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Home Collections Australia Day!

Lamingtons

By:Nagi
Published:21 Jan '20Updated:18 Oct '20
181 Comments
Recipe v Video v Dozer v

There is no cake more Australian than Lamingtons! A moist butter sponge dipped in chocolate then coated with coconut, this is The Cake sold at every suburban bakery and weekend fundraisers.

You’ll get coconut everywhere making them and eating them. But that’s all part of the Aussie experience. It’s how we do it Down Under! 🇦🇺

Pile of Lamingtons with an Australian flag

Lamingtons – an Australian classic!

A soft buttery sponge cake coated all over with chocolate icing and coconut.

Even if you’ve never heard of these before, you just know it’s going to be good. We Aussies know great tucker – and this is as Aussie as it gets!! (OK, OK, maybe as Aussie as Pavs, Anzac Biscuits, Sausage Rolls, Party Pies, weekend sausage sizzles and Sunday Roast Lamb😇)

Rustic silver tray with lamingtons and coffee, ready to be served

How to make Lamingtons

On the face of it, it sounds simple enough:

  • make a buttery vanilla sponge cake
  • cut into squares, dip into chocolate icing, coat with coconut

The one little extra step I add that is going to make your Lamington making life a total breeze is to mostly freeze the cake before rolling in icing. A firm, semi frozen piece of cake is much easier to handle when coating in icing and rolling in coconut. Try doing it with fresh sponge, and you’ll be battling crumbling cake as you try to coat it. Been there, done that, multiple times!

The cake will thaw as the icing sets and the cake is as fresh as it was straight out of the oven.

Coating Lamingtons in chocolate and coconut

Here’s a bit more background to explain why I freeze the cake before coating – to make sure I fully convince you so you don’t skip that step!

Why I Freeze The Cake before coating

Lamingtons are one of those cakes that recipes say are easy to make, but most are just downright lying to you. The first few times I made them involved screeches of frustration and serious foot stomping.😤 I emerged on the other side looking like I’d been in a mud-wrestle with a plate of something that barely resembled the neat squares you see in this post.

The challenge is this: The sponge has to be tender and moist enough to eat plain, but trying to roll such a delicate cake in icing is a disaster. The cake crumbles into the icing, making it thicker and impossible to work with.

And once the crumbling begins, imagine the mess when you try to roll it in coconut.

The solution offered by traditional recipes is to leave the cake out overnight, essentially letting the outside become a bit stale so it’s easier to handle. This works pretty well – but the cake is a bit drier than ideal.

The 21st century solution: 

FREEZE THE CAKE.

It’s even easier to handle for coating, and the bonus is that the cake stays fresh and moist – no need to leave it out to dry out!

This will change your Lamington Life forever.

Lamingtons being coated in coconut

Butter Sponge Cake for Lamingtons

The sponge cake for Lamingtons is a terrific recipe that I use as a base for other recipes (strangely, none that I’ve shared here – yet). Simply made with pantry staples, it’s soft and buttery, and not too sweet which is what we want because we get extra sweetness from the chocolate icing.

Ingredients for Lamington Sponge

Sponge for Lamingtons

The big debate:
Do Lamingtons have jam and cream?

Classic Lamingtons made the traditional old-school way do not have jam or cream sandwiched in the middle. But you’ll come across many Aussies who won’t have Lamingtons any other way (some RecipeTin family members included).

My view – Lamingtons should stand as a great cake without any filling. Jam and cream is optional – it should make it over the top good!

Lamingtons filled with jam and cream

If you’re a Lamington fan, I think you’ll approve of this recipe! The butter cake is moist, tender and buttery. The chocolate coating is thick enough so you get a great hit of chocolate, but thin enough so it soaks into the sponge, a sticky enough to glue on plenty of coconut.

The added bonus is that using the little trick to freeze the cakes before coating, they are neat and tidy so they look as great as they taste! – Nagi x

PS It will be messy making these. And that’s totally ok. Because it’s part of the great Aussie tradition that you get coconut “everywhere” when you’re making them and eating them!

PPS When better to make Lamingtons than for Australia Day??


Lamingtons
Watch how to make it

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Lamingtons filled with jam and cream

Lamingtons

Author: Nagi | RecipeTin Eats
Prep: 40 mins
Cook: 25 mins
Total: 1 hr 5 mins
Baking
Australian
4.8 from 35 votes
Servings15
Tap or hover to scale
Print
Recipe video above. There is no cake more Australian than the Lamington! The sponge in this recipe is buttery and moist, generously coated in chocolate and coconut. Sandwiching with jam and cream is optional - takes it over the top, but it's great without. KEY TIP: Freeze the sponge before coating - read Note 2. 

Ingredients

Butter Sponge

  • 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) flour , plain/all purpose, sifted (Note 1)
  • 3.5 tsp baking powder
  • 1/2 cup (125 ml) milk (low or full fat)

Icing

  • 4 cups (480g) icing sugar (confectionary sugar), sifted
  • 1/3 cup (22g) cocoa powder
  • 1 tbsp (15g) unsalted butter
  • 150ml (1/2 cup + 2 tbsp) boiling water

Coating

  • 3 - 4 cups desiccated coconut

Optional: Jam and Cream

  • Strawberry jam
  • 1 cup (250 ml) cream
  • 1 tbsp white sugar

Instructions

Butter Sponge

  • Preheat oven to 180C/350F (or fan forced 160C/320F).
  • Sift flour and baking powder together.
  • Grease a 20 cm x 30 cm / 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).
  • Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.
  • Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
  • Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
  • Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
  • Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely. 

Prepare Cake to Coat

  • Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours. (Note 2)

Icing

  • Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery. (Note 2)

Coating

  • Place coconut in a shallow bowl or pan with a largish surface area (Note 3).
  • Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
  • Repeat with remaining sponges. 
  • Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!

Optional: Jam and Cream

  • Beat cream and sugar until firm peaks form.
  • Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.

Recipe Notes:

1. Flour - Use either 1 3/4 cups (260g) self raising flour, or 1 3/4 cups (260g) plain flour + baking powder. The extra 3 tsp of baking powder doesn't affect the recipe, I make it both ways.
2. Freezing / coating: Trying to coat a freshly cooked cake doesn't work, it just crumbles into the chocolate and makes a mess. The easiest way to coat the Lamingtons is as follows: cut into pieces and freeze for 1 hour just prior to coating. The frozen cake is much easier to handle for the dipping / coconut coating steps. Bonus: The cake stays more moist than traditional recipes that call for the cake to be left out overnight to dry out so it's easier to handle to coat in chocolate and coconut.
3. Chocolate icing needs to be thick enough so the coconut will stick, but thin enough so the cake can be easily rolled in it.
It thickens as it cools, making it harder to work with. If this happens, just microwave for 20 seconds to loosen it up (or set it over a saucepan with boiling water).
3. Coconut bowl - use a shallow one with a larger surface area, easier to roll cake around.
4. Storage:
No cream: Store in airtight container for 3 to 4 days, or freeze for 2 - 3 months then thaw before serving.
Cream: Store in refrigerator for 2 to 3 days.
5. Nutrition per serving.
Classic Lamingtons Nutrition
Barely adapted from this recipe from taste.com.au. Ingredients the same, the main thing I changed is the process (especially the coating process, to make it easier!)

Nutrition Information:

Serving: 114gCalories: 369cal (18%)Carbohydrates: 60.5g (20%)Protein: 4.2g (8%)Fat: 13.7g (21%)Saturated Fat: 9.4g (59%)Cholesterol: 54mg (18%)Sodium: 32mg (1%)Potassium: 138mg (4%)Fiber: 2.2g (9%)Sugar: 46.6g (52%)Vitamin A: 300IU (6%)Vitamin C: 0.8mg (1%)Calcium: 40mg (4%)Iron: 3.1mg (17%)
Keywords: Lamingtons
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published 2014. Post refreshed with better photos, recipe video and process steps added. No change to recipe!

More Aussie Tucker favourites

  • Pavlova – Meringue cake with marshmallow centre topped with cream and berries
  • Sausage Rolls – Juicy pork filling encased in puff pastry. We think ours rivals Bourke St Bakery!
  • Party Pies – Mini pies filled with slow cooked beef
  • Scones – One of the best things the English brought to our shores!
  • Caramel Slice – chocolate, caramel and shortbread. Home run!
  • Sunday Roast Lamb with Gravy – also try this amazing Slow Roasted Leg of Lamb!
  • Big bucket of fresh cooked prawns with dipping sauces – a summer favourite!
  • Browse the Australia Day recipes collection!

Life of Dozer

You think it’s hard making recipe videos? Trying make them with THIS in your line of sight….

Dozer peering at lamingtons

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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181 Comments

  1. Jill says

    January 13, 2021 at 10:36 am

    I tried making lamingtons many years ago (very unsuccessfully)

    You have restored my faith… thank you so much for in-depth detail. It’s this kind of information that makes all the difference. I know if something hasn’t gone right, it’s me… not your recipe.

    Reply
  2. marie says

    January 10, 2021 at 10:42 am

    Going to try and make your lamination for the homeless for Australian day. Please wish me luck. Thanks for the tip of freezing the cake I think that is awesome. Marie

    Reply
    • Nagi says

      January 10, 2021 at 8:16 pm

      That’s so lovely to hear Marie! You don’t need luck 🙂 You’re an angel! It will work perfectly for you! N x

      Reply
  3. fiona says

    January 3, 2021 at 8:26 pm

    5 stars
    I’ve made laminations 5 times using this excellent recipe and its bomb-proof. fantastic tips and excellent recipe. thanks Nagi.

    Reply
  4. Maryann Waterhouse says

    September 23, 2020 at 5:35 pm

    Can I prepare the cake in advance and freeze it for more x amount of days

    Reply
  5. Christine says

    September 16, 2020 at 9:03 pm

    Hi,

    If I were to bake this in a 22 cm pan as a cake, how long would I bake it for?

    Reply
    • Nagi says

      September 17, 2020 at 8:26 pm

      Hi Christine, it should take about the same time in the oven. N x

      Reply
  6. Sheila says

    September 16, 2020 at 4:15 am

    Hi. excellent recipe. Thanks for sharing.

    Reply
    • Nagi says

      September 16, 2020 at 10:58 am

      Thanks so much Sheila! N x

      Reply
  7. Caroline says

    September 4, 2020 at 7:02 am

    Hi Nagi! If I only have a 9×9 inch pan and a 9″x13 inch pan, which do you suggest I use and would I need to adjust the baking time? Thanks!

    Reply
    • Nagi says

      September 4, 2020 at 10:17 am

      Hi Caroline, if you use the 9 x 13 they will just be slightly skinnier – cook as per the recipe. I hope you love them!! N x

      Reply
  8. Britnry says

    August 17, 2020 at 6:13 pm

    5 stars
    First of many recipes I’ll be making from here! My Mum,, Sister, Boyfriend and Dad all approve ✅✅✅

    Reply
    • Nagi says

      August 17, 2020 at 6:53 pm

      Wahoo, thanks so much Britney – N x

      Reply
  9. Jamyang Choden says

    July 9, 2020 at 6:50 pm

    5 stars
    It was my first time with lamingtons and they came out amazing. My whole family absolutely loved it. Thank you Nagi!!!

    Reply
  10. Lucy says

    June 26, 2020 at 1:16 am

    5 stars
    Tried this recipe for the first time and it was absolute perfection! Your sponge recipe made the best sponge I’ve ever tasted, honestly! The freezing the sponge tip was also amazing: I’m not the tidiest baker but this made the finished product look so pretty! Thank you!

    Reply
  11. Pan says

    May 25, 2020 at 6:15 am

    5 stars
    This was delicious and so decadent! I also love that it makes cake squares so that I can sample my baking before serving it to guests 🙂 I er.. might’ve sampled an extra square just to be safe. Next recipe to tackle: pavlova! Thanks Nagi!

    Reply
    • Nagi says

      May 25, 2020 at 9:37 am

      I’m so happy you love them Pan! N x

      Reply
  12. Hawwaa’ says

    May 22, 2020 at 4:59 pm

    Hey,
    Great recipe! Especially with all the conversions between metric and imperial. (I’ve found measuring takes longer than the mixing!)
    What if you were to freeze the cake longer and do dipping following day? Is that ok? Or will it mess with the cake?
    Also when freezing would you recommend just sticking it back in the tin that you did the bake in (after cutting that is)? Or would you separate the pieces and then freeze?
    Thanks in advance

    Reply
  13. Rimz says

    May 22, 2020 at 12:50 am

    When you say freeze do you mean refrigerate? I can’t wait to make this! Love your recipes x

    Reply
    • Nagi says

      May 22, 2020 at 7:47 am

      Hi Rimz – no you freeze them here to make them solid and keep their shape. N x

      Reply
  14. Ellyce says

    May 20, 2020 at 12:51 am

    I’m American and grew up getting these from an Italian market in my hometown – never knowing what they were called (I just called them coconut bars). I googled “moist chocolate cake bar covered in coconut” to get here. They had ones with vanilla and chocolate sponge cake. I was wondering if you had any idea how to tweak the recipe to make it a chocolate sponge cake?

    Reply
    • Nagi says

      May 20, 2020 at 6:26 am

      Hi Ellyce – it would be a different recipe all together, feel free to pop it on my recipe request page 🙂 N x

      Reply
    • Lucy says

      January 14, 2021 at 11:11 pm

      To make a chocolate sponge you have to reduce the amount of flour and replace with Cocoa. So if you use 1/4 cup of cocoa, reduce your flour by 1/4 cup.

      Reply
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