Lamingtons are my daughter’s new favourite cake, she likes coconut and chocolate so this was always going to be a home run.



Ready In:

3 hours

Good For:



About this Recipe

By Katrina Woodman Australia,  Lamingtons are reputated to be named after Lord Lamington the governor of Queensland. His french chef was tasked with creating something to fed some unexpected guests so he cut up some left-over French vanilla sponge cake and dipped it in some chocolate and set them in coconut. They were a great hit and the guests asked for the recipe. They are quite good fun to make, although quite messy and there was a lot of licking of fingers. Enjoy! Thank you to for the recipe.


  • 125g unsalted butter
  • 1 cup caster sugar
  • 1/2 tsp vanilla extract
  • free range eggs
  • 1 3/4 cups self-raising flour
  • 1/2 cup milk
  • 2 cups dessicated coconut
  • 3 1/2 cups icing sugar
  • 1/4 cup cocoa powder
  • 1 tbsp butter
  • 1/2 cup boiling water

Step by Step Instructions

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may curdle).

Step 2

Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.

Step 3

Make icing: Sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.

Step 4

 Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.

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