Soft, fluffy vanilla sponge cake squares dipped in a rich chocolate coating and coated with fine coconut flakes, Lamingtons are an Australian classic. These delightful treats have the perfect balance of light cake, velvety chocolate, and a delicate coconut crunch, making them a favorite for afternoon tea, parties, or simply as a sweet indulgence.
Why You’ll Love This Recipe
- Classic Australian treat – A beloved dessert with a timeless appeal.
- Perfect texture – Soft sponge cake with a smooth chocolate coating and a coconut crunch.
- Great for gatherings – A fun and delicious treat for any occasion.
- Customizable – Can be filled with jam or cream for extra flavor.
- Make-ahead friendly – Tastes even better the next day as the flavors meld together.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Sponge Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the Chocolate Coating:
- 2 cups powdered sugar
- ⅓ cup cocoa powder
- ½ cup boiling water
- 1 tablespoon unsalted butter
For Coating:
- 2 cups desiccated coconut
Directions
- Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and line a square baking pan with parchment paper.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift the flour and baking powder, then add them to the wet ingredients alternately with the milk, mixing until smooth.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely, then cut into squares.
- Prepare the Chocolate Coating: In a bowl, whisk together powdered sugar, cocoa powder, boiling water, and butter until smooth.
- Coat the Cake Squares: Using a fork or skewer, dip each cake square into the chocolate mixture, ensuring all sides are coated. Let any excess drip off.
- Roll in Coconut: Immediately roll the coated cake squares in desiccated coconut until fully covered.
- Let Set: Place the coated Lamingtons on a wire rack and allow them to set before serving.
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
- Calories per serving: 280 kcal
Variations
- Jam-Filled Lamingtons: Slice each sponge square in half and spread raspberry or strawberry jam before coating.
- Cream-Filled Lamingtons: Add a layer of whipped cream or buttercream between the cake layers.
- Double Chocolate Lamingtons: Add a teaspoon of espresso powder to the chocolate coating for a richer flavor.
- Nutty Coating: Mix finely chopped toasted almonds or hazelnuts with the coconut for added crunch.
- White Chocolate Version: Replace the cocoa powder with melted white chocolate for a unique twist.
Storage/Reheating
- Storage: Store Lamingtons in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
- Make-Ahead Tip: For the best texture, prepare the cake a day ahead and let it firm up before coating.
FAQs
What is a Lamington?
A Lamington is an Australian dessert made of sponge cake dipped in chocolate and coated with desiccated coconut.
Can I use store-bought sponge cake?
Yes, store-bought sponge cake works well if you’re short on time.
How do I keep the cake from crumbling when dipping?
For cleaner dipping, chill the cut cake squares in the fridge for at least 30 minutes before coating.
Can I make these without coconut?
Yes, you can roll them in finely chopped nuts or sprinkles instead.
What’s the best way to serve Lamingtons?
They are best enjoyed with tea, coffee, or as part of a dessert platter.
Can I make mini Lamingtons?
Yes, cut the cake into smaller squares for bite-sized treats.
How do I prevent the chocolate coating from becoming too thin?
If the coating is too runny, let it cool slightly to thicken before dipping the cakes.
What’s the difference between fresh coconut and desiccated coconut?
Desiccated coconut is dried and finely shredded, while fresh coconut has more moisture. Desiccated coconut is preferred for Lamingtons as it sticks better.
Can I use self-rising flour instead of all-purpose flour?
Yes, but omit the baking powder if using self-rising flour.
Why are my Lamingtons dry?
Overbaking the sponge can cause dryness. Be sure to check for doneness with a toothpick and remove them from the oven as soon as they are set.
Conclusion
Chocolate-Coated Lamingtons are a beloved Australian treat that combines soft sponge cake with rich chocolate and coconut for a deliciously indulgent dessert. Whether served at tea time, special celebrations, or as an everyday sweet, these classic Lamingtons are sure to be a crowd-pleaser. Try them today and enjoy a taste of Australia!
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PrintChocolate-Coated Lamingtons
Soft vanilla sponge cake squares dipped in rich chocolate and coated with fine coconut flakes—an Australian classic!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 lamingtons 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
For the Sponge Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Chocolate Coating:
- 2 cups powdered sugar
- 1/3 cup cocoa powder
- 1/2 cup boiling water
- 1 tablespoon unsalted butter
For Coating:
- 2 cups desiccated coconut
Instructions
- Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Grease and line a square baking pan.
- Make the Sponge Cake: Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Combine Dry & Wet Ingredients: Sift flour and baking powder, then gradually mix into the wet ingredients, alternating with milk.
- Bake: Pour batter into the prepared pan and bake for 25-30 minutes. Let cool completely, then cut into squares.
- Prepare Chocolate Coating: In a bowl, whisk together powdered sugar, cocoa powder, boiling water, and butter until smooth.
- Coat the Cake: Dip each cake square into the chocolate mixture, ensuring it’s fully coated. Let any excess drip off.
- Roll in Coconut: Roll each chocolate-coated square in desiccated coconut, covering all sides.
- Set & Serve: Place on a wire rack to set before serving. Enjoy!
Notes
- For a fluffier texture, refrigerate the sponge cake before dipping in chocolate.
- Swap dark cocoa powder for a milkier version if you prefer a sweeter taste.
- Store in an airtight container to keep them moist for up to 3 days.
Nutrition
- Calories: 280 kcal per serving