🍫 Lamington
A lamington is a cube of light sponge cake dipped in thin chocolate icing and rolled in desiccated coconut. The outside is soft and slightly chewy from the coconut, the inside airy and plain, with the chocolate soaking just under the surface. Lamingtons are a classic of Australian bakeries, school fêtes and afternoon tea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 plain sponge cake (about 500 g), baked a day ahead
- 250 g icing sugar
- 30 g cocoa powder
- 20 g butter, melted
- 100 ml hot milk
- 200 g desiccated coconut
Method
- Cut the cold sponge into 12 cubes of about 5 cm.
- Sift the icing sugar and cocoa into a bowl, add the melted butter and hot milk and whisk to a thin, smooth icing.
- Using two forks, dip each cube in the icing and let the excess drip off.
- Roll immediately in coconut and set on a rack.
- Leave 1 hour to set before serving.
How to make it lighter
- Cut smaller 3–4 cm cubes to get more pieces from the same cake.
- Use a thinner icing so less of it clings to each cube.
- Count one lamington as a whole dessert — with coconut and chocolate it is denser than it looks.
History
Lamingtons are usually linked to Lord Lamington, governor of Queensland from 1896 to 1901, though the story of who first made them varies. They became a fixture of Australian baking in the early 20th century and are also claimed as a shared treat in New Zealand.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →