Lamingtons: Australian Chocolate and Coconut Sponge Cake Recipe – Australian Special
Lamingtons are an iconic Australian sponge cake, beloved for their humble yet irresistible combination of butter cake squares dipped in chocolate icing and coated with desiccated coconut. This chocolate coconut squares dessert is a national dessert staple—perfect for afternoon tea, school fundraisers, or festive occasions. Ready in just about 1 hour and 15 minutes, they bring simple elegance and joy to any occasion.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Lamingtons: Australian Chocolate and Coconut Sponge Cake Ingredients:
- For the Sponge Cake: 1 cup (200 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 tsp baking powder
- Pinch of salt
- 1/2 cup (120 ml) milk
- For the Chocolate Icing: 2 cups (250 g) powdered sugar
- 1/2 cup (50 g) cocoa powder
- 1/2 cup (120 ml) milk
- 1/2 tsp vanilla extract (optional)
- For the Coconut Coating: 2 cups (150 g) desiccated coconut
How to make Lamingtons: Australian Chocolate and Coconut Sponge Cake:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) square baking pan with parchment paper.
Make the Sponge Cake: In a mixing bowl, beat 1 cup of granulated sugar and 1/2 cup of softened butter together until light and creamy.
Add 2 large eggs, one at a time, beating well after each addition.
In a separate bowl, sift together 1 1/2 cups of flour, 1 1/2 tsp baking powder, and a pinch of salt.
Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup of milk, beginning and ending with the flour mixture. Mix until just combined and smooth.
Pour the batter into the prepared pan and spread evenly.
Bake the Cake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Chocolate Icing: In a bowl, combine 2 cups of powdered sugar, 1/2 cup of cocoa powder, and 1/2 cup of milk. Mix until smooth and well combined. Add 1/2 tsp of vanilla extract if desired.
Prepare the Coconut Coating: Spread 2 cups of desiccated coconut evenly on a plate.
Assemble the Lamingtons: Once the cake is completely cool, cut it into squares.
Dip each square into the chocolate icing, making sure it is fully coated.
Roll the iced cake squares in the desiccated coconut until well covered.
Serve: Allow the lamingtons to set for a few minutes before serving. Enjoy your homemade lamingtons!
Recipe Notes
For effortless coating, freeze the sponge before coating—this helps it hold shape during dipping.
Always use freshly made chocolate icing—dip the cooled sponge cubes immediately after mixing for the best coating and moisture absorption.
Store airtight at room temperature—Lamingtons stay fresh longer when kept in a sealed container in a cool, dry spot.
