Fluffy and delicous squares of vanilla sponge cake filled with strawberry jam, dipped in a chocolate icing and coated in desiccated coconut. Lamington is an Australian most famous culinary icon traditionally served on Australia Day. However also enjoyed throughout the year.

If you want to prepare plain version of Lamingtons you only have to dipp sponge cake into chocolate and roll in desiccated coconut.

I have used strawberry jam filling, but if you prefer you can use some chocolate or custard.

How To Make Lamingtons

Lamingtons starts with sponge cake. It’s light, fluffy and so easy to make! First, whisk eggs and sugar together until light and creamy. Pour in milk and vegetable oil then stir just to combine. Sift in baking powder and flour, stir until well combined. Pour into prepared baking pan and bake until golden brown. Cool completely before cutting.

Once the cake is cool, trim the edges and level the top using serrated knife, so that they are straight. Using the same knife cut the cake into half. You could also cut it horizontally, it doesn’t really matter. Spread strawberry jam onto one side of the cake.  Sandwich the two halves back together. Cut into 24 squares, or whatever size you wish.

All the ingredients for chocolate icing, except desiccated coconut, place into a heat-resistant bowl. Melt over simmering water. Desiccated coconut place onto large plate. Insert a toothpick into the center of a piece of sponge then dip in icing. Making sure that all sides are coated with a help of a fork, allow any excess icing to drain off. Then roll it in the desiccated coconut until all sides are covered and place the lamington on a wire rack or plate to dry. Repeat with the remaining sponge pieces. Refrigerate for about 20 minutes to set. Store in an airtight covered container in the refrigerator or freezer.

PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!

Check My Other Recipes

Lamingtons

Prep Time20 mins
Total Time1 hr
Course: Dessert, Snack
Yield: 24
Cost: 3 €

Equipment

  • Electric mixer

Materials

For The Sponge :

  • 200 g sugar
  • 3 eggs
  • 8 g vanilla sugar
  • 150 ml milk
  • 75 ml vegetable oil
  • 1,5 tsp baking powder
  • 220 g wheat flour

Filling :

  • 3 tbsp strawberry jam

Chocolate Icing :

  • 100 g dark chocolate
  • 50 g milk chocolate
  • 50 g sugar
  • 40 g butter
  • 120 ml milk
  • 200 g desiccated coconut

Instructions

  • Preheat the oven to 180 ° C. Butter 24 x 27 cm baking tin, and line with parchment paper.
  • Whisk eggs and sugar together until light and creamy. Pour in milk and vegetable oil then stir just to combine.
  • Sift in baking powder and flour, stir until well combined. Pour into prepared baking pan and bake for 20 minutes until golden brown. Do not overbake it.
  • Let the cake cool in tin for about 10 minutes. Remove it from the pan, place on a cooling rack and allow to cool completely.
  • Once the cake is cool, trim the edges and level the top using serrated knife, so that they are straight.
  • Using the same knife cut the cake into half. Spread strawberry jam onto one side of the cake.  Sandwich the two halves back together. Cut into 24 squares, or whatever size you wish.
  • All the ingredients for chocolate icing, except desiccated coconut, place into a heat-resistant bowl. Melt over simmering water. Desiccated coconut place onto large plate.
  • Insert a toothpick into the center of a piece of sponge then dip in icing. Making sure that all sides are coated with a help of a fork, allow any excess icing to drain off.
  • Then roll it in the desiccated coconut until all sides are covered and place the lamington on a wire rack or plate to dry.
  • Repeat with the remaining sponge pieces. Refrigerate for about 20 minutes to set.
  • Store in an airtight covered container in the refrigerator or freezer.

Video