Lamingtons

If you’ve never been Down Under, know that Lamingtons are one of Australia’s national treasures, probably even the country’s most famous pastry (though no food can beat Vegemite). You’ll find these chocolate and coconut-coated sponge cakes for sale in bakeries, grocery stores and fundraisers everywhere in Australia. They’re just starting to pick up steam here in the United States, but they haven’t quite hit shelves yet. Thankfully, Lamingtons are super easy to make right at home—no special equipment required.

The technique, though, may feel a little new to you. The sponge cake is made using the hot milk cake method, keeping it moist and tender, and landing it somewhere in between a sponge cake and a pound cake. You’ll cut the cake into pieces, dip them in a homemade chocolate glaze and press shredded coconut all over. Feel free to add jam or cream in the middle like some Aussies do!

What is a Lamington?

A Lamington is an Australian dessert that’s made of sponge cake dipped in chocolate glaze and covered in shredded coconut. The chocolate coating soaks into the edges slightly while still leaving a visible layer around the outside. Lamingtons are a staple in Australia—so much so, they’re sold in most bakeries and grocery stores around the country!

Ingredients for Lamingtons

• Eggs: Bring the eggs to room temperature so they whip up nicely. Take them out of the fridge 30 to 60 minutes before starting the recipe, depending on the temperature of your kitchen, or place them in warm (not hot!) water for 10 minutes.
• Sugar: Granulated sugar sweetens the Lamingtons. I wouldn’t use brown sugar here as it’s too heavy for the sponge cake.
• All-purpose flour: There’s no need for any fancy type of flour to make Lamingtons. All-purpose flour gives the sponge cake enough structure to stand on its own while keeping the crumb very tender.
• Baking powder: Test your baking powder for potency if it’s been in your cabinet for more than six months.
• Milk: Using 2% milk will give your Lamingtons the best consistency, but you could get away with whole milk or a nondairy milk alternative if that’s what you have on hand.
• Butter: There’s no need to bring the butter to room temperature for this cake. It melts here as the milk is heated.
• Confectioners’ sugar: You’ll need lots of confectioners’ sugar since you need to fully dunk the cakes into the chocolate glaze. If the sugar looks lumpy, give it a quick sift to knock out all those small lumps beforehand.
• Baking cocoa: Since the chocolate glaze is so important to the look and flavor of Lamingtons, invest in the best cocoa powder to give the cakes a quality chocolate flavor.
• Sweetened shredded coconut: Lamingtons are entirely coated in sweetened shredded coconut (after the chocolate glaze). Break up any coconut clumps before coating the Lamingtons.

Directions

Step 1: Make the batter

Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to beat the eggs on high speed until they’re thick and lemon-colored, about five minutes. Gradually add the sugar, beating until the mixture is light and fluffy. Beat in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the flour to the batter while beating on low speed just until the mixture is smooth.

Step 2: Add the warmed milk and butter

In a small saucepan, heat the 2% milk and butter just until the butter is melted. Gradually add the mixture to the batter, and beat just until everything is combined.

Step 3: Bake the Lamingtons

Pour the batter into a greased 13×9-inch baking pan. Bake the cake until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool the cake in its pan on a wire rack, then remove the cake from the pan and cut it into 20 pieces.

Editor’s Tip: Use a serrated knife to cut the cake in a gentle sawing motion. If the cake is breaking as you cut, let the cake dry out in the fridge or freezer for a few hours.

Step 4: Make the chocolate glaze

Using a double boiler or a metal bowl over hot water, stir together the confectioners’ sugar, baking cocoa, water and butter. Stir until the butter is melted and the mixture is smooth. Remove the bowl from the heat, and keep it over water (with the heat off) for easier dipping.

Step 5: Decorate the Lamingtons

Using a fork, dip the cake squares into the chocolate coating, and flip to coat them. Allow the excess to drip off into the bowl. Immediately toss the glazed Lamingtons in shredded coconut before the glaze sets, pressing it to adhere as needed. Let the Lamingtons stand until they’re set.

Recipe Variations

• Add a filling: It’s a topic of debate, but some Aussies make their Lamingtons with a layer of jam in the middle. Sometimes the jam is added before dipping, sometimes it’s added once the coconut has set into the glaze. Some bakers will add custard or pastry cream to the filling, too.
• Coat them with nuts: Not a fan of coconut? Try crushed walnuts and pecans or shaved almonds instead.
• Make gluten- or dairy-free Lamingtons: Instead of all-purpose flour, use a gluten-free flour blend to make the Lamingtons gluten free. Make sure to butter and flour (with gluten-free flour) the cake pan instead of using a baking spray. Use a nondairy milk alternative and vegan butter to keep the Lamingtons dairy free.

How to Store Lamingtons

Store Lamingtons in an airtight container at room temperature for up to four days. If your kitchen is very warm, it’s best to refrigerate them for up to six days, making sure they’re well covered so the chocolate doesn’t absorb lingering fridge smells (because it will!).

Can you freeze Lamingtons?

Yes, you can freeze Lamingtons. Once they’re coated in coconut and the glaze has set, place them in an airtight container with pieces of parchment or waxed paper in between the layers to prevent sticking. Freeze the Lamingtons for up to two months, and let them thaw overnight in the fridge or on the counter at room temperature for a few hours.

Can you make Lamingtons ahead of time?

Yes, you can make Lamingtons ahead of time. Make them the day before you plan to serve them, and keep them in an airtight container at room temperature or in the fridge. You could also bake the cake the day before and decorate it the day of serving.

Lamingtons Tips

How do you serve Lamingtons?

Serve Lamingtons as is with a strong cup of coffee, a latte or freshly brewed tea. They’re a wonderful afternoon pastry or evening dessert. Some Aussies slice them in half horizontally and fill them with jam, custard, Nutella, pastry cream or stabilized whipped cream.

What should I do if the chocolate glaze becomes too thick?

The chocolate glaze will thicken as it sits. If you notice it’s thickening, bring the water back to a simmer and reheat the glaze in its bowl, stirring it until it loosens. You could also gently microwave it in short 10-second bursts, stirring in between them so the glaze doesn’t burn.

My cake is falling apart in the glaze. What should I do?

If your cake is falling apart, stop dipping. Place the unglazed cake pieces on a parchment-lined sheet pan and freeze it for 90 minutes, then dip them in the glaze straight from the freezer.