Dessert

Lamingtons Recipe

Name: Lamingtons Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Australian
Ingredients: 125g salted butter, softened, plus extra for the tin; 250g golden caster sugar; 3 large eggs; 250g self-raising flour; 3 tbsp milk; ½ tsp salt; 250ml double cream; 2 tbsp icing sugar; 200g raspberry jam; 80g unsalted butter, melted; 250ml milk; 50g cocoa powder; 400g icing sugar; 350g desiccated coconut

ByLuna Ryder December 3, 2025December 3, 2025

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Introduction

Lamingtons are a classic Australian treat featuring soft sponge cake coated in a rich chocolate icing and rolled in coconut. These delightful squares are perfect for afternoon tea or a sweet snack any time of day.

The image shows rectangular-shaped pieces of cake arranged on a black cooling rack over a white marbled surface. Most of the cakes are coated evenly with a layer of shredded coconut, giving them a rough, snowy texture of white and brown colors. Four of the cakes are cut in half, revealing three layers inside: a light yellow sponge layer on the top and bottom, and a bright red jelly or jam layer in the middle. The light yellow sponge looks soft and moist, contrasting with the smooth, glossy red filling. The overall look is neat and appetizing with a mix of smooth and textured surfaces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

125g salted butter, softened, plus extra for the tin
250g golden caster sugar
3 large eggs
250g self-raising flour
3 tbsp milk
½ tsp salt
250ml double cream
2 tbsp icing sugar
200g raspberry jam
350g desiccated coconut
80g unsalted butter, melted
250ml milk
50g cocoa powder
400g icing sugar

Instructions

Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Butter and line a 20 x 30cm rectangular baking tin.
Step 2: Beat the softened butter and golden caster sugar in a mixer until pale and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition.
Step 4: Beat in the self-raising flour, milk, and salt until the mixture is fully combined, then spoon into the prepared tin.
Step 5: Bake for 25 minutes or until the sponge is golden and firm to the touch. Remove from the oven and let cool completely.
Step 6: Slice the sponge horizontally into two halves. Trim the edges for neat corners, then cut into 18 equal squares.
Step 7: Whip the double cream with the icing sugar until soft peaks form.
Step 8: Spread a little raspberry jam on half of the sponge squares, then pipe or spread some whipped cream over the jam. Top each with another sponge square to make sandwiches, then chill in the fridge.
Step 9: To make the icing, whisk together the melted unsalted butter and milk in a bowl. In a separate bowl, sieve the cocoa powder and icing sugar together.
Step 10: Gradually add the cocoa and icing sugar mixture to the butter and milk, whisking continuously until smooth. If needed, use a hand blender to remove lumps.
Step 11: Divide the desiccated coconut between three shallow bowls to keep the amount on each lamington controlled.
Step 12: Dip each lamington sandwich into the chocolate icing until fully coated, then roll in coconut and place on a wire rack.
Step 13: Repeat with the remaining sponge squares, then chill the lamingtons for at least 1 hour before serving.

Tips & Variations

For a different flavor, try using strawberry jam instead of raspberry.
Ensure the sponge is fully cooled before assembling to prevent the cream from melting.
Use fresh desiccated coconut if possible for a better texture.
Store lamingtons in an airtight container to keep them moist.

Storage

Store lamingtons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for 10-15 minutes before serving for best texture. You can freeze lamingtons for up to 1 month; thaw overnight in the fridge.

How to Serve

A wire cooling rack on a white marbled surface holds twelve small square cakes. Eight of these cakes are fully covered with a layer of chocolate and rolled in shredded coconut, making them look rough and white with dark patches. Four pieces show the inside, revealing two yellow cake layers separated by a thin layer of red jam, with the outer cake layers smooth and soft. The cakes are evenly spaced, arranged in three rows and four columns. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising flour?

Yes, but add 2 teaspoons of baking powder to the flour to help the sponge rise.

How do I prevent the icing from getting lumpy?

Make sure to gradually add the dry ingredients to the wet and whisk continuously. If you do get lumps, a quick blitz with a hand blender will smooth out the icing.