Description
Classic Australian lamington recipe with light sponge cake, rich chocolate coating, and fluffy coconut. This foolproof recipe includes the freezer trick for perfect results every time.
Ingredients
For the Sponge Cake:
4 large eggs, room temperature
3/4 cup (150g) caster sugar
1 cup (125g) all-purpose flour
1/4 cup (30g) cornstarch
1 tsp baking powder
2 tbsp melted butter
2 tbsp warm milk
For the Chocolate Coating:
3 cups (450g) powdered sugar
1/3 cup (30g) cocoa powder
20g butter, melted
1/2 cup (120ml) boiling water
For Assembly:
3 cups (300g) desiccated coconut
1 cup raspberry or strawberry jam (for filled version, optional)
Instructions
1. Preheat oven to 350°F (180°C). Line a 9×13 inch rectangular pan with parchment paper.
2. Beat eggs and sugar with electric mixer on high speed for 8-10 minutes until thick, pale, and at ribbon stage.
3. Sift flour, cornstarch, and baking powder together. Gently fold into egg mixture using a spatula.
4. Combine melted butter and warm milk, then fold into batter until just combined.
5. Pour batter into prepared pan and bake for 20-25 minutes until golden and springy to touch.
6. Cool completely in pan, then refrigerate uncovered for 30 minutes or overnight.
7. Cut chilled cake into 16-20 even squares. Freeze squares on a tray for 1 hour.
8. Make chocolate coating: whisk powdered sugar, cocoa powder, melted butter, and boiling water until smooth and pourable.
9. Place coconut in a shallow dish. Set up coating station with chocolate bowl, coconut tray, and cooling rack.
10. Using two forks, dip each frozen square into chocolate coating, covering all sides. Let excess drip off.
11. Immediately roll coated square in fresh coconut, covering completely. Place on cooling rack.
12. Repeat with remaining squares, replacing coconut as it becomes clumpy.
13. Let lamingtons set at room temperature for 1-2 hours before serving.
Notes
Freezing the cake squares is the secret to preventing crumbling during coating.
For filled lamingtons, spread jam between two cake layers before cutting and freezing.
If chocolate coating becomes too thick, add hot water 1 tablespoon at a time.
Store in airtight container at room temperature for 4-5 days.
Lamingtons freeze well for up to 3 months – thaw at room temperature before serving.
For best texture, let lamingtons sit overnight before eating.
Pair with our pumpkin coffee cake or peach ricotta cake for a complete afternoon tea spread.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert, Afternoon Tea
- Method: Baking, Coating
- Cuisine: Australian
Nutrition
- Serving Size: 1 lamington (50g)
- Calories: 146
- Sugar: 15.8g
- Sodium: 109mg
- Fat: 4.6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1.3g
- Protein: 2.4g
- Cholesterol: 42mg
Keywords: lamington recipe, australian lamington, chocolate coconut cake, lamington cake recipe, classic lamington, easy lamington recipe