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Home Collections Australia Day!

Lamingtons

By:Nagi
Published:21 Jan '20Updated:18 Oct '20
256 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
4.95 from 57 votes
Servings15
Tap or hover to scale
Print
  • 197
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 @recipe_tin.

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

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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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256 Comments

  1. Gillian DidierSerre says

    January 25, 2019 at 10:28 pm

    5 stars
    Dozer you are too cute for words.
    Great Lamingtons recipe neat trick to freeze the cake.
    I have been watching the Australian Tennis from Toronto.
    HAPPY AUSTRALIA DAY..woof and hugs

    Reply
    • Nagi says

      January 30, 2019 at 9:09 pm

      He is a big fat sook. 😂

      Reply
  2. Jan Isaacs-Wade says

    January 25, 2019 at 10:07 pm

    I’ve never had one but that will change shortly! Thank you for this divine recipe! Hugs from Seattle!

    Reply
    • Nagi says

      January 30, 2019 at 9:05 pm

      Hope you do get a chance to try these Jan! We’re very proud of Lamingtons down here! 😂 N x

      Reply
  3. Linda says

    January 25, 2019 at 10:02 pm

    Your lamingtons were divine, thank you. And so much better with cream and jam. I want it all!

    Reply
    • Nagi says

      January 30, 2019 at 9:05 pm

      I hear you Linda!!! N x

      Reply
  4. Andrea says

    January 25, 2019 at 8:44 pm

    Hello!
    I really like your recipes and stories. About this cake, I have to say that it is very similar to a Hungarian recipe, but we also have honey in our cake dough. https://www.nosalty.hu/recept/hazi-kokuszkocka

    Have a nice day
    Andrea

    Reply
    • Nagi says

      January 30, 2019 at 9:05 pm

      I love that!! I’ve never seen that before, thanks for sharing that Andrea! N x

      Reply
  5. Dolores Jones says

    January 25, 2018 at 7:53 pm

    Thank you very much your recipes are devine

    Reply
    • Nagi says

      March 12, 2018 at 6:53 pm

      You’re so welcome Dolores!

      Reply
  6. Gail Galley says

    August 12, 2017 at 12:33 am

    Love your recipes. Have tried many and have enjoyed every one of them. Planning on this one this week…..

    Also, love the fact that you obviously love your dog Dozer – awesome! There’s something special about people who love their animals.

    Keep those recipes coming Nagi, and continue to enjoy your Dozer friend….they are not with us forever.

    Blessings
    gail

    Reply
    • Nagi says

      August 14, 2017 at 6:41 pm

      I do, every day! He is the only reason I don’t travel even more than I already do! 😂

      Reply
  7. carmen says

    November 6, 2016 at 6:00 am

    5 stars
    Buen día. Antes de nada, muchas gracias por su cocina, es fantástica.
    Le agradecería si pudiera poner también las cantidades en gramos (gr), pues en muchos países de Europa medimos con gr.
    Un saludo,
    Carmen

    Reply
  8. Jules says

    July 6, 2016 at 10:58 am

    Hi nagi!
    No I don’t think reduce it. Because you don’t want to be scraping the last few squares in the sauce at the end. And also people may cut their lamingtons smaller and use more sauce. So I would leave it as it is ???????

    Reply
    • Nagi says

      July 6, 2016 at 7:56 pm

      THANK YOU!!! Now I’m going to tell my mum you said it’s FINE AS IS!!! 🙂 (Batty old woman, probably read the recipe wrong! 😉 )

      Reply
  9. Jules says

    July 4, 2016 at 9:14 pm

    Hi!
    Made these today and they were really so so good. I was too impatient so I did the putting them in the freezer trick and it worked a treat. I have made them before and they were a disaster. The recipe I used (from a website I won’t name) said nothing about drying out the sponge so they were a soggy mess. Plus that recipe had a chocolate sauce that was far too thin. So I was turned off lamingtons. This recipe was PERFECT. See it’s all those extra tips that make the difference. I also loved the tip of leaving the sauce in the bowl on top of the water. Genius. Lamingtons will now be part of my repertoire! I put jam and cream in them. Soo good. Thank you once again Nagi ?????

    Reply
    • Nagi says

      July 6, 2016 at 7:20 am

      THANK YOU JULES!!! I know exactly what you mean re: drying out sponge, that is exactly the problem I had ? I am so glad you enjoyed it!! My mother said there was too much chocolate sauce, I made it with lots to make it easier to coat, especially the last few. What did you think? Should I reduce the amount of chocolate sauce?? N xx

      Reply
  10. Monica says

    April 22, 2016 at 6:53 am

    I LOVE lamingtons and hot cross buns. I’m an Aussie living in the US and they are not available here. I miss these two so much that I must make a batch of lamingtons soon. I made three batches of hot cross buns for Easter this year.

    Love your blog. Thanks,

    Monica

    Reply
    • Nagi says

      April 22, 2016 at 8:20 pm

      Woah. Hang on….seriously, no hot cross buns in the US?? What the…..???

      Reply
      • Monica says

        April 22, 2016 at 9:45 pm

        Nope, not to the local palette. I even had to make my own fruit peel before I could get started. Was very delicious though.

        Reply
  11. Lizzy (Good Things) says

    January 26, 2015 at 10:47 am

    Love a good lamington! But must admit I have not eaten one, nor made any, in years! Happy ‘Straya Day x

    Reply
    • Nagi | RecipeTin says

      January 26, 2015 at 11:44 am

      Thanks Lizzy! Happy Australia Day to you too!! 🙂

      Reply
  12. Easyfoodsmith says

    January 23, 2015 at 7:33 pm

    5 stars
    I have only heard of and seen lamingtons and never have had them. I would love to try these…thanks for sharing. Yours look perfect.

    Reply
    • Nagi | RecipeTin says

      January 23, 2015 at 11:00 pm

      Thank you! They really are delicious! 🙂 I hope you do try them.

      Reply
  13. Tania @My Kitchen stories says

    January 23, 2015 at 2:40 pm

    Whoa can resist a lamo besides my son. Love them.I made a batch and saved him 2. One of those is still sitting on the kitchen bench-2 days later

    Reply
    • Nagi | RecipeTin says

      January 23, 2015 at 5:30 pm

      What?? Who does not like Lamingtons??!! Gasp!! 🙂

      Reply
  14. Immaculate says

    January 21, 2015 at 11:30 am

    5 stars
    I really need to make these- Chocolate and Coconut. No I MUST make these. They are GORGEOUS! I bet they taste even better than they look! You know what? I think you made this just for me Nagi. Thanks.

    Reply
    • Nagi | RecipeTin says

      January 26, 2015 at 5:37 am

      Thanks Imma! I know you love coconut too, so yes, I think you will love the flavour of these!! 🙂

      Reply
  15. Helen | Grab Your Fork says

    January 21, 2015 at 10:42 am

    Aww I haven’t made lammos in ages. Will have to whip up a batch soon!

    Reply
    • Nagi | RecipeTin says

      January 21, 2015 at 3:59 pm

      YES YOU SHOULD Helen! Bet yours kick mine 🙂

      Reply
  16. Kathleen | HapaNom says

    January 20, 2015 at 12:25 pm

    5 stars
    You know… your baked dishes look pretty darn good for someone who doesn’t bake 😉 I’m totally with you, Nagi! I am a salty foods girl all the way! I’ll take that bag of potato chips over a tray of cookies any day! Of course, that’s not say I don’t like sweets – I’ll eat those too 😛 I’ve never had lamingtons, but they look absolutely wonderful! I wish this wasn’t a virtual baby shower so I could try these! 🙂

    Happy Australia Day!

    Reply
    • Nagi | RecipeTin says

      January 20, 2015 at 3:30 pm

      Thanks Kathleen!! I know…I say I’m more of a savoury girl, but put a cake in front of me and I’ll eat it as well! 🙂

      Reply
  17. Allie | Baking a Moment says

    January 20, 2015 at 12:16 pm

    These came out perfect, Nagi! They look adorable and so tempting. Love those Aussie flags!

    Reply
    • Nagi | RecipeTin says

      January 20, 2015 at 7:51 pm

      Thank you Allie! Thank you again for your tips 🙂 This was the batch I made after getting your advice! 🙂

      Reply
  18. Marissa | Pinch and Swirl says

    January 20, 2015 at 6:58 am

    5 stars
    I’m with you, Nagi. I’m fully in the savory over sweet camp. But I wouldn’t turn down one of these lamingtons – they look delicious. And this is such a sweet tribute to Meggan.

    Reply
    • Nagi | RecipeTin says

      January 20, 2015 at 7:56 pm

      I knew you were in the savoury camp!! 🙂

      Reply
  19. Sarah @ Savoring Spoon says

    January 20, 2015 at 5:43 am

    These look delicious! I’ve never had lamingtons before, but if they are coated with coconut, they must be delicious (coconut is one of my favorite foods!).

    Reply
    • Nagi | RecipeTin says

      January 20, 2015 at 7:57 pm

      Really?? I don’t know anyone who loves coconut that much!! I love it in savoury foods but don’t use it much in sweets! 🙂

      Reply
  20. Mira says

    January 20, 2015 at 5:42 am

    5 stars
    Vanilla sponge cake, chocolate and coconut, what a great combination! Never heard of these, but they sure are perfect for a party/baby shower! Pinned!

    Reply
    • Nagi | RecipeTin says

      January 20, 2015 at 7:57 pm

      Thanks Mira! You’re so sweet! 🙂

      Reply
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