If you’re looking to recreate an iconically sweet treat from Down Under, this Lamingtons Recipe is your ticket to delight. Soft sponge cake dipped in luscious chocolate icing and generously rolled in coconut, each bite is a wonderful blend of melt-in-your-mouth nostalgia and chewy satisfaction. Whether you’re celebrating a special occasion, wanting to impress at a bake sale, or craving a whimsical dessert with a story, these traditional Australian favorites hit the spot every single time.
Ingredients You’ll Need
The magic of the Lamingtons Recipe is how it transforms a handful of classic pantry items into something outrageously good. Each ingredient plays a key role, resulting in the iconic fluffy texture, chocolatey exterior, and snowy coconut finish that everyone loves.
- Unsalted Butter (1 cup/2 sticks): Provides rich flavor and a tender, moist crumb to the sponge cake.
- Granulated Sugar (1 cup): Sweetens the batter and helps create a beautifully light and airy texture.
- Large Eggs (4): Bind everything together and lend that classic sponge cake lift.
- Vanilla Extract (1 teaspoon): Adds warmth and depth, letting the classic flavors shine.
- All-Purpose Flour (2 cups): Gives structure to the cake while keeping it delicate.
- Baking Powder (2 teaspoons): Ensures your sponge rises perfectly and stays fluffy.
- Salt (1/2 teaspoon): Balances out the sweetness and intensifies the chocolate flavor in the icing.
- Whole Milk (1/2 cup + 1/2 cup): Keeps the batter moist and is also used to create a silky chocolate icing.
- Powdered Sugar (3 1/2 cups): The backbone of the signature chocolate icing, adding sweetness and smoothness.
- Unsweetened Cocoa Powder (1/3 cup): Gives that deep, dark chocolate flavor in every bite.
- Unsalted Butter for Icing (2 tablespoons): Adds shiny richness and helps the icing set perfectly.
- Desiccated Coconut (3 cups): That irresistible, snowy coating with a delightful tropical crunch.
How to Make Lamingtons Recipe
Step 1: Prepare Your Baking Pan and Preheat
Start by preheating your oven to 350°F (180°C). Grease and line a 9×13-inch baking pan with parchment paper, making sure the sides are well covered. This helps the finished sponge turn out effortlessly and stay in perfect shape for dipping.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture turns pale and fluffy. This is your secret for an airy, melt-in-the-mouth sponge—don’t rush this step! Scrape down the bowl as you go to ensure a consistent batter.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition so the batter remains smooth and emulsified. Blend in the vanilla extract, infusing every bite with that familiar, comforting aroma.
Step 4: Incorporate Dry Ingredients and Milk
In a separate bowl, whisk together the flour, baking powder, and salt. Add these dry ingredients to the wet mixture in two batches, alternating with the half-cup of milk. Mix just until everything comes together—you want to avoid over-mixing for the fluffiest result.
Step 5: Bake the Sponge
Pour the batter into your prepared pan and gently smooth the top. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan so it stays tender and doesn’t break when removed.
Step 6: Cut and Chill the Cake
Once cooled, carefully lift the cake out and transfer to a board. Cut into 16 equal squares using a sharp knife for neat edges. Arrange the squares on a tray and refrigerate for one hour—this chilling makes them much easier to dip without crumbling.
Step 7: Make the Chocolate Icing
Sift together the powdered sugar and cocoa powder into a large bowl. In a small saucepan, heat half a cup of milk with two tablespoons of butter until melted and steaming. Pour the warm mixture over the sugar and cocoa, then whisk into a smooth, glossy icing.
Step 8: Dip, Coat, and Set
Now for the fun part: working one at a time, dip each cake square gently into the chocolate icing, using two forks to turn and coat all sides. Immediately roll in the desiccated coconut, covering every bit. Place finished lamingtons on a wire rack to set, and repeat until all squares are transformed into coconut-coated masterpieces.
How to Serve Lamingtons Recipe
Garnishes
Sometimes simple is perfect: a dusting of extra desiccated coconut, a drizzle of melted dark chocolate, or even a few fresh raspberries perched on each lamington will make your platter absolutely stunning. If you love a bit of color, add edible rose petals or mini mint leaves for a springtime vibe.
Side Dishes
Lemingtons are dreamy on their own, but for a proper Aussie afternoon tea, pair them with a pot of black tea, robust coffee, or a pitcher of vanilla-infused milk. For a summery spin, serve with fresh berries or a scoop of creamy vanilla ice cream.
Creative Ways to Present
Try stacking your lamingtons recipe squares into a celebratory cake tower, or tuck them into colorful cupcake liners for easy serving at a buffet or party. For a whimsical twist, sandwich two squares with a slick of raspberry or strawberry jam and serve as “double deckers” for extra wow factor.
Make Ahead and Storage
Storing Leftovers
If you somehow have any lamingtons left after the initial crowd descends, store them in an airtight container at room temperature for up to three days. They’ll hold their shape and stay delightfully moist and flavorful.
Freezing
The lamingtons recipe is a star when it comes to freezing! Once set, pop the finished lamingtons into a well-sealed container with parchment layers between them. They freeze beautifully for up to two months. Thaw at room temperature, and they’ll taste just as fresh as the day they were made.
Reheating
While lamingtons are typically served at room temperature, if you like a slightly warm treat, microwave one on low for 10–15 seconds. This ever-so-slight warming softens the sponge and enhances the flavors, making them feel bakery-fresh.
FAQs
Can I use store-bought sponge cake in this Lamingtons Recipe?
Absolutely! If you’re pressed for time, a plain, firm store-bought sponge can be used. Just chill before dipping, so it keeps its shape.
Is it possible to make Lamingtons Recipe gluten-free?
Yes, you can swap the all-purpose flour for your favorite gluten-free blend. Make sure it’s suitable for cakes and includes xanthan gum for best texture.
How do I prevent the cake from breaking when dipping?
Chilling the cut sponge squares before dipping is key. This firms them up and helps them survive the chocolate bath intact. Always handle gently with two forks!
Can I add a filling to my lamingtons?
Definitely! Many traditional bakers add a layer of raspberry or strawberry jam, or even a dollop of whipped cream. Just sandwich the filling between two squares before icing and coating in coconut.
What’s the best way to get an even coating of coconut?
Pile your desiccated coconut in a shallow bowl and drop each chocolate-coated square in straightaway. Gently press coconut onto all sides—rolling and pressing helps it stick beautifully.
Final Thoughts
Don’t let the legendary status intimidate you—this Lamingtons Recipe is surprisingly approachable and an absolute joy to share. Give it a go, pass it around at your next gathering, and watch faces light up with that first blissful, chocolate-coconut bite. Your lamington legacy starts here!
Print
Lamingtons Recipe
- Total Time: 2 hours (including chilling and setting)
- Yield: 16 lamingtons 1x
- Diet: Vegetarian
Description
A classic Australian dessert, Lamingtons are tender sponge cake squares dipped in chocolate icing and coated in desiccated coconut. These sweet treats are perfect for any occasion and are sure to satisfy your sweet tooth!
Ingredients
Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
Icing:
- 3 1/2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
Coating:
- 3 cups desiccated coconut
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C) and grease and line a 9×13-inch baking pan.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the wet mixture alternately with the milk, mixing until just combined.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool and cut: Let the cake cool completely, then cut it into 16 squares. Chill the squares in the refrigerator for 1 hour to firm up.
- Make icing: Sift powdered sugar and cocoa powder into a bowl. Heat milk and butter in a saucepan until butter is melted. Pour over sugar mixture and whisk until smooth.
- Dip and coat: Dip each cake square into the chocolate icing, coating all sides, then roll in desiccated coconut. Place on a wire rack to set.
Notes
- Chilling the cake before dipping helps it hold its shape.
- For a fun twist, add a layer of raspberry jam between two squares and sandwich them before icing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 lamington
- Calories: 290
- Sugar: 24g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
