Squares of sponge cake coated in chocolate icing and coconut, one of Australia's best-known bakery treats.
The Story Behind Australian Lamingtons
Lamingtons are small squares of sponge cake coated in chocolate icing and rolled in coconut. They are strongly associated with Australian bakeries, school fundraisers and home baking.
The name is commonly linked to Lord Lamington, governor of Queensland around the turn of the twentieth century. Several competing stories explain exactly how the cake was created, and no single anecdote is universally accepted.
Origins and Culinary Context
The structure is simple but effective: dry sponge absorbs a thin chocolate coating, while coconut keeps the surface from becoming sticky and adds texture.
Why This Dish Matters
Some versions are split and filled with jam or cream. Others use different icing thicknesses. This recipe makes sixteen pieces, which is more appropriate for a tray bake than treating it as four generic servings.
Regional Variations and Modern Cooking
Lamingtons are culturally significant because they are both ordinary and celebratory. They appear at bakeries and community events rather than belonging only to formal pastry traditions.
DifficultyIntermediate
Yields16 ServingsUnitsDefaultPrep Time35 minsCook Time30 minsTotal Time1 hr 5 mins
250gAll-Purpose Flour
200gSugar
125gButter
3Eggs
120mlMilk
2tspBaking Powder
300gPowdered Sugar
40gCocoa Powder
100mlHot Water
200gDesiccated Coconut
1
Heat the oven to 180°C and line a square baking tin
2
Cream butter and sugar until light
3
Beat in the eggs one at a time
4
Fold in flour and baking powder, alternating with milk
5
Bake until the sponge springs back when touched
6
Cool completely and cut into 16 squares
7
Mix powdered sugar, cocoa and hot water into a thin icing
8
Dip each cake square in chocolate icing
9
Roll in coconut and leave to set
Ingredients
250gAll-Purpose Flour
200gSugar
125gButter
3Eggs
120mlMilk
2tspBaking Powder
300gPowdered Sugar
40gCocoa Powder
100mlHot Water
200gDesiccated Coconut
Directions
1
Heat the oven to 180°C and line a square baking tin
2
Cream butter and sugar until light
3
Beat in the eggs one at a time
4
Fold in flour and baking powder, alternating with milk
5
Bake until the sponge springs back when touched
6
Cool completely and cut into 16 squares
7
Mix powdered sugar, cocoa and hot water into a thin icing
8
Dip each cake square in chocolate icing
9
Roll in coconut and leave to set
Notes
The Story Behind Australian Lamingtons
Lamingtons are small squares of sponge cake coated in chocolate icing and rolled in coconut. They are strongly associated with Australian bakeries, school fundraisers and home baking.
The name is commonly linked to Lord Lamington, governor of Queensland around the turn of the twentieth century. Several competing stories explain exactly how the cake was created, and no single anecdote is universally accepted.
Origins and Culinary Context
The structure is simple but effective: dry sponge absorbs a thin chocolate coating, while coconut keeps the surface from becoming sticky and adds texture.
Why This Dish Matters
Some versions are split and filled with jam or cream. Others use different icing thicknesses. This recipe makes sixteen pieces, which is more appropriate for a tray bake than treating it as four generic servings.
Regional Variations and Modern Cooking
Lamingtons are culturally significant because they are both ordinary and celebratory. They appear at bakeries and community events rather than belonging only to formal pastry traditions.
