There is something truly magical about the classic Australian treat, and once you dig into this Lamingtons Recipe, you’ll understand why it’s a beloved dessert across the globe. These soft sponge cakes dipped in rich chocolate icing and rolled in coconut create the perfect combination of textures and flavors. Each bite brings out the buttery sweetness of the sponge, the smooth intensity of cocoa, and the delightful chewiness of desiccated coconut. Whether it’s for a casual afternoon tea or a special occasion, this Lamingtons Recipe guarantees smiles and satisfied taste buds.
Ingredients You’ll Need
The beauty of this Lamingtons Recipe lies in its simple, straightforward ingredients, each one carefully chosen to build the perfect flavor and texture in your cakes. From the creamy butter that enriches the sponge to the fluffy desiccated coconut that enrobes every piece, every ingredient plays a starring role.
- Unsalted butter (125 g): Softened to bring richness and moisture to the sponge cake base.
- Caster sugar (1 cup / 220g): Provides just the right amount of sweetness and helps tenderize the cake.
- Vanilla extract (1/2 tsp): Adds a fragrant warmth that complements the cocoa perfectly.
- Eggs (3, room temperature): Give structure and lift, making the sponge light and fluffy.
- Plain/all-purpose flour (1 3/4 cups / 260g, sifted): The foundation of the sponge, sifted for a smooth batter.
- Baking powder (3.5 tsp): Helps the sponge rise beautifully during baking.
- Milk (1/2 cup / 125 ml): Adds moisture and helps create a tender crumb.
- Icing sugar (4 cups / 480g, sifted): Essential for glossy, smooth chocolate icing that sticks perfectly.
- Cocoa powder (1/3 cup / 22g): Gives that rich chocolate flavor and dark color in the icing.
- Unsalted butter (1 tbsp): Added to the icing for extra silkiness.
- Boiling water (150 ml): Helps dissolve the icing sugar and combine the cocoa into a luscious glaze.
- Desiccated coconut (3 – 4 cups): The iconic coating that gives Lamingtons their signature chewy exterior.
- Strawberry jam: For adding that sweet, fruity surprise layer inside the cake.
- Cream (1 cup / 250 ml): Combined with sugar for whipping into a soft filling to balance the richness.
- White sugar (1 tbsp): Sweetens the cream filling just right.
How to Make Lamingtons Recipe
Step 1: Prepare the Sponge
Start by preheating your oven to 180°C (350°F) and grease a square cake tin. Cream the softened butter and caster sugar together until the mixture turns pale and fluffy—this is the secret to a light sponge. Beat in the vanilla extract and eggs one at a time, ensuring each egg is fully incorporated before adding the next. In a separate bowl, sift together the flour and baking powder, then gently fold this into your wet ingredients alternately with the milk. This careful folding keeps your batter airy, ensuring a soft and tender sponge.
Step 2: Bake and Cool the Cake
Pour your batter evenly into the prepared tin and smooth the top. Pop it in the oven for about 25 minutes or until a skewer inserted into the center comes out clean. Once baked, allow the cake to cool completely in the tin before transferring it onto a wire rack. Cooling fully is crucial because it helps the cake hold its shape when you cut and coat it later on.
Step 3: Cut and Prepare Filling
Once cool, slice your sponge into neat squares—aiming for about 15 pieces from a medium-sized cake. Next, whip the cream with the tablespoon of sugar until soft peaks form, creating a luscious, smooth filling to spread between your cake layers. You can also get your strawberry jam ready, as you’ll use this to add a punch of fruity flavor to your Lamingtons.
Step 4: Assemble the Lamingtons
Take two cake squares and gently spread a generous layer of strawberry jam on one side. Top the jam with a dollop of whipped cream and sandwich the two pieces together. This filling makes each bite extra special, balancing the sweet chocolate and coconut with a fresh, light middle.
Step 5: Make the Chocolate Icing and Coat
To make the iconic chocolate icing, sift together the icing sugar and cocoa powder. Melt the tablespoon of butter in boiling water, then gradually whisk this into the dry ingredients until you have a smooth, runny glaze. Holding a cake sandwich on a fork, dip it into the icing until fully covered, then roll immediately in desiccated coconut. Place on a wire rack or tray to set. Repeat until all Lamingtons are coated with their irresistible chocolate-coconut layer.
How to Serve Lamingtons Recipe
Garnishes
While the classic Lamington is perfect on its own, you can add a little flair by sprinkling some extra coconut on top or dusting with a hint of icing sugar just before serving. Fresh berries on the side can also add a lovely burst of color and balance the chocolatey richness.
Side Dishes
Lamingtons pair wonderfully with a hot cup of tea or coffee, making them ideal for afternoon tea gatherings. For a more indulgent treat, serve alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream to elevate the dessert experience.
Creative Ways to Present
Try serving the Lamingtons Recipe in mini versions by cutting the cake into bite-sized cubes—perfect for parties or buffets. Alternatively, stack the squares into a pyramid on a pretty platter for a stunning centerpiece that invites everyone to grab a delicious piece!
Make Ahead and Storage
Storing Leftovers
Lamingtons keep well when stored in an airtight container at room temperature for up to 2 days. After that, they’re best kept in the fridge to maintain freshness while preventing the coconut and icing from drying out.
Freezing
If you want to make these treats in advance, freeze the assembled Lamingtons on a baking sheet in a single layer. Once frozen solid, transfer them to a sealed container or bag. They can be frozen for up to 1 month without losing texture or flavor.
Reheating
To enjoy frozen Lamingtons at their best, thaw them overnight in the fridge. Serve slightly chilled or bring to room temperature before serving to appreciate the soft sponge and creamy filling just right.
FAQs
Can I use coconut flakes instead of desiccated coconut?
While desiccated coconut is traditional for its fine texture and adherence, larger coconut flakes can be used if you prefer a chewier bite and a bit more coconut flavor. Just be aware that flakes won’t stick as evenly as desiccated coconut.
Is there a gluten-free version of this Lamingtons Recipe?
Absolutely! Simply substitute plain flour with a gluten-free all-purpose baking flour blend. Ensure the baking powder you use is gluten-free too. The texture will be just as lovely with this swap.
Can I make the cake layers ahead of time?
Yes, the sponge layers can be baked and refrigerated for up to two days before assembly. Just wrap them tightly in plastic wrap to keep from drying out before you cut and assemble your Lamingtons.
What type of cocoa powder should I use for the icing?
Use unsweetened cocoa powder for the richest chocolate flavor and proper balance with the icing sugar. Natural cocoa powder works best, but Dutch-processed can be used if you prefer a smoother, less acidic taste.
How do I prevent the icing from being too thin or too thick?
The key is to add boiling water gradually to the cocoa and icing sugar mix until you reach a smooth and slightly runny consistency. If it’s too thick, add a little more water; if too thin, add a small amount of icing sugar to thicken it up.
Final Thoughts
I can’t recommend making this Lamingtons Recipe enough, especially if you love a dessert that feels like a warm hug on a plate. Each step builds layers of flavor and texture that come together into that unforgettable chocolate-coconut bliss. So grab your mixing bowl and dive in—your next favorite homemade treat awaits!
Print
Lamingtons Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 15 lamingtons
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Description
Lamingtons are a classic Australian dessert featuring sponge cake squares dipped in rich chocolate icing and coated with desiccated coconut. These delightful treats are perfect for afternoon tea or a sweet snack, with a moist vanilla cake base, a luscious chocolate coating, and a hint of strawberry jam and cream adding an extra burst of flavor.
Ingredients
Cake
- 125 g / 4.5 oz unsalted butter, softened
- 1 cup (220g) caster sugar
- 1/2 tsp vanilla extract
- 3 eggs, room temperature
- 1 3/4 cups (260g) plain/all-purpose flour, sifted
- 3.5 tsp baking powder
- 1/2 cup (125 ml) milk, low or full fat
Chocolate Icing
- 4 cups (480g) icing sugar (confectioners sugar), sifted
- 1/3 cup (22g) cocoa powder
- 1 tbsp (15g) unsalted butter
- 150 ml (1/2 cup + 2 tbsp) boiling water
Extras
- 3 – 4 cups desiccated coconut
- Strawberry jam (approximately 3-4 tablespoons)
- 1 cup (250 ml) cream
- 1 tbsp white sugar
Instructions
- Prepare the Sponge Cake: Preheat the oven to 180°C (350°F). In a large bowl, cream the softened butter and caster sugar together until light and fluffy. Add the vanilla extract and eggs one at a time, beating well after each addition. Sift together the flour and baking powder, then gradually fold into the mixture alternately with the milk until smooth and well combined.
- Bake the Cake: Grease and line a square cake tin (approximately 20cm x 20cm). Pour the batter into the tin and smooth the top. Bake for 25 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin before removing it.
- Make the Chocolate Icing: In a mixing bowl, sift together the icing sugar and cocoa powder. Add the unsalted butter and pour in the boiling water slowly, mixing continuously until you get a smooth, runny chocolate icing that will coat the cake easily.
- Cut and Assemble Lamingtons: Once the sponge cake is completely cooled, cut it into 15 equal squares. Spread a small amount of strawberry jam onto one side of half the squares, then sandwich with the other squares. Whip the cream with white sugar until soft peaks form and optionally serve alongside or use as a filling.
- Coat with Chocolate and Coconut: Using a fork or skewer, dip each cake sandwich into the chocolate icing, ensuring all sides are coated. Immediately roll or sprinkle the cake in desiccated coconut to cover evenly. Place the coated lamingtons on a wire rack to set before serving.
Notes
- Ensure the cake is completely cooled before dipping to prevent the chocolate icing from melting off.
- Use room temperature eggs for better batter consistency and rise.
- Strawberry jam can be substituted with raspberry or any berry jam of your choice.
- For easier dipping, keep the chocolate icing warm but not hot, stirring occasionally.
- Coconut can be toasted lightly for added flavor, but traditional lamingtons use plain desiccated coconut.
