Tender sponge squares dipped in chocolate icing and rolled in coconut, with a soft crumb and rich coating make Lamingtons a classic tea time favourite.
Lamingtons are squares or rectangles of sponge cake, dipped in chocolate icing and coated with desiccated coconut. They are another iconic Australian food, and I served them with tea for my “Come have some Aussie tucker, mate!” party.
I had never made them before, but I was very happy I did, as they were much better than store-bought ones. You can also use store-bought sponge cake, as the cake needs to be made the day before, then prepare your own icing.
These Australian Lamingtons are easy to make, and if you like coconut and chocolate, you shouldn’t miss them.
You can also halve them and sandwich them with whipped cream and or raspberry or strawberry jam. They are a great tea time treat. Enjoy!
Why We Love Classic Coconut Lamingtons
- Travels well without getting messy, which makes it useful for sharing or bringing to events.
- Bite-sized pieces make grabbing one easy without cutting or portioning, even when serving a larger group.
- Pairs naturally with coffee or tea without needing anything extra on the side to make it feel complete.
Key Ingredients for Lamingtons
Desiccated Coconut
Desiccated coconut gives lamingtons their signature finish and light texture on the outside. Finely shredded coconut coats more evenly and sticks better to the icing.
Cocoa Powder
Brings the chocolate flavour to the icing. A good quality unsweetened cocoa gives a deeper taste without making it too sweet.
Icing Sugar Mixture
Icing sugar gives the coating its smooth texture and light sweetness. A fine icing sugar works best for an even finish on the sponge.
Milk
Milk keeps the icing smooth and gives it a softer consistency. Full cream milk adds a slight richness and improves the overall texture of the coating.
Find the complete list with measurements in the recipe card below.
How to Make Lamingtons
To Make the Sponge Cake
Step 1: Sift the combined flours into a large bowl. Repeat this process 3 times.
Step 2: Whisk the eggs with an electric beater until thick and pale. Add the sugar gradually, 1 tablespoon at a time, whisking well after each addition until dissolved.
Step 3: Sift the flour mixture over the egg mixture and add the boiling water. Gently fold with a whisk until a smooth batter forms.
Step 4: Brush the prepared pan with melted butter and line the base and sides with baking paper, allowing it to overhang slightly. Pour the mixture into the pan and smooth it with the back of a spoon.
Step 5: Bake in a preheated oven at 160°C – 320°F until a skewer or toothpick inserted into the centre comes out clean.
Note: The original recipe suggests baking for 20 minutes, but this may vary depending on the pan used. It may take up to 1 hour, so check for doneness rather than relying on time.
Step 6: Turn the cake onto a wire rack, cover with a clean tea towel, and leave overnight to cool completely.
To Make the Icing
Step 1: Sift the icing sugar mixture and cocoa powder into a bowl. Add the milk and butter and stir to combine.
Step 2: Put the bowl over a saucepan of simmering water, using a double boiler, and stir until the butter melts and the icing becomes smooth. Set aside.
To Assemble
Step 1: Trim the edges of the cooled cake and cut it into 15 rectangles or squares of sponge cake. Place the desiccated coconut on a plate.
Step 2: Use 2 forks to dip each cake piece into the warm icing, coating it completely. Allow any excess icing to drip off.
Step 3: Roll each piece in the coconut, pressing gently to coat evenly, then place on a wire rack.
Step 4: Set aside for at least 1 hour, or until the icing sets.
Step 5: Serve with a hot cuppa and enjoy.
Frequently Asked Questions
You can replace it with plain flour, though the crumb will be less fine. Cornflour helps keep the sponge lighter and softer.
Yes, but it works better to freeze the sponge before coating. Thaw at room temperature, then dip and finish with icing and coconut for the best result.
You can use whipped cream, chocolate spread, lemon curd, or even a thicker custard. Keep the layer thin to help the sponge hold together during dipping.
Yes. Finely chopped nuts, chocolate sprinkles, or crushed biscuits work well, though the texture and finish will be different from the classic version.
Extra Help From the Kitchen
Don’t Rush the First Dip – Start by dipping one or two pieces and check how the icing behaves on the sponge. If it looks too thick, loosen it slightly with a bit of milk. If it runs off too quickly, let it cool for a minute before continuing.
Keep Your Hands Out of It – Use two forks to handle each piece while dipping and coating. This gives better control and prevents the sponge from breaking or soaking up too much icing from direct contact.
Watch the Corners – Lower the sponge gently into the icing and lift it out without leaving it submerged. The corners absorb liquid faster than the centre, and leaving them too long can make them too soft to handle.
Let the Excess Drip Properly – After lifting the sponge from the icing, hold it over the bowl for a few seconds. A lighter coating sets more evenly and keeps the coconut layer from clumping.
Space Them Out While Setting – Arrange each piece of cake with space between them on the rack. As they set, the coating firms up and holds its shape, giving a cleaner finish on all sides.
Variations and Twists
Biscoff Lamingtons – Stir Biscoff spread into the chocolate icing while warming for a deeper caramel flavour. You can also sandwich the sponge pieces with a thin layer of Biscoff before dipping.
Raspberry Lamingtons – Replace the chocolate icing with a raspberry-based icing made from icing sugar and raspberry jam or purée. This gives a lighter, slightly tangy coating while keeping the same dipping method.
Pink Lamingtons – Dip the sponge pieces in raspberry or strawberry jelly instead of chocolate icing, then coat with coconut for a softer, glossier finish.
Gluten-Free Lamingtons – Replace the flours with a gluten-free flour blend and follow the same whisking and folding method. Chill or lightly freeze the cake before dipping to help it hold its shape.
Use Chocolate Sauce – Replace the icing with a chocolate sauce for a lighter coating. Dip the sponge quickly and let any excess drip off before coating with coconut, as the texture is thinner and absorbs faster.
Storage and Shelf Life
Store homemade lamingtons in an airtight container at room temperature for up to 3 to 4 days, keeping them in a cool spot away from direct heat. Line the container with parchment paper or place sheets between layers to prevent sticking.
If the weather is warm, place them in the refrigerator to prevent the icing from softening, then bring them back to room temperature before serving, as chilling can firm up the texture.
For longer storage, lamingtons can be frozen either before or after coating. Keep them in a sealed container for up to 2 to 3 months, then thaw at room temperature before serving.
More Homemade Bakes and Treats
- Pineapple Upside Down Tea Cakes
- Condensed Milk and Coconut Cake
- Chocolate and Coconut Tartelettes
- Yogurt Plumcake
- Fairy Bread
Lamingtons Recipe
Equipment
Ingredients
Sponge Cake
- 75 g – ½ cup self-raising flour
- 75 g – ½ cup plain flour
- 70 g – ½ cup cornflour
- 6 eggs – at room temperature
- 215 g – 1 cup caster sugar
- 1 tbsp boiling water
- melted butter – for greasing
Chocolate Icing
- 2 cups icing sugar mixture
- ¼ cup cocoa powder
- ½ cup milk
- 8 g – ½ tbsp butter
To Coat
- 1 cup finely desiccated coconut
Instructions
To Make the Sponge Cake
- Sift the combined flours into a large bowl. Repeat this process 3 times.
- Whisk the eggs with an electric beater until thick and pale. Add the sugar gradually, 1 tablespoon at a time, whisking well after each addition until dissolved.
- Sift the flour mixture over the egg mixture and add the boiling water. Gently fold with a whisk until a smooth batter forms.
- Brush the prepared pan with melted butter and line the base and sides with baking paper, allowing it to overhang slightly. Pour the mixture into the pan and smooth it with the back of a spoon.
- Bake in a preheated oven at 160°C – 320°F until a skewer or toothpick inserted into the centre comes out clean.Note: The original recipe suggests baking for 20 minutes, but this may vary depending on the pan used. It may take up to 1 hour, so check for doneness rather than relying on time.
- Turn the cake onto a wire rack, cover with a clean tea towel, and leave overnight to cool completely.
To Make the Icing
- Sift the icing sugar mixture and cocoa powder into a bowl. Add the milk and butter and stir to combine.
- Put the bowl over a saucepan of simmering water, using a double boiler, and stir until the butter melts and the icing becomes smooth. Set aside.
To Assemble
- Trim the edges of the cooled cake and cut it into 15 rectangles or squares of sponge cake. Place the desiccated coconut on a plate.
- Use 2 forks to dip each cake piece into the warm icing, coating it completely. Allow any excess icing to drip off.
- Roll each piece in the coconut, pressing gently to coat evenly, then place on a wire rack.
- Set aside for at least 1 hour, or until the icing sets.
- Serve with a hot cuppa and enjoy.
This post may contain affiliate links. If you make a purchase through these links, I may earn a small commission at no extra cost to you.
Wow, I’m flattered you used the icing recipe on my blog. Truth be told, it is the Australian Women’s Weekly lamington icing recipe. And THANKYOU for using dessicated coconut. Gotta be dessicated, I’m a traditionalist.
Your lamingtons look beautiful!
All you have to say is “wrapped in chocolate” and I’m there! These look delicious!
These look wonderful. I love coconut and I can’t wait to try this recipe out!
Manu, these looks so pretty….first time I heard/saw these was couple of days back on some blog & in these two days this is the third post I’m seeing…..may be the sign I should make these….thanks for sharing.
I never heard of this before but it looks super tempting Manu!
Manu, this recipe is fantastic. Mu husband doesn’t like coconut, so maybe I can combine some with it and some with another kind of cover, like, pecans for example, what do you think?
Oooh, I’ve heard of these! I looove coconut, so I’m dying to try these!