Chocolate lamingtons are an iconic Australian treat! Squares of delicious vanilla sponge cake are coated in a rich chocolate glaze and rolled in desiccated coconut. Perfect for morning or afternoon tea.
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What are lamingtons?
Lamingtons are a beloved Australian dessert made from soft squares of butter cake, coated in chocolate glaze and rolled in desiccated coconut. Sometimes they’re filled with jam and/or cream and while there are various adaptions (like these raspberry jelly cakes), the traditional version keeps it simple.
In fact, lamingtons are so iconic that Australians celebrate National Lamington Day every year on 21 July!
Why you’ll love this recipe
- Uses basic ingredients – this recipe uses simple fridge and pantry staples like flour, cocoa, butter and coconut.
- Country Women’s Association recipe – when it comes to good, old-fashioned Australian baking, the CWA always deliver spectacular results. This traditional lamington recipe originates from the Country Women’s Association and has been hand written in my family cookbook for years!
- Perfect for celebrations – serve them at gatherings, bridal showers, Mother’s Day, Australia Day or for an afternoon tea treat.
- Tips and tricks for perfectly coated lamingtons with no crumbling or mess.
Need some more Aussie dessert inspiration? Some of my favourites include this Chocolate Ripple Cake, easy pavlova, passion fruit sponge cake, raspberry jelly slice and hedgehog slice.
Ingredients for lamingtons
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Unsalted butter – make sure the butter is warmed to room temperature before beating. To speed this process up, you can grate the butter into the mixing bowl. The grated pieces will soften faster than one big slab of butter.
- Desiccated coconut – for coating the lamingtons. Traditional lamingtons use fine, unsweetened desiccated coconut. But you can also use shredded coconut, if preferred.
- Self-raising flour – self-raising flour is plain flour with baking powder and salt already added. If you don’t have any, make your own by whisking 2 teaspoons of baking powder and a pinch of salt into every cup of plain flour. Weigh the flour using kitchen scales to avoid dry cake.
- Cocoa powder – for the chocolate glaze. Use regular, unsweetened cocoa powder.
- Milk – use regular, full-fat milk for best results.
- Golden syrup – commonly used in baking, golden syrup (also known as light treacle) is a thick, amber-coloured sugar syrup with a mild, buttery caramel flavour.
How to make lamingtons
Full recipe measurements and instructions can be found in the detailed recipe card below. But here’s a brief overview of what to expect;
- Step 1: Cream the butter and sugar together until pale and creamy. Add the vanilla and then beat in the eggs, one at a time.
- Step 2: Alternate adding the flour and milk and mix until just combined.
- Step 3: Spread the cake batter into a lined 20cm square (8 x 8 inch) baking tin.
- Step 4: Bake for 25-30 minutes, until golden and cooked through in the middle. Let the cake sit in the tin for 5 minutes and then transfer to a wire rack to cool completely.
- Step 5: Once the cake has completely cooled, use a serrated knife to cut it into 12 evenly-sized squares. Place the cake pieces into an airtight container and place in the freezer for an hour. Don’t skip this step!
- Step 6: Mix the chocolate glaze ingredients together and add boiling water one tablespoon at a time, until the mixture is thick enough to coat the cake, but not too runny. It should have a consistency similar to honey.
- Step 7: Place the bowl of chocolate glaze carefully over a pot of boiling water. This helps to stop the glaze from setting too soon. Use a spoon or fork to gently dip the cake into the glaze, rolling until evenly covered. Lift the cake from the glaze and allow any excess chocolate to drip from the cakes before rolling in coconut.
- Step 8: Place the chocolate-coated cake in a shallow bowl filled with desiccated coconut.
- Step 9: Gently roll the cake in coconut, until evenly coated. Repeat with the remaining cakes.
- Step 10: Allow the lamingtons to completely dry on a tray lined with baking paper.
Helpful tips
- Weigh your ingredients for accuracy. To avoid dry cake, use digital kitchen scales to measure flour. If you don’t have scales, fluff the flour and spoon it into a measuring cup before levelling the top with a knife.
- Gradually add water to the chocolate glaze until you achieve the right consistency. The lamington glaze should be thick enough to coat the cake without being too runny (a similar consistency to honey). Add a tablespoon of boiling water at a time, to thin it out.
- Use room temperature ingredients.
- Cool the cake completely before slicing into squares. Use a serrated knife for neat slices.
- Don’t skip the freezing time. Freezing the cake squares makes it easier to coat them in the chocolate glaze and prevents the cake from crumbling apart when handling.
- Let the excess glaze drip off the cakes before rolling in coconut.
- You can use desiccated or shredded coconut. Just make sure it is unsweetened.
- Fill with jam and/or cream – this recipe is for plain chocolate lamingtons. However, once the lamingtons are assembled you can use a serrated knife to slice them in half and fill with a thin layer of raspberry jam and/or whipped cream. If filling with cream, store the lamingtons in the fridge.
FAQs
How long can you keep lamingtons?
Store them in an airtight container at room temperature for 3-4 days. The cake will stay moist thanks to the chocolate glaze.
Can I make lamingtons in advance?
You can make the cake up to 3 days in advance before decorating. Store it in an airtight container in the fridge (or wrap and freeze) until you’re ready to coat them.
What’s the best way to cut lamingtons?
Use a serrated knife to cut the cake into squares. Trim any crisp edges and freeze for 1 – 1 and ½ hours before coating, to prevent crumbling.
Can I freeze lamingtons?
After the lamingtons have been assembled, they can be frozen in an airtight container for up to 3 months. Allow to thaw at room temperature.
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Easy Australian Lamingtons
Chocolate lamingtons are an iconic Australian treat! Squares of delicious vanilla sponge cake are coated in a rich chocolate glaze and rolled in desiccated coconut. Perfect for morning or afternoon tea.
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Servings: 12
Calories: 497kcal
Ingredients
For the vanilla cake
- 125 grams unsalted butter – room temperature
- 165 grams caster sugar
- 1 teaspoon vanilla bean paste – or vanilla extract
- 2 large eggs
- 260 grams self raising flour
- ⅔ cup milk
For the chocolate glaze
- 375 grams icing sugar
- 1 teaspoon butter – melted
- 1 teaspoon vanilla bean paste – or vanilla extract
- 1 heaped tablespoon cocoa powder – unsweetened
- 1 tablespoon golden syrup
- boiling water
For coating
- 3-4 cups desiccated coconut – fine, desiccated coconut, unsweetened.
Instructions
- Pre-heat oven to 180°C (356 F). Grease a 20 x 20cm (8 x 8 inch) square baking tin and line it with baking paper, leaving the edges of the paper overhanging.
- Using electric handheld beaters on high speed, cream the butter and caster sugar together until pale and creamy.
- Add the vanilla and the eggs, one at a time, beating well between each addition.
- Add half of the flour and mix on low speed until combined. Alternate adding the milk and the remaining flour and mix until just combined.
- Spread the cake batter into the lined baking tin and bake for 25-30 minutes, until the top is lightly golden and a skewer inserted into the middle comes out clean.
- Remove the cake from the oven and let it sit in the tin for 5 minutes. Then, use the overhanging paper to gently remove the cake and place on a wire rack to cool completely.
- Once the cake has completely cooled, use a serrated knife to cut the cake into 12 evenly-sized squares (or make them smaller or larger, to suit your preference).
- Place the cake pieces into an airtight container lined with baking paper and place into the freezer for 1 – 1 ½ hours to harden.
Make the chocolate glaze
- Set aside a shallow bowl filled with the coconut.
- When you are ready to assemble the lamingtons, prepare the chocolate glaze by mixing the icing sugar, melted butter, vanilla, cocoa powder and golden syrup together in a heat-proof bowl.
- Add boiling water, one tablespoon at a time, and mix until the glaze is thick enough to coat the cakes, but not too runny. It should have a honey-like consistency and be able to drizzle from the spoon.
- Place the bowl carefully over a saucepan of boiling water to prevent it from setting. The bowl should fit snugly over the saucepan, without touching the water.
- Place one piece of cake into the chocolate glaze and use a spoon or fork to gently roll and evenly coat the cake on all sides.
- Use a spoon or fork to gently lift the cake out of the glaze and allow the excess glaze to drip from the cake.
- Roll the chocolate-coated cake in the coconut, until covered on all sides.
- Repeat with the remaining cakes.
- Set the lamingtons aside on a plate (or a tray lined with baking paper) to set for around an hour. Enjoy!
Notes
- Weigh your ingredients for accuracy. To avoid dry cake, use digital kitchen scales to measure flour. If you don’t have scales, fluff the flour and spoon it into a measuring cup before levelling the top with a knife.
- Gradually add water to the chocolate glaze until you achieve the right consistency. The lamington glaze should be thick enough to coat the cake without being too runny or thin. Add a tablespoon of boiling water at a time, to thin it out.
- Use room temperature ingredients.
- Cool the cake completely before slicing into squares. Use a serrated knife for neat slices.
- Don’t skip the freezing time. Freezing the cake squares makes it easier to coat them in the chocolate glaze and prevents the cake from crumbling apart when handling.
- Let the excess glaze drip off the cakes before rolling in coconut.
- You can use desiccated or shredded coconut. Just make sure it is unsweetened.
- Fill with jam and/or cream – this recipe is for plain chocolate lamingtons. However, once the lamingtons are assembled, you can use a serrated knife to slice them in half and fill with a thin layer of raspberry jam and/or whipped cream when you are ready to serve them. If filling with cream, store the lamingtons in the fridge.
- Storage – store them in an airtight container at room temperature for 3-4 days. The cake will stay moist thanks to the chocolate glaze.
- Freezing – after the lamingtons have been assembled, they can be frozen in an airtight container for up to 3 months. Allow to thaw at room temperature.
- Please note that the nutrition information is based on the lamingtons being cut into 12 pieces, with one lamington being one serve. The nutritional information is an estimate only and does not take into account any additional toppings served with the lamingtons.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary. I have included weights for the shortbread crust, to help with the exact measurements.
Nutrition
Calories: 497kcal | Carbohydrates: 68g | Protein: 6g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 30mg | Potassium: 176mg | Fiber: 4g | Sugar: 49g | Vitamin A: 344IU | Vitamin C: 0.3mg | Calcium: 35mg | Iron: 1mg
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Andrea Geddes says
Our favourite lamington recipe! They always end up super moist and the trick of freezing before coating in chocolate makes handling them so much easier.