📝 About This Recipe
Known as the national cake of Australia, the Lamington is a nostalgic masterpiece consisting of light-as-air vanilla sponge dipped in a silky chocolate icing and rolled in desiccated coconut. This recipe utilizes a traditional 'butter sponge' method to ensure the cake is sturdy enough for dipping while maintaining a melt-in-the-mouth texture. Perfectly balanced between sweet chocolate and tropical coconut, these squares are an essential addition to any afternoon tea or celebration.
🥗 Ingredients
For the Sponge Cake
- 125 grams Unsalted butter (softened at room temperature)
- 3/4 cup Caster sugar
- 1 teaspoon Vanilla bean paste (or high-quality extract)
- 2 pieces Large eggs (at room temperature)
- 2 cups Self-raising flour (sifted twice for aeration)
- 1/2 cup Whole milk (at room temperature)
- 1 pinch Salt
For the Chocolate Glaze
- 4 cups Icing sugar (sifted to remove lumps)
- 1/2 cup Cocoa powder (Dutch-processed for deeper flavor)
- 15 grams Unsalted butter (melted)
- 1/2 cup Boiling water (plus more if needed for consistency)
For the Coating
- 3 cups Desiccated coconut (unsweetened and fine-textured)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) square cake tin and line the base and sides with parchment paper, leaving a slight overhang for easy removal.
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2
In a large bowl, use an electric mixer to cream the softened butter, caster sugar, and vanilla until the mixture is pale, light, and fluffy (about 3-5 minutes).
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3
Add the eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of the flour.
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4
Using a large metal spoon or spatula, gently fold in half of the sifted self-raising flour and salt, followed by half of the milk. Repeat with the remaining flour and milk until just combined.
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5
Spoon the batter into the prepared tin and smooth the surface with a spatula. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
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6
Let the cake cool in the tin for 5 minutes before turning it out onto a wire rack. Allow it to cool completely. For best results, wrap the cooled cake in plastic wrap and refrigerate for 2 hours or overnight to make it easier to cut.
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7
Once chilled, trim the edges of the cake to create a perfect square. Cut the cake into 16 even squares (approximately 4-5cm each).
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8
Prepare the glaze: In a large heatproof bowl, whisk together the sifted icing sugar and cocoa powder. Add the melted butter and boiling water, whisking until smooth and glossy. The icing should be thin enough to coat the cake but thick enough to hold its color.
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9
Place the desiccated coconut in a shallow wide dish or tray next to your glaze station.
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10
Using two forks or a dipping tool, submerge one cake square into the chocolate glaze. Ensure all sides are coated, then lift and let any excess glaze drip off for a few seconds.
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11
Drop the chocolate-coated square into the coconut. Use clean hands or a separate dry fork to toss the coconut over the cake until fully coated. Press gently so the coconut adheres.
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12
Place the finished Lamington on a wire rack set over a tray. Repeat with the remaining squares. Let them stand for at least 1 hour to allow the icing to set firmly before serving.
💡 Chef's Tips
The secret to a perfect Lamington is using 'day-old' cake; refrigerating or freezing the sponge before cutting prevents it from crumbling in the glaze. If your chocolate glaze starts to thicken too much while dipping, simply place the bowl over a pot of simmering water or add a teaspoon of boiling water to loosen it. Always use desiccated coconut rather than shredded coconut for the classic look and better adherence. To avoid 'clumping' in your coconut tray, work in batches and replace the coconut once it becomes too damp with chocolate. For a modern twist, slice the sponge squares in half and fill with a thin layer of raspberry jam and whipped cream before dipping.
🍽️ Serving Suggestions
Serve with a classic Australian Flat White or a strong Earl Grey tea. Pair with a dollop of double cream and fresh strawberries on the side. Arrange on a tiered cake stand for an elegant afternoon tea display. For a summer treat, serve chilled alongside a glass of sparkling Moscato. Pack into a tin for a picnic; they are sturdy and travel exceptionally well.