Classic Australian Lamingtons
Iconic Australian sponge cake squares dipped in chocolate and rolled in desiccated coconut. A beloved afternoon tea tradition passed down through generations.
The Story Behind This Recipe
My grandmother's recipe - Margaret Chen
Every Australian has a lamington story. Mine begins in my grandmother's kitchen in Brisbane, where the sweet aroma of vanilla sponge would fill the house every Saturday morning. Gran learned this recipe from her mother, who made them for fundraisers during the 1950s - the classic "lamington drive" was how many Australian schools and community groups raised money.
The origin of lamingtons is debated, but most agree they were named after Lord Lamington, Governor of Queensland from 1896 to 1901. Whether created by accident when a maid dropped cake into chocolate, or deliberately invented by his chef, these humble squares have become an Australian icon.
Gran's secret was always using day-old sponge - it holds together better when dipping. She'd recruit us grandkids to help roll them in coconut, our hands covered in chocolate and coconut flakes, stealing pieces when she wasn't looking. These lamingtons represent more than a recipe; they're a taste of Australian childhood, community spirit, and the simple pleasure of homemade sweetness shared with loved ones.
"Every recipe tells a story, and every story brings us closer to the heart of home."
Adjust Servings
Scaled Ingredients:
💡 Tip: Cooking times may need adjustment when scaling. Larger batches may take longer, smaller batches may cook faster.
Ingredients
For the Sponge Cake
For the Chocolate Icing
For Coating
Pro Tips
- • Day-old cake is essential - fresh cake crumbles when dipping. Make the sponge a day ahead.
- • Keep your hands clean and dry when rolling in coconut for the best coating.
- • If the chocolate icing gets too thick, gently warm it over a double boiler while stirring.
- • For a twist, spread raspberry or strawberry jam on the cake before cutting into squares.
- • Double-dip for extra chocolate flavor - let the first coat set, then dip again.
Storage
Store in an airtight container at room temperature for up to 5 days. Can be frozen for up to 3 months - layer between baking paper to prevent sticking.
Instructions
- 1
Preheat your oven to 180°C (160°C fan-forced). Grease and line a 20cm x 30cm lamington tin with baking paper, ensuring the paper comes up the sides for easy removal.
- 2
Using an electric mixer, beat eggs and caster sugar on high speed for 8-10 minutes until thick, pale, and tripled in volume. The mixture should hold a ribbon trail when you lift the beaters - this is crucial for a light sponge.
10 minutes - 3
Sift together the self-raising flour and cornflour. Gently fold the dry ingredients into the egg mixture in three batches using a large metal spoon or spatula. Use a figure-eight motion to maintain the airiness - don't overmix or you'll deflate the batter.
- 4
Combine the melted butter, boiling water, and vanilla extract. Make a well in the center of the batter and pour in the butter mixture. Gently fold until just combined - you should still see some streaks, which is fine.
- 5
Pour the batter into the prepared tin and gently smooth the top. Bake for 20-25 minutes until golden and the cake springs back when lightly touched. A skewer inserted in the center should come out clean.
25 minutes - 6
Cool the cake in the tin for 5 minutes, then turn out onto a wire rack. Remove the baking paper and allow to cool completely. For best results, wrap the cooled cake in plastic wrap and refrigerate overnight - day-old cake is easier to handle.
- 7
The next day, trim the edges of the cake (baker's treat!) and cut into 16 equal squares, roughly 5cm x 5cm. Set aside while you prepare the chocolate icing.
- 8
For the chocolate icing, combine sifted icing sugar and cocoa powder in a large heatproof bowl. Add melted butter and gradually whisk in boiling water until you achieve a smooth, pourable consistency - it should coat the back of a spoon but still flow easily.
- 9
Place the desiccated coconut in a shallow dish. Set up your dipping station: chocolate icing bowl, two forks, coconut dish, and a wire rack over a tray to catch drips.
- 10
Working quickly (the icing will thicken as it cools), place a cake square on a fork and dip into the chocolate icing, turning to coat all sides. Let excess icing drip off, then use another fork to transfer the square to the coconut.
- 11
Roll the chocolate-coated square in coconut, using a spoon to coat all sides evenly. Transfer to a wire rack to set. Repeat with remaining squares. If the icing becomes too thick, add a tablespoon of boiling water and stir well.
- 12
Allow the lamingtons to set at room temperature for at least 2 hours before serving. The chocolate icing will firm up and the coconut will adhere beautifully. Store in an airtight container for up to 5 days - if they last that long!
2 hours
Ingredient Substitutions
Nutrition Information
Per serving (approximate)
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