Lamingtons
Embrace a taste of Australia with this Homemade Lamingtons Recipe! Delightful sponge cakes, dipped in smooth chocolate and rolled in desiccated coconut. These splendid cakes grace the shelves of bakeries and supermarkets alike, but nothing compares to the delight of creating your own batch!
Fellow Australians will undoubtedly agree that the joy of Lamingtons, a cherished treat from our childhood, remains undiminished into adulthood.
Lamingtons
A beloved Australian delicacy, Lamingtons fondly remembered from childhood, combine a fluffy sponge cake with rich chocolate icing, all rolled in desiccated coconut.
A favorite for both kids and adults, Lamingtons are a staple in Australian bakeries and homes.
Making Lamingtons at home might seem challenging, but it’s a fun and fulfilling experience. A homemade batch always brings a special touch, often unmatched by store-bought versions.
The process involves three key steps: baking a light sponge cake, preparing the chocolate icing, and the final coconut coating.
While it’s a bit time-consuming, the results are absolutely worth it!
Whether you’re an Australian reminiscing over this classic or a baking enthusiast exploring international flavors, this Lamington recipe is sure to delight you.
What is a Lamington?
A Lamington is a traditional Australian dessert consisting of a cube of sponge cake coated in a layer of chocolate icing and rolled in desiccated coconut. Renowned for its delightful texture and taste, it’s a beloved treat in Australia and beyond.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make this lemon slice is at the bottom of this post.
- All-purpose flour: Also known as plain flour in Australia. Make sure to accurately measure your flour and basic baking ingredients for the best results.
- Cornstarch: Also known as cornflour. Arrowroot powder can be a substitute if cornstarch is not available.
- Caster Sugar: Finer than granulated sugar and dissolves more easily. You can use either white or raw/golden caster sugar.
- Milk: Room-temperature milk blends more smoothly. Almond milk is a great plant-based option, but any milk alternative should work.
- Powdered Sugar: Also known as icing sugar. Sieve to remove lumps for a smoother texture.
- Desiccated Coconut: Ensure it’s unsweetened to balance the sweetness of the icing.
How To Make Homemade Lamingtons
A full and detailed recipe card is at the bottom of this post.
Oven & Pan Prep: Preheat to 180ºC (356ºF). Grease and line an 8″x12″ pan with overhanging edges for easy removal.
Dry Ingredients: Sift flour, cornflour, and baking powder. Set aside. Melt the butter and set it aside to cool slightly without solidifying.
Beat Eggs: Beat eggs until light and frothy (1.5 minutes). Gradually mix in the sugar, 1/3 at a time, beating for 15 seconds after each addition. Scrape down the sides.
Test Consistency: Drizzle batter in a figure 8; it should form thick ribbons (refer to image).
Incorporate Liquids: Fold in melted butter and milk gently. Ensuring not to lose too much air in the batter.
Fold in Flour: Sift and fold the flour mixture in two batches, avoiding over-mixing. Transfer to the pan, smoothing the top.
Bake: Bake for 18-20 minutes, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Icing: Combine icing sugar and cocoa. Mix in melted butter and boiling water, whisk until smooth.
Coconut Prep: Spread coconut on a tray or in a shallow bowl.
Slice Cake: Cut cooled cake into 15 squares, place on a wire rack over a tray or lined baking paper.
Chocolate Dip: Use a fork to coat each square in chocolate icing, allow excess to drip off.
Coconut Coating: Roll each chocolate-coated square in coconut, then set back on the wire rack.
Set & Serve: Allow Lamingtons to set at room temperature for 30 minutes before serving.
Expert Tips
- Sifting Dry Ingredients: Ensures a lump-free and airy sponge cake.
- Room Temperature Ingredients: Beating eggs at room temperature helps achieve a light, frothy consistency.
- Gradual Addition of Sugar: Be sure to add 1/3 of the sugar at a time and beat for 15 seconds after each addition. This enhances the texture and stability of the sponge cake batter.
- Testing for Consistency: Looking for a ribbon-like texture in the batter ensures the right consistency for a sponge cake.
- Folding Technique: Gentle folding of the flour mixture preserves airiness, crucial for a fluffy cake.
Why Do I Need to Beat the Eggs for So Long?
Beating the eggs until they’re light and frothy, and then continuing to beat after adding sugar, helps incorporate air. This process is key to achieving the desired volume and texture in the sponge cake.
Is it Necessary to Use a Stand Mixer?
While a stand mixer makes the process easier, you can use an eletric hand mixer, it just take more muscle power, get those arms working!
Can I Prepare the Sponge Cake a Day Ahead?
Yes, you can bake the sponge cake a day ahead. Allowing it to cool and dry overnight can make it easier to handle when cutting and coating with chocolate and coconut.
Storage Instructions
- Store: In an airtight container, at room temperature for 2-3 days or in the refrigerator for 3-4 days. Bring them to room temperature before serving for the best flavor and texture.
- Freeze: Wrap Lamingtons individually, place them in an airtight container and freeze for up to 1 month.
- Thaw: To thaw, place in the refrigerator for several hours or at room temperature until fully thawed.
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If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Lamingtons
Ingredients
Sponge Cake
- 1 cup (150g/5.3oz) all-purpose flour, scoop & leveled
- 1/4 cup cornstarch, or cornflour
- 1 1/2 tsp baking powder
- 40 g unsalted butter
- 3 large eggs, at room temperature
- 1/2 cup caster sugar
- 1/2 cup whole milk, at room temperature
Chocolate Icing
- 2 cups powdered sugar
- 1/3 cup natural unsweetened cocoa powder
- 20 g unsalted butter, melted
- 2/3 cups boiling water
Coconut Coating
- 1 1/2 cups desiccated coconut
Instructions
Sponge Cake
- Preheat Oven & Prep Tray: Set oven to 180ºC (356ºF). Grease and line a 8-inch x 12-inch (20cm x 30cm) cake pan, leave overhang to easily remove cake. Set aside.
- Mix Dry Ingredients: Sift together the flour, cornflour, and baking powder in a medium size bowl. Set aside.
- Prepare Butter: Melt the butter and set it aside to cool slightly, without letting it solifify.
- Beat Eggs: In a stand mixer or with an electric hand beater, beat room temperature eggs for 1 minute and 30 seconds until light and frothy.
- Add Sugar: Gradually add the sugar, 1/3 at a time, beating for 15 seconds after each addition. Scrape down the sides.
- Test Consistency: Lift the whisk and drizzle the batter in a figure 8 shape. The batter should form thick ribbons and briefly hold its shape atop the mixture. See the provided image in the blog post for reference.
- Add Butter and Milk: Gently fold in melted butter and milk without over-mixing, ensuring to keep as much air as possible in the batter.
- Fold in Flour: Sift in half of the flour mixture and gently fold into the eggs, then repeat with the remaining flour. Fold until no streaks of flour remain, avoiding over-mixing.
- Transfer Batter: Pour the batter into the lined pan, smooth the top out evenly.
- Bake: Bake for 18-20 minutes. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Icing
- Prepare Icing: Mix icing sugar and cocoa in a medium size mixing bowl. Add melted butter and boiling water, whisk until smooth.
Coconut Coating
- Prep Coconut: Spread coconut on a tray or in a shallow bowl.
Assemble Lamingtons
- Cut Sponge Cake: After cooling, slice the cake into 15 squares (see image in post for guidance). Position the cakes on a wire rack set over a baking tray or lined with baking paper to catch any drips during the icing process.
- Dip in Chocolate: Coat each cake square in chocolate icing using a fork, letting the excess drip off.
- Coat in Coconut: Place the square into the coconut and move it around to coat. Transfer it to the wire rack. Repeat process with remaining cake squares.
- Set: Let lamingtons set at room temperature for 30 minutes to set. Enjoy!
Notes
- Store: In an airtight container, at room temperature for 2-3 days or in the refrigerator for 3-4 days. Bring them to room temperature before serving for the best flavor and texture.
- Freeze: Wrap Lamingtons individually, place them in an airtight container and freeze for up to 1 month.
- Thaw: To thaw, place in the refrigerator for several hours or at room temperature until fully thawed.
Hi, once I’ve folded in the flour, the mixture becomes quite thick and doughy. Would it not be better to put in the butter and milk first? Tried it twice and same result. Any idea why?
Hi George, Thank you so much for your insightful comment and for trying out the recipe! I appreciate your feedback. After testing the recipe with your suggestion, I agree that adding butter and milk before the flour improves the batter consistency. I’ve updated the recipe accordingly and would love to hear your thoughts on the revised version! Kindest, Sam
These were perfect. As an Australian living in North America the only way to fix my lamington craving was to make them myself. Loved the light sponge cake base, unlike the other recipes I found. These tasted so so good. Mine were not that pretty but they got better by the last few as I got a knack for it. They also tasted better the next day. Will be making again.
Hi Elaine, thanks for sharing your feedback! I’m so happy you got to enjoy lamingtons again, a nostalgic moment for you i’m sure! Yes absolutely, once you get the hang of the dipping and coating, the process fastens up Thanks for sharing and I hope you get to enjoy more of your favourite Aussie classics while living overseas! Sam 🙂