Lamingtons are an iconic Australian dessert that perfectly blends nostalgia and indulgence. These delightful treats consist of soft, buttery sponge cake coated in rich chocolate icing and rolled in coconut. You can enjoy them plain or elevate the experience by adding a filling of strawberry jam and cream. With a history that sparks joy and a taste that delights, Lamingtons are a must-try for anyone craving a sweet escape.
Why You’ll Love This Lamingtons
There are countless reasons to fall in love with Lamingtons. First, they are incredibly versatile; you can experiment with flavors and fillings, such as Lamingtons with cream filling or Lamingtons with raspberry jam. Secondly, they evoke a sense of nostalgia, reminding many of childhood treats. They are also easy to make, making them perfect for beginners looking to impress. Plus, these chocolate-covered Lamingtons are perfect for any occasion, from birthday parties to afternoon tea. Finally, they showcase traditional Australian dessert culture, making them a delightful way to celebrate local cuisine.
Ingredients for Lamingtons
Gather these items:
- 125 g unsalted butter, softened
- 1 cup (220 g) caster sugar
- 1/2 tsp vanilla extract
- 3 eggs, room temperature
- 1 3/4 cups (260 g) plain flour, sifted
- 3.5 tsp baking powder
- 1/2 cup (125 ml) milk
- 4 cups (480 g) icing sugar, sifted
- 1/3 cup (22 g) cocoa powder
- 1 tbsp (15 g) unsalted butter
- 150 ml (1/2 cup + 2 tbsp) boiling water
- 3–4 cups desiccated coconut
- Strawberry jam
- 1 cup (250 ml) cream
- 1 tbsp white sugar
How to Make Lamingtons Step-by-Step
- Step 1: Preheat the oven to 180°C (160°C fan-forced). Grease and line a 20 × 30 cm cake pan with baking paper, leaving an overhang for easy removal.
- Step 2: Sift the flour and baking powder together and set aside.
- Step 3: In a large bowl, beat the butter, sugar, and vanilla with an electric mixer on medium-high speed for 2 minutes until pale and fluffy.
- Step 4: Add the eggs one at a time, beating well after each addition.
- Step 5: Fold in half the flour mixture, then stir in half the milk. Repeat with remaining flour and milk until just combined.
- Step 6: Pour the batter into the prepared pan and smooth the surface. Bake for 25 minutes or until a skewer inserted into the center comes out clean.
- Step 7: Cool the cake in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Step 8: Cut into 15 squares and freeze for 1–1.5 hours before coating.
- Step 9: For the icing, combine icing sugar, cocoa powder, butter, and boiling water in a heatproof bowl. Stir until smooth and syrupy. If it thickens, warm slightly or add a little more hot water.
- Step 10: Place coconut in a shallow dish. Using two forks, dip each frozen sponge square in the icing, allow excess to drip off, then roll in coconut. Set on a tray to firm for 1–2 hours.
- Step 11: Whip cream and sugar until firm peaks form. Cut Lamingtons in half, spread one side with jam, and add cream before replacing the top.
Pro Tips for the Best Lamingtons
Keep these in mind:
- Ensure the sponge is completely cooled before coating; otherwise, the icing will melt.
- Use fresh desiccated coconut for the best texture and flavor.
- If you want a unique twist, experiment with vanilla Lamingtons or even a gluten-free version with alternative flours.
Best Ways to Serve Lamingtons
For serving, consider pairing these delicious treats with a cup of tea or coffee. You can also serve them with a side of whipped cream for an indulgent touch. If you’re feeling adventurous, try offering different dipping sauces for a fun twist on how to serve Lamingtons.
How to Store and Reheat Lamingtons
To store your Lamingtons, place them in an airtight container in the fridge for up to a week. If you want to enjoy them later, freeze them without the icing, then coat them with chocolate and coconut when you’re ready to serve. This method preserves their freshness and makes meal prep a breeze.
Frequently Asked Questions About Lamingtons
What’s the secret to perfect Lamingtons?
The secret lies in the freshness of the ingredients and the texture of the sponge. Ensuring your sponge is light and airy will create that perfect bite that everyone loves. For best results, follow the Lamingtons recipe closely.
Can I make Lamingtons ahead of time?
Absolutely! You can prepare the sponge cake up to a day in advance and store it in the fridge. Just coat it with chocolate and coconut when you are ready to serve for the freshest taste.
How do I avoid common mistakes with Lamingtons?
Common mistakes include not letting the sponge cool completely before icing, which can result in melting. Also, ensure you use enough desiccated coconut to coat each Lamington thoroughly; this adds flavor and texture.
Variations of Lamingtons You Can Try
There are many fun variations of Lamingtons you can explore:
- Chocolate-filled Lamingtons: Adding a chocolate filling can elevate the experience.
- Gluten-free Lamingtons recipe: Substitute regular flour with gluten-free flour for a delicious alternative.
- Different coatings: Try using almond flakes or crushed nuts instead of desiccated coconut for a unique twist.
For more delicious dessert ideas, check out our Pistachio Pavlova Meringue Cakes or Easy Cinnamon Rolls.
Print
Lamingtons: 15 Irresistible Chocolate-Covered Delights
- Total Time: 1 hour 5 minutes
- Yield: 15 servings 1x
- Diet: Vegetarian
Description
Classic Australian Lamingtons made from soft, buttery sponge coated in rich chocolate icing and rolled in coconut. Perfectly nostalgic and delicious, they can be enjoyed plain or filled with jam and cream for extra indulgence.
Ingredients
- 125 g unsalted butter, softened
- 1 cup (220 g) caster sugar
- 1/2 tsp vanilla extract
- 3 eggs, room temperature
- 1 3/4 cups (260 g) plain flour, sifted
- 3.5 tsp baking powder
- 1/2 cup (125 ml) milk
- 4 cups (480 g) icing sugar, sifted
- 1/3 cup (22 g) cocoa powder
- 1 tbsp (15 g) unsalted butter
- 150 ml (1/2 cup + 2 tbsp) boiling water
- 3–4 cups desiccated coconut
- Strawberry jam
- 1 cup (250 ml) cream
- 1 tbsp white sugar
Instructions
- Preheat the oven to 180°C (160°C fan-forced). Grease and line a 20 × 30 cm cake pan with baking paper, leaving an overhang for easy removal.
- Sift the flour and baking powder together and set aside.
- In a large bowl, beat the butter, sugar, and vanilla with an electric mixer on medium-high speed for 2 minutes until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold in half the flour mixture, then stir in half the milk. Repeat with remaining flour and milk until just combined.
- Pour the batter into the prepared pan and smooth the surface. Bake for 25 minutes or until a skewer inserted into the center comes out clean.
- Cool the cake in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Cut into 15 squares and freeze for 1–1.5 hours before coating.
- For the icing, combine icing sugar, cocoa powder, butter, and boiling water in a heatproof bowl. Stir until smooth and syrupy. If it thickens, warm slightly or add a little more hot water.
- Place coconut in a shallow dish. Using two forks, dip each frozen sponge square in the icing, allow excess to drip off, then roll in coconut. Set on a tray to firm for 1–2 hours.
- Whip cream and sugar until firm peaks form. Cut Lamingtons in half, spread one side with jam, and add cream before replacing the top.
Notes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 Lamington
- Calories: 280
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
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