Lamingtons are Australia’s gift to the dessert world.
Light, buttery vanilla sponge. Dipped in silky chocolate glaze. Rolled in shredded coconut. They’re small. They’re poppable. They’re dangerously good.
Ingredients
Makes 16 lamingtons.
For the Sponge Cake:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups self-rising flour
- ¼ cup milk
For the Chocolate Glaze:
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- ½ cup milk
- 1 tbsp unsalted butter, melted
For Coating:
- 2 cups shredded coconut (unsweetened or sweetened)
Step-by-Step Instructions
Step 1: Make the Sponge
- Preheat oven to 350°F (175°C). Grease an 8×8 baking pan.
- Beat butter and sugar until fluffy. Add eggs one at a time. Add vanilla.
- Fold in flour alternately with milk. Pour into pan.
- Bake 25-30 minutes until toothpick comes out clean. Cool completely.
Step 2: Cut the Cake
- Cut cooled cake into 16 equal squares (about 1.5 inches each).
Step 3: Make the Glaze
- Whisk powdered sugar, cocoa powder, milk, and melted butter until smooth.
Step 4: Dip and Coat
- Dip each cake square into chocolate glaze, turning to coat all sides.
- Immediately roll in shredded coconut. Place on wire rack to set.
Step 5: Serve
- Let glaze set for 30 minutes. Serve with tea or coffee.
Summary
Prep Time: 20 minutes | Cook Time: 25-30 minutes | Total Time: 1 hour
Yield: 16 lamingtons
Difficulty: Easy
Storage Notes
Room Temp:
Store in an airtight container for 5 days.
Freezer Friendly:
Freeze for 3 months. Thaw at room temperature.
Pro Tip:
Day-old sponge is easier to cut and dip. Make the cake a day ahead.
