Classic Australian Lamingtons

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Australia may be better known for its barbecues than its baking, but it is proud home to a range of iconic desserts. Today I am sharing one of the most popular desserts of the country, Lamingtons.

Lamingtons are light, moist fluffy squares of sponge cake, coated in a luscious chocolate glaze and generously rolled in desiccated coconut. There is a reason they are an Aussie favorite!

While there is some debate about the exact origin of Lamingtons, they are widely associated with Australia. It is believed that they were named after Lord Lamington, who served as the Governor of Queensland, Australia, from 1896 to 1901. Legend has it that his cook accidentally dropped a sponge cake into a bowl of chocolate and then coated it with coconut to avoid wasting it. The result was declared a resounding success that quickly gained popularity among the Governor's guests.

Since then, Lamington has evolved into a beloved dessert that can be found in bakeries, cafes, and homes across the country. In fact, they are so popular that July 21 is celebrated as National Lamington Day in Australia.

At its most basic, a traditional Lamington is coated in chocolate and rolled in desiccated coconut, and are not filled with anything. However to make them look fancy you can fill them with a layer of strawberry jam, chocolate or whipped cream. They may not be the classic way, but they will definitely taste delicious!


You can keep them in an airtight container at room temperature for upto 4 days or 1 week in the fridge. However, I do not recommend storing them in the fridge as they tend to dry out.
If you are looking for more Desserts for Easter, then you can try these:

Though the recipe seems simple, it needs a bit of time and patience. Here are some good tips and tricks to keep in mind whilst making them.
  • FREEZE THE CAKE: Freezing the cake is the the real secret to making perfect Lamingtons. The sponge cake is supposed to be moist, but trying to roll such a delicate cake in icing can be very messy. The cake crumbles into the icing, making it thicker and impossible to work with. To avoid this, freeze the cake before dipping to ensure they are firm enough to handle.
  • RIGHT CONSISTENCY OF THE CHOCOLATE GLAZE: The chocolate glaze needs to be of the right consistency. Not so thin that it runs off the cake, but not so thick that it breaks the sponge as you submerge it.
  • USE TWO FORKS FOR COATING: Use two forks while coating the pieces of the sponge cake in the chocolate glaze and then in the dessicated coconut to ensure an even coating on all sides.

If you made these Classic Australian Lamingtons, I would love to know how they turned out! Please let me know by leaving a comment below.

    For the Sponge Cake
  • 1 3/4 cups (260g) all purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (220g) granulated sugar
  • 3 eggs, at room temperature
  • 125 g unsalted butter, softened
  • 1 tsp vanilla extract
  • 1/2 cup (125 ml) milk

  • For the Chocolate Glaze and Coating
  • 1 3/4 cups powdered sugar
  • 5 Tbsp cocoa powder
  • 1 Tbsp butter, melted
  • 3/4 cup boiling water
  • 200 g desiccated coconut

  1. Preheat the oven to 180 degrees Celsius.
  2. Grease the bottom and sides of a 9x13 inch baking pan and line with parchment paper. Set aside.
  3. In a medium sized bowl, combine flour, baking powder, and salt. Whisk to incorporate, and set aside.
  4. In a large bowl, add the butter, sugar and vanilla extract. Using an electric mixer fitted with the beater attachment, beat together the butter and sugar on medium high speed until light and fluffy for about 2 to 3 minutes.
  5. Add the eggs to the butter/sugar mixture one at a time, whisking well after each addition to combine. Then, add the milk and mix to combine.
  6. Add the dry ingredients to the wet ingredients. Fold together until just combined. Do not over mix!
  7. Pour the cake batter into the prepared baking pan, and bake in the preheated oven for 20 to 25 minutes, until golden brown on top or a skewer inserted into the center comes out clean.
  8. Allow the cake to cool for 10 minutes, remove the parchment paper then transfer the cake to a cooling wire rack and allow it to cool down completely.
  9. Cut cake into 15 squares or 18 rectangles. Freeze for 1 to 1.5 hours and chill until firm.
  10. To make the chocolate glaze, combine the powdered sugar, the cocoa powder, the butter and the boiling water until you have a smooth glaze. If your glaze is too thick, gradually mix in more boiling water, 1 tablespoon at a time, until it reaches the right consistency.
  11. For the Coating: Take 2 shallow bowls, in one bowl pour the chocolate glaze and in another bowl, put the shredded coconut.
  12. Using 2 forks, dip a chilled cake cube in the chocolate glaze. Toss to coat all sides, and allow any excess to drip off. Then, transfer the chocolate dipped cake to the coconut bowl and roll to coat all sides.
  13. Using 2 forks, dip a chilled cake cube in the chocolate glaze. Toss to coat all sides, and allow any excess to drip off. Then, transfer the chocolate dipped cake to the coconut bowl and roll to coat all sides.
  14. Repeat with all the remaining pieces and transfer them to a plate.
  15. Serve with tea or coffee!


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