Classic Australian Lamingtons: Coconut & Chocolate Bliss

If you've ever dreamed of a perfect, pillowy cake square coated in chocolate and coconut, you've dreamed of a Lamington. This iconic Australian treat is a national treasure for a reason. It's a simple, elegant dessert that combines a soft, airy sponge cake with a rich, glossy chocolate glaze and a generous, shaggy coating of desiccated coconut.1

Lamingtons are a true celebration of textures and flavors. The light, tender cake is a perfect counterpart to the sweet chocolate and the chewy coconut. They’re a fantastic treat for a morning tea, a weekend project, or a beautiful addition to any dessert table. With a little care and a few simple steps, you can master this classic and enjoy a taste of Australia in your own kitchen.

Classic Australian Lamingtons

Coconut & Chocolate Bliss

Yields: 16 Lamingtons

Prep time: 30 minutes (plus cooling time)

Cook time: 25-30 minutes

Ingredients

  • For the Sponge Cake:

    • 2 cups all-purpose flour

    • 1 ½ teaspoons baking powder

    • ½ teaspoon salt

    • ½ cup unsalted butter, softened

    • 1 cup granulated sugar

    • 2 large eggs, at room temperature

    • 1 teaspoon vanilla extract

    • 1 cup milk

  • For the Chocolate Glaze:

    • 3 cups powdered sugar

    • ½ cup unsweetened cocoa powder

    • ¼ cup unsalted butter, softened

    • ½ cup milk

    • 1 teaspoon vanilla extract

  • For the Coating:

    • 3 cups desiccated coconut

Instructions

1. Make the Sponge Cake

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch or 9x9-inch baking pan.

  2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

  3. Cream Butter & Sugar: In a large bowl, use a hand or stand mixer to beat the softened butter and granulated sugar on medium-high speed until light and fluffy (about 2 minutes).

  4. Add Wet Ingredients: Beat in the eggs one at a time, then mix in the vanilla extract.

  5. Combine: Alternate adding the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.

  6. Bake: Pour the batter into the prepared pan and spread it into an even layer. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool: Let the cake cool completely in the pan before inverting it onto a wire rack.

2. Prepare the Chocolate Glaze & Coconut

  1. Make Glaze: In a large, shallow bowl, whisk together the powdered sugar, cocoa powder, softened butter, milk, and vanilla extract until the glaze is smooth and free of lumps.

  2. Prepare Coconut: Pour the desiccated coconut into a separate large, shallow bowl or dish.

  3. Cut Cake: Slice the cooled cake into 16 equal squares.

3. Assemble the Lamingtons

  1. Dip in Glaze: Working with one cake square at a time, use a fork to dip it into the chocolate glaze. Make sure all sides are completely coated.

  2. Coat in Coconut: Transfer the glazed cake square to the bowl of coconut. Gently roll it until it is completely coated.

  3. Set: Place the finished Lamington on a parchment-lined baking sheet.

  4. Repeat with the remaining cake squares.

4. Chill and Serve

  • Place the baking sheet in the refrigerator and chill for at least 30 minutes to allow the glaze to set.

  • Serve the Lamingtons chilled or at room temperature.

Pro-Tips for a Perfect Lamington

  • The Right Sponge: A classic butter sponge cake is key. It's light enough to absorb the glaze without becoming soggy.

  • Don't Rush the Glaze: Make sure your glaze is smooth and lump-free before you start dipping. If it's too thick, add a little more milk, a teaspoon at a time.

  • The Coconut: Use desiccated coconut, not shredded. It's the traditional choice and gives the Lamington its signature shaggy look and chewiness.

  • The Right Tools: A fork is a great tool for dipping the cake. You can use two forks to transfer the cake from the glaze to the coconut to avoid a messy process.

  • Jam & Cream: For a classic Australian take, you can slice the Lamingtons in half horizontally and add a layer of raspberry jam and/or fresh cream before assembling.2