Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter cake, pound cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut--not sweetened.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cake:
Icing:

Directions

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

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  • Sift together the flour, baking powder, and salt. Set aside.

  • Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.

  • Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.

  • To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.

  • Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

323 calories; 18 g total fat; 29 mg cholesterol; 124 mg sodium. 39.9 g carbohydrates; 3.5 g protein; Full Nutrition

Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2003
It may help users to know that Australian colonial cooks used this recipe to freshen up STALE cake. Storing the cake overnight in a tin is sometimes not enough to firm the cake prior to icing. I suggest leaving it on the cooling rack uncovered on your kitchen bench overnight. This helps prevent the crumbling that one reviewer had problems with. Also cutting the cut into squares of not more than about 7cm helps. It is true that we Australians like to split the lamingtons in half and fill with whipped cream to make an old fashioned tea cake but some also like to split the cake before icing and sandwich the halves together again with a layer of strawberry jam. This is much easier to ice if your cake is quite firm. I have never met a lamington I did not like and this recipe is no exception! Read More
(197)

Most helpful critical review

Rating: 1 stars
09/24/2003
boo Read More
(39)
71 Ratings
  • 5 star values: 40
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
12/21/2003
It may help users to know that Australian colonial cooks used this recipe to freshen up STALE cake. Storing the cake overnight in a tin is sometimes not enough to firm the cake prior to icing. I suggest leaving it on the cooling rack uncovered on your kitchen bench overnight. This helps prevent the crumbling that one reviewer had problems with. Also cutting the cut into squares of not more than about 7cm helps. It is true that we Australians like to split the lamingtons in half and fill with whipped cream to make an old fashioned tea cake but some also like to split the cake before icing and sandwich the halves together again with a layer of strawberry jam. This is much easier to ice if your cake is quite firm. I have never met a lamington I did not like and this recipe is no exception! Read More
(197)
Rating: 5 stars
12/21/2003
It may help users to know that Australian colonial cooks used this recipe to freshen up STALE cake. Storing the cake overnight in a tin is sometimes not enough to firm the cake prior to icing. I suggest leaving it on the cooling rack uncovered on your kitchen bench overnight. This helps prevent the crumbling that one reviewer had problems with. Also cutting the cut into squares of not more than about 7cm helps. It is true that we Australians like to split the lamingtons in half and fill with whipped cream to make an old fashioned tea cake but some also like to split the cake before icing and sandwich the halves together again with a layer of strawberry jam. This is much easier to ice if your cake is quite firm. I have never met a lamington I did not like and this recipe is no exception! Read More
(197)
Rating: 5 stars
07/07/2003
Great recipe. As an Aussie i have tasted my fair share and these were a hit at an "aussie themed party in vienna". i froze them before cutting and coating and it prevented any crumbling. worth giving a try again if it didn't turn out the first time. cut in bite size pieces for a party and freeze. can freeze with chocolate and coconut and take out in the morning. Read More
(106)
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Rating: 5 stars
09/24/2003
I am from Australia and this is a great Lamington recipe. These are traditionaly served split in half with cream in the middle just like Nana used to make yum. Thanks for the great recipe. Read More
(78)
Rating: 1 stars
09/24/2003
boo Read More
(39)
Rating: 5 stars
01/03/2006
Love Lamingtons! The only variation i make is slice the already sliced un coated cake and spread strawberry preserve on one sied of each then put it back together like a sandwich and then coat it with the choc and coconut. yummy. Read More
(35)
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Rating: 5 stars
06/24/2005
These were really good and fairly easy to make since I used store bought pound cake because I didn't have time to make a cake. I served them at an Australian International dinner and one of the guests was from Australia. His only critique was the size. I made the pieces bite-size but in Australia Lamingtona are about 20 cm square (4 inches)! Read More
(35)
Rating: 3 stars
02/20/2003
These ended up tasting good and my kids liked them but I had a hard time making them. This is probably due more to my inexperience than with the recipe but when I tried to dip the pieces of cake they kept breaking off in the chocolate... Maybe some extra tips for us novices? Read More
(34)
Rating: 5 stars
01/22/2008
I love this recipe! Easy to make and tastes much nicer than store-bought lamingtons. I didn't have a 8x12 inch pan so I used a 9.5x12 inch pan instead and baked the cake for 25 minutes. I also followed another reviewers suggestion and left the cake uncovered overnight. I will be making this recipe again. =) Read More
(33)
Rating: 5 stars
02/03/2008
delicious and a lot of fun to make with the kids! i'm an aussie and this recipe is authentic! Read More
(26)