Description

Lamingtons are a classic Australian dessert featuring soft sponge cake coated in chocolate icing and rolled in coconut. Whether you love the traditional version or want to try a jam-filled twist, this easy homemade Lamingtons recipe delivers the perfect balance of flavors and textures. Great for afternoon tea, bake sales, or a sweet treat any time!

Ingredients

Scale

For the Sponge Cake:

1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
2 ½ cups (310g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup (180ml) whole milk

For the Chocolate Icing:

3 cups (360g) powdered sugar
½ cup (50g) unsweetened cocoa powder
⅔ cup (160ml) boiling water
2 tbsp unsalted butter, melted
1 tsp vanilla extract

For the Coating:

3 cups (250g) desiccated coconut

Optional Filling:

½ cup strawberry or raspberry jam
½ cup whipped cream

Instructions

Bake the Sponge Cake: Preheat oven to 350°F (175°C). Grease and line an 8×12-inch baking pan with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
Sift together flour, baking powder, and salt. Add dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
Pour batter into the prepared pan and spread evenly. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
Let the cake cool completely, then cut it into 2-inch squares. Freeze for at least 1 hour (this prevents crumbling during dipping).
Prepare the Chocolate Icing: In a bowl, whisk powdered sugar and cocoa powder. Add boiling water, melted butter, and vanilla. Stir until smooth.
Coat the Lamingtons: Place coconut in a shallow dish. Using two forks, dip each cake square into the chocolate icing, allowing excess to drip off. Roll in coconut until fully coated.
Set and Serve: Place coated Lamingtons on a wire rack to set for at least 1 hour. If using jam and cream, slice the Lamingtons in half horizontally, spread jam and cream inside, then sandwich back together before serving.

Notes

Freezing the sponge cake before dipping prevents it from falling apart.
Use desiccated coconut for a finer texture or shredded coconut for more crunch.
Store in an airtight container at room temperature for 3–4 days or refrigerate if filled with cream.

Nutrition

Calories: 370
Sugar: 35g
Sodium: 100mg
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg