How to Make Lamingtons
If you enjoy soft sponge cake coated in chocolate and rolled in coconut, learning how to make lamingtons is a delightful baking skill to master. Lamingtons are a classic dessert strongly associated with Australia and are believed to have been named after Lord Lamington. These square pieces of sponge cake are dipped in chocolate icing and coated in desiccated coconut, creating a treat that is both simple and impressive.
Lamingtons are popular for afternoon tea, celebrations, and casual gatherings. Although they look elegant, they are surprisingly easy to prepare at home with basic baking ingredients and a little patience.
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Prepare the Sponge Cake
A good lamington starts with a light, airy sponge cake. You can bake the cake a day ahead because slightly firm cake is easier to cut and dip.
You will need:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 eggs
- 1 cup sugar
- ½ cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Preheat your oven to 180°C. Grease and line a square baking tin.
Beat the eggs and sugar until pale and fluffy. Gently fold in the sifted flour, baking powder, and salt. Add the milk, melted butter, and vanilla. Mix carefully without overworking the batter.
Pour into the prepared tin and bake for about 25 to 30 minutes, or until a skewer inserted in the center comes out clean. Allow the cake to cool completely before cutting.
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Cut the Cake Into Squares
Once cooled, trim the edges if necessary and cut the cake into even squares.
For best results:
- Use a sharp knife
- Wipe the blade clean between cuts
- Aim for medium-sized squares
Place the squares on a tray and, if possible, chill them briefly. Slightly firm cake holds its shape better during dipping.
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Prepare the Chocolate Coating
The chocolate icing should be smooth and slightly runny, not too thick.
You will need:
- 2 cups icing sugar
- ¼ cup cocoa powder
- 2 tablespoons butter
- ½ cup warm milk
Sift the icing sugar and cocoa into a bowl. Add melted butter and gradually stir in warm milk until you achieve a smooth, pourable consistency.
The icing should coat the back of a spoon without being watery.
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Dip the Cake Squares
Using a fork, gently lower each sponge square into the chocolate icing. Turn it carefully to coat all sides.
Allow excess icing to drip off before transferring the coated cake into a bowl of desiccated coconut.
Work one piece at a time to prevent the icing from setting too quickly.
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Coat With Coconut
Roll the chocolate-covered cake in desiccated coconut until fully covered.
Make sure:
- All sides are coated evenly
- Coconut sticks well to the icing
- The cake remains intact
Place finished lamingtons on a wire rack or tray lined with baking paper.
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Allow Them to Set
Let the lamingtons rest for at least one to two hours so the icing can firm up. This step improves texture and makes them easier to handle.
You can store them in an airtight container at room temperature for up to three days.
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Optional Variations
Lamingtons can be customized in several ways.
You may:
- Spread a thin layer of strawberry jam between two sponge layers
- Fill with whipped cream
- Use white chocolate instead of dark
- Add a hint of coffee to the icing
These variations add extra flavor while keeping the classic structure.
Also Read: How to Make Flowers Out of Ribbon