Lamingtons are classic Australian sponge cakes cut into squares, dipped in chocolate icing, and rolled in coconut. Raspberry jam makes them especially festive.
A firm, fully cooled sponge is easiest to dip. Work with a small fork or skewer and let excess icing drip away before coating each square in coconut.
Bake the sponge a day ahead and chill it before cutting; the slightly firmer cake is much less likely to crumble during dipping.
Serving Suggestions
Serve with tea or coffee. Sandwich two squares with raspberry jam and cream, or leave them plain for a simple afternoon treat.
Recipe Notes
Store lamingtons airtight for two days at room temperature or four days refrigerated. Bring chilled cakes to room temperature before serving.
Classic Australian Lamingtons
Tender sponge squares dipped in chocolate icing, rolled in coconut, and layered with raspberry jam.
Equipment
- 20 cm square cake pan
- Electric mixer
- Wire rack
- Two forks
- Baking tray
Ingredients
Sponge
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups self-rising flour
- 1/2 cup whole milk
- 1 tsp vanilla extract
Chocolate Coating
- 3 cups icing sugar sifted
- 1/2 cup unsweetened cocoa powder sifted
- 1 cup boiling water
- 2 tbsp unsalted butter melted
- 3 cups desiccated coconut for coating
- 1/2 cup raspberry jam optional
Instructions
Bake the Sponge:
- Heat the oven to 180°C / 350°F. Grease and line a 20 cm square pan.
- Beat butter and sugar until pale. Add eggs one at a time, then mix in flour, milk, and vanilla until smooth.
- Spread into the pan and bake for 22 to 25 minutes until springy. Cool completely on a rack, then chill for at least 1 hour.
- Cut the sponge into 16 squares. If using jam, split each square horizontally and fill lightly.
Coat the Lamingtons:
- Whisk icing sugar, cocoa, boiling water, and melted butter until smooth.
- Dip each sponge square into the icing with two forks, turning to coat all sides.
- Let excess icing drip off, then roll the square in coconut and set on a rack to dry.
- Rest for 30 minutes before serving.
Notes
- Chill the sponge before cutting and dipping for cleaner edges.
- If the icing thickens, whisk in a teaspoon of hot water.
Nutrition
Calories: 285kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 70mgSodium: 140mgFiber: 2gSugar: 31g