There’s something magical about lamingtons — those soft sponge cake squares coated in a rich chocolate glaze and rolled in coconut. They’re a perfect blend of airy, buttery sponge and deep chocolate flavour with a hint of coconut crunch. Whether served with tea or as part of a dessert spread, lamingtons are a treat that disappears fast.
Originating from Australia, lamingtons have become a worldwide favourite. They’re especially popular for holidays and celebrations, but their simple yet satisfying flavours make them suitable for any day of the week. If you want to take them to the next level, you can even sandwich two lamington halves with jam or whipped cream.
This recipe uses a classic vanilla sponge, chocolate icing made with cocoa and powdered sugar, and a generous coating of desiccated coconut. Once you try them, you’ll see why these little squares of heaven have become a baking staple.
Ingredients:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup caster sugar (superfine sugar)
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
For the chocolate icing:
- 3 cups powdered sugar (icing sugar)
- ½ cup unsweetened cocoa powder
- 3 tbsp unsalted butter, melted
- ½ cup boiling water
For the coating:
- 2 cups desiccated coconut
Method:
Preheat oven to 350°F (175°C). Grease and line an 8×12-inch baking pan.
Whisk flour, baking powder, and salt together. Set aside.
In a seperate bowl cream the butter and sugar or
Using an electric mixer, Beat butter and sugar until pale and fluffy. Add eggs one by one, then mix in vanilla.
Fold in the dry ingredients alternately with milk.
Pour into the pan and bake for 18–20 minutes.
Let the cake cool, then cut into squares.
Prepare icing by mixing powdered sugar, cocoa, butter, and boiling water until smooth.
Dip each cake square into the icing, then roll in coconut. Place on a rack to set.
Enjoy!
Homemade Lamingtons: A Chocolate and Coconut Delight
Equipment
- 1 8×12-inch pan lined with parchment paper
Ingredients
For the sponge cake:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup caster sugar superfine sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
For the chocolate icing:
- 3 cups powdered sugar Icing sugar
- ½ cup unsweetened cocoa powder
- ½ cup boiling water
- 3 tbsp unsalted butter melted
For the coating:
- 2 cups desiccated coconut
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8×12-inch baking pan.
- Prepare the cake batter: Whisk together the flour, baking powder, and salt in a medium bowl.
- In a separate bowl, cream the butter and sugar
- To make it easier: use an electric mixer and mix until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating well after each addition, and mix in the vanilla extract.
- Combine wet and dry ingredients: With the mixer on low, add the dry ingredients in three additions, alternating with the milk (start and end with the flour mixture). Mix just until combined, being careful not to overbeat.
- Bake the sponge: Spread the batter evenly into the prepared pan and bake for 18–20 minutes, or until a skewer comes out clean. Cool in the pan for 20 minutes
- Remove and cool fully on a wire rack.
- Cut and prepare for dipping: Once cooled, cut the sponge into 2-inch squares. Place a wire rack over a tray to catch drips.
- Make the icing: Sift the powdered sugar and cocoa into a bowl. Stir in the melted butter, then add boiling water a little at a time, whisking until smooth and glossy. Keep the icing slightly warm for easy dipping.
- Coat the lamingtons: Using two forks, dip each sponge square into the chocolate icing, letting excess drip off, then roll in desiccated coconut until well coated. Place on the wire rack to set.
- Optional filling: For jam-filled lamingtons, slice each sponge square in half horizontally, spread with raspberry or strawberry jam, then dip and coat as usual.