Lamingtons — Australia's beloved squares of soft sponge filled with jam and cream, dipped in chocolate icing and rolled in coconut. A nostalgic teatime treat.
Lamingtons are an Australian icon — squares of soft sponge coated in chocolate icing and rolled in coconut, often with a layer of jam and cream in the middle. They're a beloved teatime treat and a true national favourite. A little messy to make, but irresistibly fun and delicious.
Prep 40 min
Cook 25 min
Total 65 min
Medium
- 125g Salted Butter
- 250g Golden Caster Sugar
- 3 Large Egg
- 250g Self-Raising Flour
- 1/2 teaspoon Salt
- 250ml Double Cream
- 200g Raspberry Jam
- 350g Desiccated Coconut
- 80g Unsalted Butter
- 250ml Milk
- 50g Cocoa Powder
- 400g Icing Sugar
Video
Preparation
- Heat the oven to 200C/180C fan/gas 6 and butter and line a 20 x 30cm rectangle tin.
- Beat the butter and sugar in a free-standing mixer until pale and fluffy, then add the eggs one at a time, beating well. Beat in the flour, milk and salt until fully combined, spoon into the tin, and bake for 25 minutes until golden and firm. Cool completely.
- Slice the sponge horizontally into two halves, trim the edges, and cut into 18 squares. Lightly whip the cream with the icing sugar to soft peaks. Spread a little jam on half the squares, pipe or spread over some cream, then sandwich with a second square and chill.
- For the icing, whisk together the melted butter and milk. Sieve the cocoa and icing sugar together in a separate bowl, then gradually add to the butter and milk, whisking continuously until smooth (whizz with a hand blender if it gets lumpy).
- Divide the coconut between three shallow bowls.
- Dip each lamington in the icing until completely covered, roll in the coconut, and set on a wire rack. Repeat, then chill for a minimum of 1 hour.
Tips from the ZestyPlate Kitchen
- Make the sponge a day ahead — slightly stale cake is far easier to coat without crumbling.
- Keep the chocolate icing thin enough to dip and coat evenly.
- Use one hand for dipping and one for coating in coconut to avoid a sticky mess.
- Chill the finished lamingtons to set the icing before serving.
Frequently Asked Questions
Fresh sponge is fragile and crumbles when dipped. A day-old cake firms up just enough to hold together while coating.
No — classic lamingtons can be plain, just sponge dipped in chocolate and coconut. The jam-and-cream filling is a popular, more indulgent version.
Keep one hand for the wet icing and one for the dry coconut, and work over the bowls. Chilling the cake squares first helps too.
Stored airtight, they keep for a few days. If filled with cream, keep them refrigerated and eat within a day or two.
