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Classic lamingtons coated in chocolate icing and rolled in desiccated coconut on a serving plate.

Lamingtons Recipe

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.

Course: Dessert
Cuisine: Australian
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time 12 hours
Total Time: 13 hours
Servings: 15 lamingtons for a 19 × 29 cm – 7.5 × 11.5 inch pan
Author: Recipe adapted from Taste and Corridor Kitchen

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

  1. Sift the combined flours into a large bowl. Repeat this process 3 times.
  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.
  3. Sift the flour mixture over the egg mixture and add the boiling water. Gently fold with a whisk until a smooth batter forms.
  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.

  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.

  6. Turn the cake onto a wire rack, cover with a clean tea towel, and leave overnight to cool completely.

To Make the Icing

  1. Sift the icing sugar mixture and cocoa powder into a bowl. Add the milk and butter and stir to combine.
  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

  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.
  2. Use 2 forks to dip each cake piece into the warm icing, coating it completely. Allow any excess icing to drip off.
  3. Roll each piece in the coconut, pressing gently to coat evenly, then place on a wire rack.
  4. Set aside for at least 1 hour, or until the icing sets.
  5. Serve with a hot cuppa and enjoy.