Is there anything more Australian than Lamingtons? Chocolate-dipped butter cake rolled in coconut - it's a classic little cake so many of us grew up with. And it's my non-negotiable for Australia Day! If you love my fan-favourite Jelly Cakes, you'll love these classic Lamingtons as well. This is the recipe and method I've used for years because it's easy...and it simply works!
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Lamingtons are an Australian baking staple for good reason. They're easy to make and perfect for summer entertaining. There's so many variations (think jam lamingtons, salted caramel lamingtons), but my favourite way to serve them is filled with raspberry jam and Chantilly cream.
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Why You'll Love This Recipe
- Australia Day classic that everyone loves
- Simple butter cake that's delicious and easy to coat
- Make ahead: they keep well and taste even better the next day
Recipe Ingredients
- Butter cake: A simple, sturdy cake that holds up well when dipped
- Cocoa powder: Gives the glaze a rich chocolate flavour without overpowering
- Icing sugar: Creates a smooth, glossy glaze
- Desiccated coconut: Fine coconut coats evenly and sticks well
See recipe card for full list of ingredients and quantities.
How to Make Lamingtons
- Step 1: Pre heat oven to 180°C/350°F and line a square 23cm x 23cm cake pan with baking paper. In the bowl of a stand mixer, beat butter and sugar on medium-high speed for 5 mins
- Step 2: Gradually add the egg, stopping the mixer and scraping the sides once or twice. Mix through the vanilla (the mixture will look nasty, but that's ok)
- Step 3: Add flour, alternating with the milk (⅓ of the flour, ½ of the milk etc.). Mix until just combined
- Step 4: Scoop mixture into prepared pan, smooth over and bake for 20-25 minutes, until lightly golden and a cake tester comes out clean.
- Step 5: Once cooked, cool in pan for 10 minutes, then turn out onto a cake cooler to cool completely. Cut into 16 squares.
- Step 6: Using 2 forks, dip one of the squares into the chocolate glaze and flip it to coat. Allow the excess to drip off for a few seconds, then move it to the cake rack. Repeat with the other squares.
- Step 7: Place each square into the coconut separately and toss to coat, using 2 forks.
- Step 8: Once set, place into a container and store until required.
Hint: While this is a great cake for making lamingtons, day-old cake is much easier to work with (less crumbs).
My family loved these lamingtons
...and yes, they were even better the next day!"
Substitutions & Variations
- Jam-filled lamingtons: A classic option for afternoon tea
- Strawberry lamingtons: Swap raspberry jam for strawberry
- Pink lamingtons: pretty pink lamingtons are perfect for parties
- Salted caramel lamingtons: Fill with salted caramel instead of jam
- Thermomix lamingtons: Both the cake and glaze can be easily adapted to be made in the Thermomix
How To Store Lamingtons
- Room temperature: Plain lamingtons keep well for up to 3 days
- Fridge: Cream-filled lamingtons keep for up to 3 days in the fridge
- Freezer: Unfilled lamingtons freeze well for up to 3 months
Top Tip
Don't put all the coconut in one bowl. Use a small amount on a plate and replace it as needed. Once chocolate drips get in, it turns messy fast. Believe me, I know!
FAQ
Absolutely! They're even better the next day once the chocolate has soaked in.
As it cools, it thickens. Add a little hot water, one teaspoon at a time, to loosen it.
Only if they're filled with cream. Plain lamingtons, or jam lamingtons can be stored in an airtight container for a few days, at room temperature.
Absolutely! For gluten-free lamingtons, use a gluten-free flour instead.
AUSTRALIA DAY DESSERTS
Having an Australia Day BBQ? Try serving these:
Classic Lamingtons
Equipment
Ingredients
Butter Cake
- 185 grams unsalted butter room temp
- 150 grams caster sugar
- 4 eggs lightly beaten
- 2 teaspoon vanilla extract
- 270 grams self raising flour
- 2 tablespoon milk
Chocolate Glaze
- 400 grams pure icing sugar
- 60 grams soft butter
- ½ cup boiling water
- 2 tablespoon cocoa
Coconut Coating
- 150 grams dessicated coconut
Optional Jam and Cream
- Raspberry Jam
- Chantilly Cream
Instructions
Butter Cake
- Pre heat oven to 180°C/350°F
- Line a square 23cm x 23cm cake pan with baking paper
- In the bowl of a stand mixer, beat butter and sugar on medium-high speed for 5 mins
- Gradually add the egg, stopping the mixer and scraping the sides once or twice
- Mix through the vanilla (the mixture will look nasty, but that's ok)
- Add flour, alternating with the milk (⅓ of the flour, ½ of the milk etc.). Mix until just combined
- Scoop mixture into prepared pan, smooth over and bake for 20-25 minutes, until lightly golden and a cake tester comes out clean.
- Once cooked, cool in pan for 10 minutes, then turn out onto a cake cooler to cool completely.
- Once completely cool, cut into 16 squares
Chocolate Glaze
- Place the soft butter into a mixing bowl, then add the boiling water. Stir gently to melt the butter
- Stir through the icing sugar and cocoa until smooth and runny. Add a little more water if necessary.TIP if you can't stand sifting lumpy icing sugar, make the glaze, then blitz the mixture with a bamix -it's my lazy girl option (made especially for me!)
Assembly
- Place the chocolate glaze on the bench, ready for dipping.
- Place a large cake cooling rack next to the chocolate glaze.
- In a bowl or small cake pan, place some of the dessicated coconut (we can top it up as we go).
- Using 2 forks, dip one of the squares into the chocolate glaze and flip it to coat. Allow the excess to drip off for a few seconds, then move it to the cake rack. Working quickly (don't rush) continue with the other cake squares.
- Using 2 clean forks, place each square into the coconut separately and toss to coat.
- Once set, place into a container and store until required.
Optional Jam and Cream
- Once glaze has set, cut each Lamington in half and spread with raspberry jam. Pipe on Chantilly Cream
- Keep refrigerated until ready to serve
Nutrition
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Marcus says
It is so tasty
Sandra says
My family loved this!