Classic Lamingtons

Each year when Australia Day rolls around, we Aussie’s celebrate by feasting on the food that we’re well known for having… Big ol’ barbies, sausage sizzles, Vegemite sandwiches, meat pies with tomato sauce, ice cold glasses of Milo, a slice of Pavlova (even though it’s a dish claimed by the Kiwi’s!) and then, of course, there is the classic lamington! A simple sponge square lathered in rich chocolate icing and then covered completely in a sweet coconut crumb! Oh my!

Some versions of the lamington have either jam or cream sandwiched in the middle, but my little homemade ones are just the simple classic kind!


Here’s what you’ll need to make this recipe!

For the sponge:

  • 6 eggs
  • 150g of caster sugar
  • 50g of corn flour
  • 75g of plain flour
  • 50g of self-raising flour

For the chocolate icing:

  • 500g of sifted icing sugar
  • 50g of sifted cocoa powder
  • 15g of melted butter
  • 2/3 a cup of milk
  • 160g of desiccated coconut (you may need more if it comes to it)

To make:

  • Pre-heat the oven to 180C.
  • Sift the three flours together into a bowl and then again into another. Place them to one side to be sifted for the third time into the mixture at the end.
  • Next, break all 6 eggs into a large bowl and beat them together using an electric mixer for 10 minutes until they are thick and creamy.
  • Gradually add the sugar one spoonful at a time until dissolved into the mixture.
  • Sift in the flour into the mixture and then with a slotted metal spoon, gently fold the in flour.
  • Pour the mixture into a pre-lined rectangular tin, carefully spreading the mixture into the corners.
  • Place in the oven and allow it to bake for about 30 minutes.
  • Once cooked, place on a wire rack to cool for a few minutes. Then gently remove it from the tin and peel back the baking paper to allow it to cool completely.
  • Once the sponge is cool, cut it up into 16 to 20 equal squares.
  • Make the icing by mixing the icing sugar and cocoa together in a large bowl. Add the melted butter and milk then mix until smooth.
  • Using one hand, dip a sponge square into the chocolate icing, covering it completely. Drain off the excess and then toss a heap load of coconut all over it using your other hand.
  • Place the lamington onto a wire rack to set and repeat the process with the rest of the sponge squares.

 MAKES: 16-20 square lamingtons


You can also watch how I make this recipe on my YouTube Channel!

Recipe inspiration has come from the book, ‘Baking Day’ written and published by The Australian Women’s Weekly.

Here are some home-truths about this recipe before you get started…

  • At the end half of this recipe, things can get quite a bit messy! You will end up dripping chocolate icing everywhere!
  • When I use the term ‘a heap load of coconut’, I mean it! You really do just need to cover the crap out of it to ensure the icing doesn’t drip off!
  • Don’t get too hung up about cutting the perfect sponge square! Life’s too short to be faffing about with that kind of stuff! The more lop-sided they are, the better!





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