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Home Collections Australia Day!

Lamingtons

By:Nagi
Published:21 Jan '20Updated:18 Oct '20
252 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 55 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 @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

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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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252 Comments

  1. Samantha says

    May 6, 2022 at 5:14 am

    5 stars
    So I made these for my mum’s b’day and she LOVED them! You should have heard the noise she made when we revealed them as her b’day “cake”! Surprise, shock, excitement and nostalgia all in one little sound haha.

    I’ve never really liked lammingtons, didn’t love the cake or the coconut or the fake chocolate, but I had also never had homemade ones… and my mum hasn’t had homemade ones since her grandma made them for her when she was a kid!

    This recipe was exactly how she remembered them! Tho her grandma used melted chocolate as the coating, my mum couldn’t tell the difference 😉 and I actually LOVED them! Not suprising since store bought can never beat homemade!!

    We’ve been sharing them daily for the last week haha and they held up pretty nicely, almost 5 days strong!

    Thanks again for this little nostalgia trip… next is Pikelets & jam for mothers day!!!

    Reply
    • Nagi says

      May 6, 2022 at 3:17 pm

      You are a good daughter Samantha! Thanks for letting me know how it all turned out! They are such an Aussie icon dish! N x

      Reply
  2. Heather says

    April 21, 2022 at 11:29 pm

    5 stars
    Totally smitten with this recipe. So easy and love the frozen cake tip. Mine are perfectly tender crumb and taste terrific.

    Reply
    • Nagi says

      April 22, 2022 at 3:00 pm

      Thanks Heather!! I appreciate the comment!! N x

      Reply
  3. catherine says

    March 30, 2022 at 5:47 am

    5 stars
    it’s a very good receipe, my kids LOVE IT. Thanks

    Reply
  4. Kate says

    March 21, 2022 at 10:39 pm

    Hi Nagi,
    I made this recipe on the weekend with my kids and they loved it! We have been reading possum magic and they were keen to make lamingtons. They turned out so well that the youngest is insisting on having them at her birthday party on the weekend.
    I was wondering if I could make the sponge ahead of time and freeze it to keep it fresh, maybe wrapped in layers of foil and gladwrap? Or if not, how long do you think the lamingtons would keep for? I’m keen to prepare as much as possible in advance.

    Reply
    • Nagi says

      March 22, 2022 at 6:07 pm

      Hi Kate – you can store the tightly wrapped sponge in the freezer until you are ready to ice it or you can freeze the finished lamingons as per the notes for storage under the recipe! N x

      Reply
  5. Barbara says

    March 14, 2022 at 10:47 pm

    5 stars
    Hi Nagi – another one of your recipes which I just have to comment on (I use too many of your recipes to always do this!). While this dessert is a bit of work, it is so totally worth it! Even a few days later, the cake is tender and moist. I added the cream & jam to some of them and that took them to another level. My husband, who normally dislikes cakes (weird, I know!), complimented the Lamingtons. This recipe is definitely a keeper and one I will pull out again for guests.

    Reply
  6. Lai says

    February 11, 2022 at 4:52 am

    5 stars
    Thank you so much for sharing this delicious recipe. Grew up eating this back home. Now residing in the states and my kids are in love with lamingtons, thanks to this recipe, which has now become one of our favorites treats as a family.

    Reply
  7. Mariyam says

    February 9, 2022 at 2:18 am

    I made this today and this is the most softest and yummy vanilla sponge… I filled it with my homemade strawberry jam and it’s delicious… Not a fan of the chocolate sauce I could just eat the vanilla sponge filled with jam

    Reply
  8. Diane Glenn says

    January 26, 2022 at 2:34 am

    OMG. I have been making lamingtons for 52 years (in USA). The trick of freezing the cut up cake is wonderful. It made making the lamingtons so easy. THANK YOU

    Reply
  9. Jules says

    January 25, 2022 at 8:21 am

    Hi Nagi!!!!
    Hope you’re looking forward to a nice Australia Day off.
    I’m just making some treats for Australia day (vanilla slice, your chicken pot pies but made into mini hand pies and lamingtons) and realised I only have icing sugar mixture for these lamingtons. Not plain icing sugar. Will this be ok?

    Thanks so much

    Jules ☺️

    Reply
    • Jules says

      January 25, 2022 at 8:23 am

      Oh I just saw you’ve already answered this below!! Thanks for having the answer up – icing sugar mixture is fine.
      Thanks again xx

      Reply
  10. Jennifer says

    January 21, 2022 at 8:43 am

    5 stars
    Made these lamingtons today for an Aussie meal at our monthly family gathering. Every month we chose a different country and all bring something from that country. I made them for practice today and they are awesome! Will make another batch in a couple days to take with. The cake is so tender and the icing is a sweet surprise.

    Reply
    • Nagi says

      January 21, 2022 at 3:19 pm

      What a fun idea! N x

      Reply
  11. Sacha Di Ruocco says

    January 7, 2022 at 8:34 pm

    Hi.
    I’m allergic to coconut. Is there anything else that can be used instead of coconut?

    Reply
  12. Kristina says

    January 7, 2022 at 10:44 am

    I haven’t tried the recipe yet, but I did try your technique of freezing the sponge. It was a game changer. Thank you so much!!!

    Reply
  13. Sabina says

    December 25, 2021 at 10:19 pm

    Do you use large or medium sized eggs?

    Reply
  14. Talita says

    December 24, 2021 at 10:31 am

    5 stars
    I always wanted to make lamingtons, so why not give it a go over Christmas? Made it yesterday and they turned out great! The best tip was freezing the cake, it was soooo easy to coat and the cake held together. I just didn’t remember how sweet the chocolate icing was (I haven’t eaten lamington in a long time). I must confess that I checked other recipes to see if all that icing sugar was the right amount and all the recipes called for similar amount. I know this is the traditional recipe, but do you know any variations for the chocolate icing that are less sweet? But overall the recipe worked out perfectly! Thank you!!!

    Reply
  15. K-Dish says

    December 13, 2021 at 4:30 pm

    Do I use CSR icing mixture or pure icing sugar? What are the differences?

    Reply
    • Nagi says

      December 14, 2021 at 8:58 am

      I generally use icing mixture which contains a bit of cornflour that keeps it soft! Pure icing sugar hardens more and must always be sifted. N x

      Reply
  16. Leslie says

    December 8, 2021 at 1:20 pm

    5 stars
    I just made these and they look amazing, we’ll see how the are tomorrow morning with coffee! Thank you so much for the recipe, I mad a double batch and will share with my neighbors. 😊

    Reply
  17. Ainhoa says

    November 15, 2021 at 6:53 pm

    5 stars
    Thanks for the recipe!!!! It’s fantastic, It seems it s just as NZ lamingtons too. Made them this weekend for my Boyfriend and his sister and they felt back home while eating eat. Now need to try make the pink one. Any tips?

    Reply
  18. Hanadi says

    October 28, 2021 at 8:43 pm

    Hun if I wanted to part the batter for three round cake tins size 20 x 5cm would that work . Would one batter be enough for 3 round tins as I want to make cake .

    Reply
  19. Neh says

    October 14, 2021 at 11:57 pm

    Hi Nagi
    Can i do half the recipe?
    If yes what pan size should i use

    Reply
  20. HW says

    October 5, 2021 at 7:08 pm

    Thank you for this recipe! These are absolutely to die for!! I used Woolworth’s gluten free flour blend (because of our wheat allergies), and they came out perfectly. I also toasted the coconut in the oven before using it.

    Reply
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