingtons can be enjoyed at room temperature.

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Frequently Asked Questions

Why does my Lamington cake fall apart when I dip it?

The sponge may be too fresh and soft to handle. Chilling or partially freezing the cut cake pieces firms them up and makes dipping much easier.

Can I use self-raising flour?

Yes. Self-raising flour can be used instead of plain flour and baking powder. If you use self-raising flour, avoid adding extra baking powder unless the flour you have specifically requires it.

Do traditional Lamingtons contain jam and cream?

Classic Lamingtons can be served without any filling. Jam and whipped cream are popular additions and turn the simple cake into a more decadent dessert.

Can I use fresh coconut instead of desiccated coconut?

Desiccated coconut is generally easier to use because it is dry and sticks well to the chocolate coating. Fresh coconut contains more moisture and can change the texture of the finished Lamington.

How long should Lamingtons set before serving?

Give the coated cakes around 1 to 2 hours at room temperature so the chocolate coating can settle. After that, they are ready to serve.