There’s something truly special about the Australian lamington, and once you try this classic Australian lamington recipe, you’ll see why it’s a beloved treat down under. This dessert combines a tender sponge cake with a luscious chocolate coating and a generous layer of shredded coconut, creating a delightful texture and flavor combination.
Whether you’re making these for a party, a cozy afternoon tea, or just a sweet pick-me-up, this recipe is straightforward and yields incredible results. You’ll enjoy the process and, most importantly, the delicious outcome that captures the heart of Australian baking traditions.
Why You'll Love This Recipe
- Authentic flavor with a perfectly moist sponge cake base.
- Rich homemade chocolate icing that’s smooth and glossy.
- Easy to make with simple ingredients you likely have on hand.
- Great for sharing at gatherings, picnics, or afternoon tea.
- Gluten-free adaptation is possible by substituting flour.
Ingredients
Here are all the ingredients you’ll need to make these delectable Australian lamingtons from scratch.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted (for chocolate icing)
- 2/3 cup whole milk (for chocolate icing)
- 3 cups shredded sweetened coconut
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Servings: 12 lamington squares
- Calories: Approximately 280 per serving
How to Make Australian Lamington Recipe
- Preheat your oven to 350°F and grease an 8x8 inch square baking pan. Line it with parchment paper for easy removal.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs and sugar together with an electric mixer on high speed until pale and fluffy, about 5 minutes.
- Gently fold in the dry ingredients in 2 additions, alternating with the melted butter and milk, then stir in the vanilla extract until combined.
- Pour the batter into the prepared pan and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
- Once cooled, cut the cake into 12 even squares. Set aside.
- To make the chocolate icing, whisk together the powdered sugar and cocoa powder in a large bowl. Add the melted butter and milk gradually, whisking until smooth and thick but pourable.
- Working quickly, dip each cake square into the chocolate icing, coating all sides, then roll it in shredded coconut. Use a fork to lift them out and place them on a wire rack to set.
- Allow the lamingtons to set for at least 30 minutes before serving, so the coating firms up nicely.
Tips for the Best Results
- Make sure your eggs are at room temperature for a lighter sponge texture.
- Use fresh shredded coconut for the best flavor and texture.
- If the chocolate icing thickens too much, stir in a teaspoon of milk to loosen it.
- Work quickly when dipping the cake squares to prevent the sponge from absorbing too much icing.
- Chill the lamingtons briefly if the chocolate coating feels too soft before serving.
Storage and Reheating
Store your Australian lamingtons in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days; just bring them back to room temperature before serving for the best taste.
Lamingtons freeze well too—wrap each piece individually in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and enjoy the next day.
Frequently Asked Questions
Can I use a different type of cake for lamingtons?
Yes, while traditional lamingtons use a light sponge cake, you can experiment with butter cake or even chiffon cake. Just ensure the cake is firm enough to hold up when dipped in chocolate icing.
Is there a gluten-free version of the Australian lamington?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture may vary slightly but will still be delicious.
How do I keep the coconut from falling off?
Make sure the chocolate coating is still wet when you roll the cake squares in coconut. Press the coconut gently onto the cake to help it stick better.
Can I make the chocolate icing ahead of time?
You can prepare the chocolate icing a few hours ahead, but keep it covered to prevent it from drying out. If it thickens, stir in a little milk to return it to the right consistency before dipping.
