This old-fashioned Lamington Recipe delivers everything that's wonderful about the Aussie icon. You really can't beat fresh sponge cake dipped in a rich chocolate sauce and all rolled up in plenty of coconut.
The recipe
This Lamington recipe is based on one recorded by my great grandmother, Nana Ling, back in the early 1940s.
You can find more of the recipes she recorded by hand, and that I've tested and tweaked, in the handwritten recipe collection.
TIP: The sponge in this recipe is an old-fashioned type of sponge. It's not as fluffy and light as the lamingtons you'll buy today. My teenage daughter described these lamingtons as "less fluffy but more tasty". So, if it's fluffy you're after, this recipe might not be the one for you!
A little history
Today you can find Lamingtons in supermarkets, bakeries and cafes all throughout Australia. We LOVE them. It's all thanks to Lord Lamington, the Governor of Queensland from 9 April 1896 to 19 December 1901. He's pictured here with Lady Lamington.
According to folklore, Lord Lamington was averse to waste. When a cook accidentally dropped a sponge cake into some melted chocolate (oops!) he suggested it still be eaten, but rolled in coconut to avoid messy fingers.
This story is not without its controversy. Some suggest it was the Lord Lamington's chef, the French-born Armand Galland, who came up with this popular coconut-encased cake as a way to use up stale sponge.
Others suggest the Lamington was born in New Zealand. Yes, really! I think we should all just agree to share this much-loved dessert, much like we should also do with the Pavlova.
Ingredient notes
To make the sponge cake, you'll need some standard baking ingredients (pictured below). You could, of course, buy the sponge cake and then just dip in chocolate sauce and roll in coconut – the ingredients for this step are also pictured below.
The full list of ingredients and quantities required are in the recipe card at the end of the post.
How to make Aussie Lamingtons
This recipe is best tackled in stages.
It's not a difficult recipe, but it is one where a little planning makes a big difference.
Stage One. Make the sponge cake.
The sponge cake can be made up the day before or even made up and then frozen until you need it.
Once cooled, the cake should be trimmed on all sides using a large serrated knife. Use the knife, or a cake leveller if you have one, to also even out the top of the cake.
Next, cut the sponge into six smaller rectangles, so you'll end up with 18 pieces. Do you see something starting to resemble lamingtons?
Stage Two. Make the secret sauce.
The chocolate sauce will make or break your Lamingtons. Nana Ling's chocolate sauce requires a little cooking. This helps set the icing and firm up your Lamingtons so they aren't too squishy.
There's also the option of adding a little brandy to the mix, as per her original handwritten recipe.
Stage Three. Dip and roll.
Now for the fun part.
Set up your kitchen bench with your sponge pieces, chocolate sauce and bowl of coconut close to each other. Dip each square in the chocolate sauce, making sure all sides are covered evenly.
Remove the chocolate coated squares with two forks and allow to drain a little before placing in the bowl of coconut. Coat each square completely in coconut and place onto a lined tray.
Once you've coated all of your Lamington squares and placed them on the lined tray, allow to set.
Stage Four. The Filling.
Okay, now for another controversy. Many would say Lamingtons don't need a filling. I agree. They're absolutely perfect without anything else except perhaps a nice cuppa on the side. However, some like to split the Lamingtons and add jam or cream or both. Even more perfect!
Use Nan Mac's Mock Cream Recipe and my Simple Strawberry Jam Recipe for absolute perfection!
Stage Five. Eat.
Store lamingtons in the fridge for up to 2 days – though they're definitely best eaten within 24 hours. Serve cold or at room temperature.
Love Lamingtons and other bakery treats?
If you love these traditional Lamingtons, you might also like Jelly Lamingtons. With a jelly sauce replacing the chocolate sauce, these pretty (and delicious) little treats are very popular.
I also have plenty of recipes for bakery treats to make at home, including these favourites:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Lamingtons Recipe
Equipment
- square cake tin (20cm x 20cm)
Ingredients
- 1 cup plain flour (150 grams)
- ½ teaspoon bicarb soda
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup caster sugar (210 grams)
- 115 grams butter
- 3 eggs
- ⅓ cup milk (optional - top up to the ⅓ cup with 1 tablespoon of brandy as per Nana Ling's original recipe)
- 1 teaspoon vanilla essence
Icing
- 1 cup icing sugar (125 grams)
- 20 grams butter
- 1 tablespoon cocoa
- ¼ teaspoon vanilla essence
- 3 tablespoons milk
- 1 ½ cups desiccated coconut (120 grams)
Instructions
- Pre-heat oven to 170 degrees celsius (fan-forced).
- Grease a small square cake tin (20cm x 20cm approx) and line with baking paper.
- Cream butter and sugar on med-high in a stand mixer (about 3 minutes).
- Reduce mixer speed to slow and add eggs one at a time.
- Add vanilla essence and beat on medium-high speed again for a minute or two.
- Fold in a little of the sifted dry ingredients. Add a little of the milk and then keep adding dry ingredients and milk alternately until all the ingredients are combined.
- Pour mixture into the prepared cake tin.
- Place in oven and cook for 25-30 minutes or until a light golden colour and cake feels firm to touch in the middle.
- Remove from oven and allow to cool for 10 minutes before removing cake from the tin.
- Once completely cool, trim the sides, top and bottom of the cake and then cut each square into 6 smaller rectangles.
Icing
- Combine all ingredients except the coconut in a saucepan. Heat very gently until the butter has melted.
- Dip each piece of cake in the mixture, coating the entire surface.
- Dip into a bowl containing the coconut, again coating the entire surface.
- Place onto a lined tray. Once all squares are done, allow to set.
Vicki Doyle says
Hi,my Mum & Nan used egg whites as well on the Lamingtons but the consistency was spreadable..They used to put a cube of cake on a fork & spread the icing on all sides with a wide blade bone handled knife before rolling in coconut but the chocolate icing was a light chocolate colour...But they always made large batches for Easter & Christmas & my Aunty made the Jelly Cakes....What I'd give to go back to those days...😊
Libby Hakim says
Such great memories x