Australian Lamington Recipe (2024)

Prep Time50 minutes

Cook Time25 minutes

Additional Time2 hours

Total Time3 hours 15 minutes

Ingredients

Sponge cake

• 4.5 oz / 125g softened unsalted butter
• 7.7 oz / 220g baker's sugar (caster sugar)
• 1/2 tsp vanilla extract
• 3 room temperature large eggs
• 9 oz / 260g sifted plain flour
• 3 tsp baking powder
• 4.4 oz / 125ml milk (2% or full cream)

Coating

• 16.9 oz / 480g sifted confectioner's sugar
• 1/3 cup cocoa powder
• 1 tbsp softened unsalted butter
• 150ml boiling water
• 4 cups desiccated coconut or shredded coconut

Optional Filling

• 1/2 cup raspberry or strawberry jam
• 1 cup heavy whipping cream
• 1/4 tsp vanilla essence
• 2 tsp sugar

Instructions

Sponge Cake

1. Preheat oven to 350°F.
2. In a medium-sized bowl, sift flour and baking powder together.
3. Line an 8" x 12" pan with parchment paper and set aside.
4. Beat butter, sugar, and vanilla together with an electric mixer on medium high speed. Batter should look light and fluffy (about 2 mins).
5. Add eggs one at a time, beating well after each addition to ensure a smooth batter.
6. Add half the flour and gently fold it into the mixture with a wooden spoon or spatula. Stir in half the milk.
7. Repeat with the remaining flour and milk.
8. Pour the batter into the cake pan and back for 25 minutes. Cake is ready when a skewer inserted into the center comes out clean. (If not ready after 25 mins, return to the oven for 5 mins).
9. Let the cake sit in the pan for 5 minutes, then cool it completely on a wire rack.

Rest the Cake

1. Using a serrated knife, carefully cut the cake into 15 squares.
2. Return to baking tray (lined with parchment paper) and cover with plastic wrap.
3. Place in freezer for 2 hours or overnight (see note 1).

Icing the Cake

1. Pour half of the desiccated/shredded coconut onto a flat plate (see note 2).
2. In a heatproof bowl (ideally with a flat bottom), stir the confectioner's sugar and cocoa powder together.
3. Add the butter.
4. Slowly pour in the boiling water, stirring to combine (see note 3).
5. Use two forks to lower each cake square into the icing mixture and roll it around so that it is coated evenly.
6. Transfer it to the coconut plate and use two spoons to roll it around to cover it evenly with coconut.
7. Repeat this process with all of the sponge cake.
8. Let them stand for 2 hours to set.

Filling the Lamingtons

1. Run the electric mixer paddle under cold water and place it in the freezer for 5 minutes.
2. Secure the paddle on the electric mixer and beat the cream and sugar until peaks form.
3. Spoon the cream into a piping bag.
4. Cut the lamingtons in half horizontally.
5. Spread one side of the lamington halves with jam and pipe on the cream.
6. Top with the second half and store in an air-tight container in the fridge for up to 3 days.
   

Notes