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Lamington Cake

The Lamington cake is a moist butter sponge cake dipped in chocolate then coated with desiccated Coconut. I just had to make these now that I am back home, and still thinking about these utterly delicious Australian Cake.

Lamington Love
Indulge in the heavenly layers of coconut-dusted perfection with this irresistible Lamington Cake.

For the Cake:

4 Eggs

3/4 cup Sugar

1 tsp Vanilla Extract

1 1/2 cups Self rising flour

1/2 cup Butter, melted


For the Chocolate Glaze:

3 tbsp Butter, melted

1/3 cup Cocoa powder

2 cups Confectioners Sugar


For Decorating:

1 1/2 cups Desiccated coconut

Bake the Cake
  • Preheat your oven to 350°F. Grease and flour a square baking pan (about 9x9 inches), line with baking paper, and set aside.

  • In a large mixing bowl, beat the eggs, sugar, and vanilla extract until light and fluffy.

  • Sift in self-rising flour and mix well until combined.

  • Gently fold in the melted butter until the batter is smooth and well combined.

  • Pour the batter into the prepared baking pan.

  • Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

  • Allow the cake to cool completely in the pan.

Freeze & Cut the Cake
  • Once the cake has cooled, freeze the cake for an hour.

  • When the cake is chilled, trim the edges and cut it into squares.

Prepare the Chocolate Glaze:
  • In a bowl, mix together the melted butter, cocoa powder, and confectioners sugar until you have a smooth and glossy chocolate icing.

Coat the Cake with Glaze:
  • Take each cake square and dip it into the chocolate icing, ensuring it is fully coated. Use a fork to help with the coating process, allowing any excess icing to drip off.

Coat in Desiccated Coconut:
  • After coating the cake square in chocolate icing, roll it in desiccated coconut until it is well covered.

  • Refrigerate lamingtons until set for about 15 minutes.

  • Serve them at room temperature.

  • Enjoy your homemade lamingtons!

Lamington Magic
Pure bliss in every bite! 🍰✨

Recipe Notes:

Flour: Use either 1 1/2 cups self-raising flour or 1 1/2 cups plain flour plus 1 teaspoon baking powder.

Freezing or coating: Trying to coat a freshly cooked cake doesn't work; it just crumbles into the chocolate and makes a mess. The easiest way to coat the Lamingtons is as follows: Freeze the cake for 1 hour and then cut it into pieces just prior to coating.

Chocolate Glaze: It thickens as it cools, making it harder to work with. If this happens, just microwave it for 20 seconds to loosen it up (or set it over a saucepan with boiling water).

Coconut bowl: use a shallow one with a larger surface area; it makes it easier to roll cake around.

Storage: Store in an airtight container for 3 to 4 days, or freeze for 2–3 months, then thaw before serving.

Lamington Magic🍰✨

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