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Australian recipes: Lamingtons

Three lamingtons with raspberry jamEvery bakery in Australia and many cafe’s will have lamingtons for sale.  When growing up, school fetes would have at least one plate of lamingtons.

The basic recipe is a sponge cake surrounded in chocolate sauce and shredded coconut.  Most lamingtons also have raspberry jam in the sponge and I find it a little disappointing if it doesn’t!

This is the first time I’ve made lamingtons and like many bakers in Australia, I got the recipe from Woman’s Weekly.

As Woman’s Weekly suggests, it’s best to make the sponge cake a day in advance, as its easier to cut and handle when icing.


  • 6 eggs
  • 150 gr caster sugar
  • 50 gr self-raising flour (to make SR flour, mix 100 gr plain flour to 1 teaspoon baking powder)
  • 75 gr plain flour
  • 50 gr cornflour
  • 4 tablespoons raspberry jam
  • 4 cups icing sugar (confectioner’s sugar)
  • 50 gr cocoa powder
  • 160 ml milk
  • 15 gr melted butter
  • 180 gr shredded or desiccated coconut


Preheat the oven to 180 C / 350 F and grease a 20-23cm square baking tin.

In an electric mixer, beat the eggs for about 10 minutes.

While the eggs are beating, triple sift the flours.

Slowly add the sugar to the eggs and continue beating the mixture for a few minutes.  Fold the flours into the egg and sugar mixture.  Once well combined, pour the mixture into the baking tin and bake in the preheated oven for about 30 minutes.  Allow the cake to cool completely on a rack.

Using a bread knife, carefully slice the cake in half and spread the raspberry jam evenly on the bottom half and place the top half back on top.

Cut the sponge into 16 equal cubes.

In a small saucepan, melt and mix continuously together, the icing sugar, cocoa, milk and butter over a low to medium heat until you have a good consistency for icing.

Pour some of the coconut onto a small plate.

Using an angled cake or small spatula, spread the chocolate icing on a sponge cube, wiping away the excess and then dip into the coconut.  Repeat with all 15 cubes.

You may find that the icing hardens after a little while, just reheat on a low heat, if you need.

The lamingtons will keep in an air tight container for a couple of days.

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