55 min

    Lamingtons are little sponge cakes coated in chocolate and coconut. A traditional Australian treat that appeals to most. Any firm type of plain sponge cake works well.

    237 people made this

    Serves: 24 

    • Cake
    • 125g (4¼ oz) butter
    • 150g (5oz) caster sugar
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 250g (9oz) plain flour
    • 4 teaspoons baking powder
    • 1/8 teaspoon salt
    • 120ml (4 fl oz) milk
    • Icing
    • 450g (1lb) icing sugar
    • 5 tablespoons cocoa powder
    • 1 tablespoon butter, melted
    • 120ml (4 fl oz) milk
    • 2 (200g) packages desiccated coconut

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 190 degrees C (gas mark 5). Grease and flour a 20x30cm rectangular baking tin.
    2. Sift together the flour, baking powder and salt. Set aside.
    3. In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well.
    4. Pour this mixture into the tin. Bake in preheated oven for 30 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let stand for 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before icing.
    5. To make the icing: In a large bowl, combine icing sugar and cocoa. In a saucepan, heat milk and 1 tablespoon butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, icing.
    6. Procedure: Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto a cooling rack to dry. Continue for each piece. The icing will drip, so place a sheet of greaseproof paper under the rack to catch the drips.

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    Reviews in English (65)


    these were so easy to make and delicious a keeper, next time I am going to try chopped nuts on them instead of coconut  -  11 Jul 2013


    Really yummy, even better a day or two later .. tricky / messy coating all sides in coconut  -  25 Apr 2011


    Lovely, though would have been better if I had waited for the cake to firm up, a lot of it disintergrated. Very, very messy, but very yummy though and the flavour just like the aussie ones!  -  05 Sep 2013