Lamingtons are a classic Australian dessert made of light sponge cake cubes coated in a rich chocolate glaze and rolled in desiccated coconut. Often filled with jam or cream, these sweet treats are as delicious as they are nostalgic
Why You’ll Love This Recipe
- Simple ingredients, big flavor
- Delightful texture: fluffy cake, smooth chocolate, and crisp coconut
- Great for parties, picnics, or bake sales
- Fun to make and decorate
- Versatile—fill with jam or whipped cream for a twist
- Perfect make-ahead dessert
- Freezer-friendly and travel-friendly
- Iconic Aussie treat with cultural charm
- Ideal for gifting or sharing
- A crowd-pleaser across all ages
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Eggs
- All-purpose flour
- Baking powder
- Milk
- Vanilla extract
- Cocoa powder
- Powdered sugar
- Boiling water
- Desiccated coconut
- Optional: strawberry or raspberry jam, whipped cream for filling
Directions
- Bake the sponge: Cream butter and sugar, beat in eggs, then fold in flour and milk. Pour into a lined pan and bake until golden.
- Cool and cut: Let the cake cool completely (preferably overnight), then cut into small squares.
- Chill: Freeze cake pieces for at least 1 hour to make dipping easier.
- Make the icing: Combine cocoa powder, powdered sugar, butter, and boiling water until smooth.
- Coat: Dip each sponge square in the chocolate glaze, then roll in desiccated coconut. Place on a rack to set.
- Optional filling: Slice squares in half and spread with jam or whipped cream before reassembling.
Servings and timing
- Servings: 12–16 squares
- Prep Time: 20 minutes
- Bake Time: 30–35 minutes
- Total Time: 2–3 hours including cooling and coating
Variations
- Fill with jam and whipped cream for a richer treat
- Use a lemon or white chocolate glaze instead of cocoa
- Add a pinch of chili or cinnamon to the icing for a unique twist
- Make mini lamingtons for bite-sized snacks
- Dip in dark chocolate for a more intense flavor
Storage/reheating
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate for up to 5 days if filled with cream
- Freeze unfilled lamingtons for up to 3 months
- Thaw at room temperature before serving
FAQs
What is a lamington?
A sponge cake square dipped in chocolate icing and rolled in coconut, often filled with jam or cream.
Why freeze the sponge before dipping?
Chilling helps the cake stay firm and prevents it from falling apart in the glaze.
Can I use store-bought sponge cake?
Yes, as long as it’s firm enough to hold up during dipping.
What’s the best coconut to use?
Desiccated coconut works best for a fine, even coating.
Can I make them vegan?
Yes, use plant-based butter, milk, and egg alternatives.
How long do they keep?
Unfilled lamingtons keep well for up to 3 days at room temp, longer if refrigerated.
Do I have to bake the cake the night before?
It’s recommended—the drier texture helps the icing adhere better.
Can I freeze them?
Yes, freeze unfilled lamingtons and thaw before serving.
How do I keep the icing from drying out?
Keep it warm and stir frequently while coating the cake.
Are they messy to make?
A bit—but freezing the sponge and using skewers or forks can make dipping neater.
Conclusion
Lamingtons are a timeless treat that combines tender sponge, rich chocolate glaze, and a coconut crunch. Whether enjoyed plain or filled with jam and cream, they’re a versatile and beloved dessert that’s perfect for sharing, gifting, or simply indulging in a taste of Australia.
PrintLamingtons
Lamingtons are a beloved Australian dessert made from soft sponge cake squares dipped in rich chocolate icing and coated with desiccated coconut.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 16 lamingtons 1x
- Category: Dessert
- Method: Bake
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
- 250 g unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups (300 g) self-raising flour
- ½ cup (120 ml) milk
- 2 cups (200 g) desiccated coconut
- For the chocolate icing:
- ½ cup (50 g) cocoa powder
- 3 cups (360 g) icing sugar, sifted
- ⅓ cup (80 ml) milk
- 2 tbsp unsalted butter, melted
Instructions
- Preheat oven to 180°C (350°F). Grease and line a 20 cm square cake tin.
- Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well. Stir in vanilla.
- Alternately fold in flour and milk until just combined. Pour into prepared tin.
- Bake for 25–30 minutes or until a skewer inserted in the center comes out clean. Cool in tin briefly, then on a wire rack.
- Once cooled, cut cake into 16 squares. Freeze briefly for easier dipping.
- To make icing, combine cocoa, icing sugar, milk, and melted butter until smooth.
- Dip each cake square into the icing, letting excess drip off, then roll in coconut to coat.
- Place on a rack or parchment-lined tray to set for at least 10 minutes before serving.
Notes
- Freezing cake briefly helps with dipping and reduces crumbling.
- Try filling with jam or cream for a twist.
- Store in an airtight container for up to 3 days at room temperature.
Nutrition
- Serving Size: 1 lamington
- Calories: 220
- Sugar: 20 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg