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Chocolate-coated Australian lamingtons covered in coconut on a cake stand.

Classic Australian Lamingtons

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Tender sponge squares dipped in chocolate icing, rolled in coconut, and layered with raspberry jam.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling 1 hour
Total Time 55 minutes
Servings: 16 lamingtons
Course: Dessert
Cuisine: Australian
Calories: 285
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 20 cm square cake pan
  • Electric mixer
  • Wire rack
  • Two forks
  • Baking tray

Method
 

Bake the Sponge:
  1. Heat the oven to 180°C / 350°F. Grease and line a 20 cm square pan.
  2. Beat butter and sugar until pale. Add eggs one at a time, then mix in flour, milk, and vanilla until smooth.
  3. 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.
  4. Cut the sponge into 16 squares. If using jam, split each square horizontally and fill lightly.
Coat the Lamingtons:
  1. Whisk icing sugar, cocoa, boiling water, and melted butter until smooth.
  2. Dip each sponge square into the icing with two forks, turning to coat all sides.
  3. Let excess icing drip off, then roll the square in coconut and set on a rack to dry.
  4. Rest for 30 minutes before serving.

Nutrition

Calories: 285kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 70mgSodium: 140mgFiber: 2gSugar: 31g

Notes

  • Chill the sponge before cutting and dipping for cleaner edges.
  • If the icing thickens, whisk in a teaspoon of hot water.