About this Dish
Australia's national cake — squares of sponge cake coated in chocolate icing and rolled in desiccated coconut. Often split and filled with jam and cream. A fixture of school fundraisers, bakeries and afternoon teas across Australia. Named after Lord Lamington, Governor of Queensland 1896-1901. Simple, nostalgic and completely Australian.
IngredientsServes 8
🥚Eggs, 4 large at room temperature
🍚Caster sugar, 3/4 cup (165g)
🌾Self-raising flour, 1 cup (150g) sifted
🧈Unsalted butter, 30g melted
🍫Icing sugar, 3 cups (375g)
🍫Cocoa powder, 1/3 cup (35g)
🥛Full cream milk, 1/2 cup (125ml)
🧈Unsalted butter, 30g extra for icing
🥥Desiccated coconut, 2 cups (180g)
🍓Strawberry jam and whipped cream, for filling (optional)
Method
1
Preheat your oven to 180°C (160°C fan-forced) and grease and line a 20x30cm rectangular baking tin. Beat the eggs and caster sugar together with electric beaters for about 8 minutes until the mixture is thick, pale and tripled in volume.2
Gently fold the sifted self-raising flour into the egg mixture in two batches using a large metal spoon, being careful not to knock out the air. Fold in the melted butter, then pour the batter into the prepared tin and bake for 20–25 minutes until golden and springy to the touch.3
Turn the sponge out onto a wire rack and leave to cool completely — ideally wrap it in cling film and refrigerate overnight, as a cold, firm sponge is much easier to cut and coat without crumbling.4
Cut the cooled sponge into 16 even squares. To make the chocolate icing, sift the icing sugar and cocoa into a heatproof bowl, add the extra butter and milk, and stir over a saucepan of simmering water until smooth and glossy.5
Spread the desiccated coconut out in a shallow tray. Using two forks, dip each sponge square into the warm chocolate icing, turning to coat all sides, letting any excess drip off.6
Roll each iced square in the coconut, pressing gently so it sticks all over, then place on a wire rack to set for at least 30 minutes. If making the classic filled version, slice each lamington in half horizontally once set and sandwich with a layer of strawberry jam and a dollop of whipped cream.7
Once the icing has set (about 30 minutes), serve as-is or slice each lamington in half horizontally and sandwich with a spoonful of strawberry jam and a dollop of whipped cream. Lamingtons keep well in an airtight container for up to 3 days.User Reviews
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