Welcome, fellow food lovers! Today, we’re diving into the wonderful world of Lamingtons, an iconic Australian treat that’s as delightful to make as it is to eat. If you’ve ever dreamt of biting into a soft, fluffy vanilla sponge, coated in rich chocolate and then delicately dusted with shredded coconut, then you’re in the right place. This recipe breaks down every step, making it simple for even beginner bakers to create these charming squares of deliciousness. Get ready to impress your friends and family with a taste of pure bliss!
History and Background
The Lamington cake holds a special place in Australian culinary history. While its exact origins are debated, the most popular theory credits Lord Lamington, a former Governor of Queensland, around the turn of the 20th century. Legend has it that his chef, faced with unexpected guests and limited supplies, quickly dipped leftover sponge cake in chocolate and then coconut. The result was an instant hit! Since then, Lamingtons have become a beloved staple at afternoon teas, bake sales, and family gatherings across Australia and beyond. They’re a true testament to simple ingredients coming together to create something truly extraordinary.
Why You’ll Love This Recipe
- Beginner-Friendly This recipe is designed with new bakers in mind, offering clear and concise instructions.
- Irresistibly Delicious The combination of moist sponge, rich chocolate, and chewy coconut is simply divine.
- Perfect for Sharing Lamingtons are ideal for parties, picnics, or a cozy afternoon tea.
- A Taste of Tradition Experience a classic Australian dessert right in your own kitchen.
- Customizable Easily adapt with different glazes or fillings to suit your taste.
Ingredient Notes
Let’s talk about the stars of our show! For the sponge cake, you’ll need basic pantry staples like flour, sugar, eggs, milk, and butter. Using good quality vanilla extract will really elevate the flavour. The chocolate coating is typically a simple mixture of cocoa powder, icing sugar, milk, and butter. For the signature finish, you’ll need plenty of desiccated coconut. Ensure your butter is softened for the cake and the chocolate glaze will be smooth. Don’t skimp on the coconut; it’s what makes a Lamington a Lamington!
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls (at least two)
- Electric mixer (stand or hand-held)
- Whisk
- Spatula
- Sieve
- Wire rack
- Shallow dish or tray for dipping
- Small saucepan
- Sharp knife (serrated works well)
Full Recipe Card
Classic Lamington Cake with Chocolate and Coconut
Yields 16-20 squares Prep time 30 minutes Cook time 25-30 minutes
Ingredients
For the Sponge Cake
- 1 ½ cups (190g) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk, at room temperature
For the Chocolate Glaze
- 3 cups (360g) icing sugar (powdered sugar), sifted
- ½ cup (45g) unsweetened cocoa powder, sifted
- ½ cup (113g) unsalted butter, melted
- ½ cup (120ml) milk, warm
- 1 teaspoon vanilla extract
For Coating
- 3-4 cups (about 250-350g) desiccated coconut
Instructions
- Prepare the Cake Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper.
- In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy (about 3-4 minutes).
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. This is crucial before dipping.
- Prepare the Glaze Once the cake is completely cool, prepare the chocolate glaze. In a medium bowl, whisk together the sifted icing sugar and cocoa powder.
- Add the melted butter, warm milk, and vanilla extract. Whisk until smooth and lump-free. The glaze should be thick enough to coat the cake but thin enough to drip. If it’s too thick, add a tiny bit more warm milk; if too thin, add more sifted icing sugar.
- Assemble the Lamingtons Once the cake is fully cooled, use a sharp, serrated knife to trim the edges and cut the cake into even squares (typically 16-20 pieces).
- Place the desiccated coconut in a shallow dish or tray.
- Working with one cake square at a time, dip it into the chocolate glaze, ensuring all sides are coated. You can use two forks to help turn and lift the cake. Allow any excess glaze to drip off.
- Immediately transfer the chocolate-coated cake square to the dish of coconut. Gently roll it to coat all sides evenly.
- Place the finished Lamington on a clean wire rack set over a baking sheet (to catch any drips) to allow the glaze to set. Repeat with the remaining cake squares.
- Allow the Lamingtons to set for at least 30 minutes, or until the glaze is firm to the touch.
Notes
Ensure your cake is completely cool before dipping; otherwise, it will crumble. If the glaze starts to thicken too much, gently warm it over a double boiler or in the microwave for a few seconds, stirring well. For best results, use a light, fluffy sponge cake recipe.
Tips and Variations
Feeling adventurous? Here are some ways to customize your Lamingtons:
- Gluten-Free Option Use a good quality gluten-free all-purpose flour blend in place of regular flour.
- Raspberry Lamingtons Instead of chocolate, make a simple raspberry glaze by blending fresh raspberries with icing sugar and a touch of lemon juice.
- Cream and Jam Filling Split cooled Lamington squares horizontally and fill them with a dollop of strawberry jam and fresh whipped cream for an extra decadent treat.
- Chocolate Variations Use dark cocoa for a richer chocolate flavour, or add a pinch of instant espresso powder to the glaze to deepen the chocolate notes.
- Tropical Twist Try adding a hint of lime zest to your sponge cake batter for a refreshing flavour.
Pro Chef Tips
Achieving Lamington perfection is all about technique. Firstly, always use room temperature ingredients for your sponge cake. This ensures a smooth, emulsified batter and a light, even crumb. When mixing the sponge, be careful not to overmix, as this can lead to a tough cake. For dipping, use two forks; one to submerge and turn the cake, and the other to gently lift it, allowing excess glaze to drip off. Work quickly but carefully. Finally, ensure your cake is thoroughly chilled before cutting and dipping. A firm, cold cake is less likely to crumble.
Common Mistakes to Avoid
- Dipping Warm Cake This is a big no-no! A warm cake will absorb too much glaze, become soggy, and likely fall apart. Always ensure your cake is completely cool.
- Overmixing the Batter Overmixing develops gluten too much, resulting in a tough, dense cake instead of a light, airy sponge.
- Glaze Too Thick or Too Thin A glaze that’s too thick will be clumpy and hard to coat evenly, while one that’s too thin won’t adhere properly or will make the cake soggy. Adjust consistency as needed.
- Uneven Cutting Try to cut your cake into uniform squares for a professional look. A ruler can be your best friend here!
- Not Enough Coconut Don’t be shy with the coconut! It’s an essential part of the Lamington experience.
Storage and Meal Prep
Lamingtons are best enjoyed fresh, but they also store well. Store them in an airtight container at room temperature for up to 2-3 days. If your kitchen is particularly warm, or if you’ve added fresh cream or jam fillings, it’s best to store them in the refrigerator. Just be aware that refrigeration can slightly dry out the sponge, so bring them to room temperature before serving for the best texture.
Make-Ahead and Freezer Notes
You can definitely get a head start on your Lamington making! The sponge cake can be baked a day in advance, cooled completely, and stored in an airtight container at room temperature. Alternatively, you can wrap the cooled sponge cake tightly in plastic wrap and then foil, and freeze it for up to 1 month. Thaw it completely before cutting and dipping. Finished Lamingtons can also be frozen! Place them on a baking sheet until firm, then transfer to an airtight freezer-safe container, separating layers with parchment paper. They’ll keep for up to 2-3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.
Serving Suggestions
Lamingtons are incredibly versatile! They are the perfect accompaniment to your afternoon tea or coffee, offering a delightful sweet treat. They also make a fantastic addition to any dessert platter, especially when paired with fresh berries or a scoop of vanilla ice cream. For a truly Australian experience, serve them alongside a classic flat white coffee. However you choose to enjoy them, these little squares of joy are sure to bring a smile to everyone’s face.
