Chocolate Lamingtons

Chocolate Lamingtons

A lamington is an Australian cake, made from squares of sponge cake coated in an outer layer of chocolate (or sometimes raspberry) sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. A common variation has a layer of cream or strawberry jam between two lamington halves.

Chocolate Lamingtons
Serves: Makes 20 lamingtons
Prep time: 
Cook time: 
Total time: 
  • ⅔ cup plain flour
  • ⅓ cup cornflour
  • 5 eggs
  • ¾ cup caster sugar
For chocolate coating
  • 60g butter,melted
  • 3 tablespoons cocoa powder
  • 1½ cups icing sugar
  • 1 tablespoon butter, softened
  • 2 - 3 tablespoon boiling water
  • 2 cups desiccated coconut
  1. Preheat oven to 180°C. Line a 20cm x 30cm lamington tray with grease-proof paper.
  2. Sift together the flours and set aside.
  3. Using an electric mixer, beat the eggs and sugar until fluffy and doubled in size. Gently mix through the flour ensuring it is incorporated.
  4. Pour the butter in slowly and fold carefully through.
  5. Pour mixture into the prepared tin and bake for 18-20 minutes, until soft and spongy to touch. Leave to cool in tin for 10 minutes.
  6. Transfer to a cooling rack.
  7. Cut sponge into 5 cm cubes.
  8. Stir together the cocoa, icing sugar and butter. Add enough boiling water to make a runny icing. Place the coconut in a tray.
  9. Pierce the sponge cubes with a fork and dip into the chocolate icing.
  10. Dip sponge in the coconut.
  11. Place onto grease-proof paper and leave to dry.
To make these extra special, you can fill them with fresh whipped cream and raspberry or strawberry jam.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: