Bake like an Aussie: Dive into the Irresistible Charm of Lamingtons!

I’ve previously posted an ANZAC biscuit recipe while my brain was consumed by my project list and a project that had just exploded in my head. I’m currently on my second pass edit of that project, so it’s time for a recipe for another iconic Aussie classic!

Lamingtons are a beloved Australian cake, perfect for afternoon tea, fundraisers, or just as a sweet treat with your cuppa. These sponge cake squares are dipped in chocolate icing and rolled in desiccated coconut, creating a delicious, nostalgic snack that’s sure to please everyone.

The Recipe

Ingredients

For the sponge:

• 125g (½ cup, or 1 stick) unsalted butter, softened
• 150g (⅔ cup) caster sugar
• 1 tsp vanilla extract
• 2 large eggs (average weight of a large egg: 57g / 2 ounces)
• 180g (1¼ cups) self-raising flour, sifted (if you don’t have self-raising flour, use 180g of plain / all-purpose flour and 10g / 2tsp baking powder)
• 120ml (½ cup) milk

For the icing:

• 250g (2 cups) icing sugar, sifted
• 25g (¼ cup) cocoa powder, sifted
• 60ml (¼ cup) milk
• 30g (1.5 Aus tbsp / 2 tbsp / ⅛ cup / ¼ stick) unsalted butter, melted

To finish:

• 180g (2 cups) desiccated coconut

Guide

The Sponge:

• Preheat oven to 180°C /350°F (160°C / 320°F fan-forced).
• Grease and line a 20cm x 20cm square cake tin.
• Beat butter, sugar, and vanilla together until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Fold in half the flour, then half the milk. Repeat with remaining flour and milk until just combined.
• Spoon batter into prepared tin and smooth the top.
• Bake for 25–30 minutes, or until a skewer comes out clean. Cool in tin for 10 minutes, then turn out onto a wire rack to cool completely.
• Once cool, trim edges if needed and cut sponge into 16 even squares.
• Place cake squares in the fridge for at least one hour, but preferably overnight. This helps with dipping the cake in the icing.

The Chocolate Icing:

• Combine the icing sugar and cocoa in a large bowl.
• Add the melted butter and milk. Mix until smooth and glossy.

Icing the Lamingtons:

• Place the coconut in a shallow dish.
• Using two forks, dip each cake square into the chocolate icing, turning to coat all sides.
• Allow excess icing to drip off, then roll the cake in coconut until fully coated.
• Place finished lamingtons on a wire rack to set.
• Serve and enjoy!

If you’re short on time, use a store-bought sponge. Lamingtons keep for up to 3 days in an airtight container.

Lamingtons are best enjoyed fresh, ideally with a nice cuppa or as a sweet bite at your next gathering.

Variations

• For a classic twist, sandwich two lamington halves with raspberry jam and whipped cream before icing.
• Try chocolate mousse as a filling between two lamington halves before icing.
• Try a lemon cake or a spiced cake infused with cinnamon and nutmeg instead of a plain vanilla cake.
• White chocolate ganache could be used instead of the classic chocolate icing for a variation.
• Lamingtons could be rolled in finely chopped nuts instead of desiccated coconut.
• Serve the original version with berries and cream.

About Lamingtons for My Non-Aussie Friends

There’s some debate about how lamingtons came about. Apparently, they originated in Brisbane, Queensland (my hometown!), in the late 19th (or early 20th) century. They were named after Lord Lamington.

The State Library of Queensland discusses the theories behind who, and where, lamingtons were created. The Queensland University of Technology says that lamingtons were created in the kitchen at Government House (the Governor’s Residence) while Charles Wallace Alexander Napier Cochrane-Baillie (the Second Baron Lamington) served as the second Governor of Queensland (from 9 April 1896 to 19 December 1901).

The first lamington recipe, as it’s been preserved by the National Library of Australia, appears to have been published in Queensland Country Life on 17 December 1900.

Final Thoughts

These are not your average cakes. Please try them! Thank you for joining me on another culinary adventure.

I hope you enjoy the secrets of lamingtons as much as I have enjoyed sharing them with you. So, gather your ingredients, fire up the oven, and let your creativity lead the way.

Until next time, enjoy!