Lamingtons are little sponge cakes coated in chocolate and grated coconut. Most people love these traditional Australian treats. Any firm type of plain cake can be used: butter cake, pound cake, Madeira cake, or génoise sponge.

Prep Time:
40 mins
Cook Time:
30 mins
Additional Time:
8 hrs 35 mins
Total Time:
9 hrs 45 mins
24 squares



  • 2 cups all-purpose flour

  • 4 teaspoons baking powder

  • teaspoon salt

  • ¾ cup white sugar

  • ½ cup unsalted butter, at room temperature

  • 2 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • ½ cup milk


  • 4 cups confectioners' sugar, sifted

  • cup cocoa powder, sifted

  • ½ cup warm milk

  • 2 tablespoons unsalted butter, melted

  • 2 cups dessicated, unsweetened coconut, or as needed


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.

  2. Make the cake: Sift flour, baking powder, and salt together into a bowl.

  3. Beat sugar and butter in a large bowl with an electric mixer until light, fluffy, and noticeably lighter in color. Mix in one egg until fully incorporated; mix in remaining egg and vanilla. Add flour mixture in two batches, alternating with milk, beating until just incorporated after each addition. Pour into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let stand in the pan for 5 minutes, then turn out onto a wire rack and let cool completely, about 30 minutes.

  5. Wrap cooled cake with plastic wrap. Place onto your counter at room temperature to let firm up, 8 hours to overnight.

  6. When ready to finish the lamingtons, make the icing: Place confectioners' sugar and cocoa into a mixing bowl. Mix in warm milk and melted butter until icing is fluid but not too runny.

  7. Unwrap the cake and cut into 24 squares. Cover a work surface with parchment or waxed paper, then set a wire rack over top. Pour coconut into a shallow bowl.

  8. Using a fork, dip each cake square into icing, turn until all sides are coated, then roll in coconut. Place onto the rack to dry.


Desiccated coconut is slightly dried, ground coconut. It's not the same as sweetened, shredded coconut.

Nutrition Facts (per serving)

249 Calories
11g Fat
37g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 249
% Daily Value *
Total Fat 11g 14%
Saturated Fat 8g 40%
Cholesterol 29mg 10%
Sodium 85mg 4%
Total Carbohydrate 37g 14%
Dietary Fiber 2g 7%
Protein 3g
Vitamin C 0mg 1%
Calcium 77mg 6%
Iron 1mg 6%
Potassium 94mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love