Lamington bars

    45 min

    Australia's famous lamingtons are squares of sponge cake that are first dipped in chocolate glaze and then in coconut. This version's inside is denser and loaded with toasted almonds.

    30 people made this

    Serves: 24 

    • Sponge
    • 250g (9oz) plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 175g (6oz) butter, softened
    • 150g (5oz) caster sugar
    • 1 teaspoon vanilla extract
    • 3 eggs
    • 175g (6oz) chopped almonds
    • Glaze and coating
    • 400g (14oz)desiccated coconut
    • 700g (1 1/2 lbs) icing sugar
    • 50g (2oz) cocoa powder
    • 2 teaspoons vanilla extract
    • 150ml (1/4 pint) milk, or as needed

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 190 degrees C (gas mark 5). Grease a 25x38cm Swiss roll tin. Place a 55cm length of greaseproof paper lengthwise in pan. Smooth paper so it conforms to tin, allowing excess to hang over ends of tin. Butter the greaseproof paper.
    2. In a medium bowl, combine flour, baking powder and salt, set aside.
    3. In a large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition.
    4. Stir in flour mixture 50g at a time, blending well after each addition. Stir in chopped nuts. Spread the mixture evenly in prepared tin.
    5. Bake 10 - 15 minutes, or just until a skewer inserted in the centre comes out clean. Holding ends of greaseproof paper, lift cake base out of tin and place on rack. Cool.
    6. To prepare glaze: In a large bowl, whisk together icing sugar and cocoa until no lumps remain. Add vanilla and 4 tablespoons milk. Add enough of the remaining milk to make a smooth, creamy glaze of medium consistency.
    7. Line a large baking tray with greaseproof paper. Place coconut on a large plate. Cut biscuit base in 48 (3 x 6cm) strips.
    8. Use a fork to spear sponge rectangles; dip into chocolate glaze, allowing excess to drip back into bowl. Place chocolate dipped sponge on plate of coconut; use 2 forks to turn so that all sides are coated. Place on prepared baking tray and chill until glaze is set. Store in airtight container at room temperature one week; freeze for longer storage.

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    Reviews in English (4)


    Great recipe - all the family loved them. I left out the almonds because of a family member with nut alergies. I made a second batch and dipped them in seedless strawberry jam and they where great too!  -  11 Aug 2008


    Made these for my son's class as they were studying Australia. They tasted amazing, was not sure the class would like them as they are quite different to the cakes we have in the UK but they all went. They did not all come out in a perfect square but who cares they tasted fine. One mistake I made was to coat them in the icing shortly after being cooked and a lot of the cake crumbled into the mix, wish I had read the bit about cooking the cake mixture the day before icing them! ha ha well lesson learnt.  -  01 May 2015


    Very disappointed. The picture shown is clearly not this recipe or it was shot from an extreme close-up to make the bars look like chunky squares. I'm an experienced baker and there was no way the sponge was ever going to make chunky squares as shown here. Nothing special as is, but I will make again in a square tin to get the required depth and see if they look anything like the picture then.  -  14 Oct 2014