Bring back a classic with this light and delicious lamington recipe. Using freshly made sponge and delectable chocolate icing, this coconutty treat is the perfect accompaniment to your afternoon cup of tea.

  • 15 mins preparation
  • 35 mins cooking plus standing
  • Makes 16
  • Print


  • 6 eggs
  • 2/3 cup caster sugar
  • 1/3 cup cornflour
  • 1/2 cup plain flour
  • 1/3 cup self-raising flour
  • 2 cups desiccated coconut
Chocolate icing
  • 4 cups icing sugar
  • 1/2 cup cocoa powder
  • 15 g melted unsalted butter
  • 1 cup milk


  • 1
    Preheat oven to 180°C. Grease a 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
  • 2
    Beat eggs in a large bowl with an electric mixer for 10 minutes or until thick and creamy; gradually add sugar, beating until dissolved between additions. Triple-sift the flours; fold into egg mixture. Spread mixture into pan; smooth surface.
  • 3
    Bake cake for 35 minutes. Turn immediately onto a wire rack covered with baking paper to cool.
  • 4
    Meanwhile, to make chocolate icing, sift icing sugar and cocoa into a medium heatproof bowl; stir in butter and milk. Set bowl over a medium saucepan of simmering water; stir until icing is smooth.
  • 5
    Place coconut in a medium bowl. Cut cake into 16 pieces. Dip each piece in icing; drain off excess, then toss squares in coconut. Place lamingtons on a wire rack to set.


Cake shops use slightly stale sponge cakes for lamingtons, but we prefer to use freshly made sponge. However, it can be a little hard to handle, so partly freeze the pieces of sponge before dipping them in the icing. If the icing thickens as you dip, thin it with a little warm milk or water.

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