Meet Australia’s national cake: the beloved Lamington. These deceptively simple treats consist of soft, buttery sponge cake squares that are briefly soaked in a thin chocolate icing, then tossed in a mountain of desiccated coconut.
The magic lies in the texture contrast—the delicate crumb of the sponge, the crisp chocolate shell, and the fluffy, sweet coconut coating. They’re messy to make but incredibly rewarding, and they store beautifully, making them ideal for gifting or sharing.
The Science of the Icing Soak & The Coconut Adhesion
The iconic Lamington texture relies on a precise icing consistency. The chocolate glaze must be thin enough to soak slightly into the outer layer of the cake, creating a moist barrier, but thick enough to set into a delicate shell. This is achieved by using a simple mixture of powdered sugar, cocoa, and hot water or milk.
The icing should be warm and fluid. The cake itself must be sturdy yet tender—a dense butter sponge that can withstand dipping without falling apart but remains soft inside. The desiccated coconut (fine, unsweetened shredded coconut) adheres to the thin, tacky layer of icing that hasn’t fully soaked in, creating the signature snowy, textured exterior. Chilling the cake before dipping is crucial for a clean process.
Ingredients
For the Butter Sponge Cake:
- 1 ½ cups (188g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick / 113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk, room temperature
For the Chocolate Icing:
- 4 cups (480g) confectioners’ sugar, sifted
- ⅓ cup (30g) unsweetened cocoa powder, sifted
- 2 tablespoons unsalted butter, melted
- ½ cup (120ml) hot milk or water, plus more as needed
- 1 teaspoon vanilla extract
For Coating:
- 3-4 cups (250-330g) desiccated coconut (fine, unsweetened shredded coconut)
Instructions
1. Bake & Cool the Sponge Cake: Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper. Whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light. Beat in eggs one at a time, then vanilla.
Alternately add flour mixture and milk, beginning and ending with flour. Spread batter into pan. Bake 25-30 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely. Wrap the cooled cake in plastic and freeze for 1-2 hours for easier, cleaner cutting.
2. Cut the Cake into Squares: Once the cake is firm from the freezer, trim off any hard edges. Cut the cake into 16 or 25 even squares (about 1.5 or 2 inches each). Place the squares on a parchment-lined baking sheet and return to the freezer while you make the icing.
3. Make the Chocolate Icing: In a large, wide bowl, whisk together the sifted confectioners’ sugar and cocoa powder. Whisk in the melted butter, vanilla, and enough hot milk to create a thin, smooth, pourable icing. It should be the consistency of heavy cream. Place the bowl over a pot of barely simmering water to keep it warm and fluid.
Spread the desiccated coconut in a separate wide, shallow dish. Using two forks or dipping tools, take a cold cake square and fully submerge it in the warm chocolate icing for 2-3 seconds. Let the excess drip off.
Gently roll the coated square in the coconut, using clean hands or a spoon to help cover all sides. Place the finished Lamington on a wire rack set over a tray to catch drips.
5. Set & Serve: Allow the Lamingtons to set at room temperature for at least 2 hours, or until the icing is firm. For a traditional touch, some recipes include a thin layer of raspberry jam between two small cake squares before dipping, but the classic version is a single square.
6. Storage: Store Lamingtons in a single layer in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month.
Pro-Tips for Mess-Free, Perfect Lamingtons
- Freeze the Cake: This is the single best tip. A frozen cake is much sturdier and absorbs less icing, preventing sogginess and creating a cleaner coating.
- Sift Your Sugar & Cocoa: Lumps will ruin the smoothness of the icing. Sift directly into your dipping bowl.
- Keep Icing Warm & Thin: If the icing thickens as you work, add a teaspoon of hot milk and stir. A warm, thin icing coats evenly and sets nicely.
- Use Two Forks: They are the best tools for dipping and draining without breaking the delicate cake.
- Desiccated Coconut is Key: Do not use sweetened shredded coconut. The fine, dry texture of desiccated coconut is traditional and adheres much better.
- Embrace the Mess: This is a delightfully messy process. Set up a dedicated station with the icing bowl, coconut dish, and wire rack.
These Classic Australian Lamingtons are a uniquely delicious and charming treat.