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Home Collections Australia Day!

Lamingtons

By:Nagi
Published:21 Jan '20Updated:18 Oct '20
261 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 minutes mins
Cook: 25 minutes mins
Total: 1 hour hr 5 minutes mins
Baking
Australian
4.96 from 61 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

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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261 Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. Shinee says

    January 20, 2015 at 5:19 am

    Ok, hands down these are my kind of treat, Nagi! I have never even tasted lamingtons before, but now I’m dying to try. It goes to my to-bake list.

    PS: I’m all the sweets girl. You take the chips, I will take the Snickers. Haha

    Reply
    • Nagi | RecipeTin says

      January 20, 2015 at 5:37 am

      Thanks Shinee! 🙂 You can have all the snickers in the world. I want the chips! 🙂

      Reply
  6. Shashi @ runninsrilankan says

    January 20, 2015 at 1:41 am

    Wow – your Lamingtons look AH-MAZING!!! And you say you don’t bake…!

    Reply
    • Nagi | RecipeTin says

      January 20, 2015 at 5:43 am

      Thanks Shashi!! Well, I can bake….I just don’t do it very much!! 🙂

      Reply
  7. Helen @ Scrummy Lane says

    January 19, 2015 at 7:02 pm

    I’ve wanted to try making some lamingtons ever since my recent stint in Australia, Nagi – now I have an easy recipe for them I really have no excuse!
    Congratulations, Meggan!

    Reply
    • Nagi | RecipeTin says

      January 19, 2015 at 7:09 pm

      YES you should Helen!! It will make you miss Australia even more 🙂

      Reply
  8. Meggan | Culianry Hill says

    January 19, 2015 at 3:45 pm

    Awwwwwww… a virtual baby shower?! You gals are the best. 🙂 I really appreciate that you made a traditional Australian dessert because I love learning about your national dishes! Thanks again for thinking of me. 🙂 Charlotte says Hi, Mate! 🙂

    Reply
    • Nagi | RecipeTin says

      January 19, 2015 at 7:15 pm

      Congratulations Meggan!!SO happy for you! Looking forward to seeing more pics 🙂

      Reply
  9. Maggie says

    January 19, 2015 at 3:18 pm

    Nagi, I’m totally a savory person too! That is why when I was on diet, I lost 20 pounds by using my “fried chicken and beer” method (totally true story) while my best friend was using frozen yogurt and fruits method. But I do make dessert, especially a cake, when it comes to celebration.
    I never heard of lamingtons but these these cakes look so delicious! Happy Australia Day!

    Reply
    • Nagi | RecipeTin says

      January 19, 2015 at 7:17 pm

      I am extremely curious about this diet!! Fried chicken and beer?? Emailing you now to find out!!

      Reply
  10. Janette@culinaryginger says

    January 19, 2015 at 10:54 am

    5 stars
    I love lamingtons and I’m sure Meggan would too. What a shame she wont be able to have any of our virtual recipes, but I’m sure she feels the love.

    Reply
    • Nagi | RecipeTin says

      January 19, 2015 at 7:31 pm

      I’ll make these for her when I come over to the states!! 🙂

      Reply
  11. CakePants says

    January 19, 2015 at 10:26 am

    I’ve never heard of these before (and don’t remember seeing them during a 2-week trip to Australia, but that was so long ago that the memory is kind of fuzzy), but they look absolutely scrumptious! Happy (early) Australia Day!

    Reply
    • Nagi | RecipeTin says

      January 19, 2015 at 10:42 am

      Thank you!! I do think they are scrumptious 🙂 There’s a reason it’s our national cake!! 🙂

      Reply
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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! Read More

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