Why You’ll Love This Recipe

I love these Lamingtons because they’re the perfect mix of textures and flavors—moist sponge, silky chocolate icing, and a delicate coconut coating. Freezing the sponge before dipping makes them easy to handle, so there’s no mess or crumbling. The optional jam and cream layer turns them into a decadent dessert, but even plain, they’re beautifully simple and delicious. They store and freeze well too, making them ideal for parties or lunchbox treats.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Butter Sponge
125g unsalted butter, softened
1 cup (220g) caster sugar
1/2 tsp vanilla extract
3 eggs, room temperature
1 3/4 cups (260g) plain flour, sifted
3.5 tsp baking powder
1/2 cup (125ml) milk (low or full fat)

Icing
4 cups (480g) icing sugar, sifted
1/3 cup (22g) cocoa powder
1 tbsp (15g) unsalted butter
150ml (1/2 cup + 2 tbsp) boiling water

Coating
3–4 cups desiccated coconut

Optional Jam and Cream
Strawberry jam
1 cup (250ml) cream
1 tbsp white sugar

Directions

1. I preheat the oven to 180°C (160°C fan-forced) and grease a 20 x 30cm cake pan. I line it with baking paper, leaving an overhang on all sides to make lifting easier.

2. I sift the flour and baking powder together in a bowl and set them aside.

3. In a large bowl, I beat the butter, sugar, and vanilla with an electric mixer on medium-high speed for about 2 minutes until pale and fluffy.

4. I add the eggs one at a time, beating well after each addition to keep the batter smooth.

5. I gently fold in half the flour mixture, then stir in half the milk. I repeat with the remaining flour and milk until just combined.

6. I pour the batter into the prepared pan and smooth the surface. I bake for 25 minutes or until a skewer inserted into the center comes out clean.

7. I let the cake stand for 5 minutes before using the baking paper to lift it onto a wire rack to cool completely.

8. Once cooled, I cut the sponge into 15 squares (5 x 3). I freeze them for about 1 to 1.5 hours before coating—this makes them much easier to handle.

9. To make the icing, I combine the icing sugar, cocoa powder, butter, and boiling water in a heatproof bowl and stir until smooth. It should be a syrupy consistency, not too thick. If it firms up, I warm it slightly to loosen it again.

10. I place the coconut in a wide, shallow dish. Using two forks, I dip each frozen cake piece into the chocolate icing, letting the excess drip off, then roll it in coconut until coated. I set the finished Lamingtons on a tray to set for about 1–2 hours.

Optional Jam and Cream Filling
11. I beat the cream with the sugar until firm peaks form. I cut the Lamingtons in half horizontally, spread one side with jam, and pipe or dollop cream on top before placing the lid back on.

Servings and Timing

This recipe makes about 15 Lamingtons.
Prep time: 40 minutes
Cook time: 25 minutes
Total time: 1 hour 5 minutes

Variations

Sometimes I swap the strawberry jam for raspberry or passionfruit curd for a tropical twist. For an extra chocolate hit, I use dark cocoa powder or drizzle melted chocolate over the finished Lamingtons. When I want to get creative, I tint the icing pink and skip the cocoa for a fun, colorful version. I’ve also made mini Lamington bites for parties—they’re adorable and easy to serve.

Storage/Reheating

Without cream, I store Lamingtons in an airtight container at room temperature for up to 4 days or freeze them for up to 3 months. If they contain cream, I keep them refrigerated and enjoy within 2–3 days. To serve frozen Lamingtons, I let them thaw at room temperature for about an hour—they taste as fresh as the day they were made.

FAQs

Why should I freeze the sponge before coating?

Freezing helps the cake stay firm, making it easier to dip into the icing without crumbling.

Can I use self-raising flour instead of plain flour?

Yes, I use 1 3/4 cups self-raising flour instead and skip the baking powder.

How do I keep the icing from getting too thick?

If it thickens as I work, I warm it slightly or stir in a tablespoon of hot water.

Can I use shredded coconut instead of desiccated?

Desiccated coconut sticks better, but shredded coconut gives a chewier texture if that’s what I prefer.

Can I make them gluten-free?

Yes, I use a gluten-free baking flour blend and check that the baking powder and cocoa are gluten-free.

What kind of jam works best?

Strawberry or raspberry jam are traditional, but any smooth jam works beautifully.

Can I make mini Lamingtons?

Yes, I cut the cake into smaller squares and reduce freezing and coating time slightly.

How can I make the sponge extra moist?

I don’t overbake it and I always use room-temperature butter and eggs for the perfect texture.

Can I use store-bought sponge cake?

Absolutely! It’s a great shortcut, though homemade gives a richer flavor.

How do I serve them neatly with cream and jam?

I chill them briefly after filling so the cream firms up and holds its shape when sliced.

Conclusion

These classic Lamingtons are pure Australian comfort—soft sponge, smooth chocolate icing, and that irresistible coconut coating. I love how something so simple can be so nostalgic and satisfying. Whether I make them plain or filled with jam and cream, they always remind me why Lamingtons are such a beloved treat. Perfect for afternoon tea, bake sales, or just a sweet moment of indulgence.