Lamington Cake Recipe

What Is a Lamington?

A Lamington is a tender vanilla sponge (or light butter cake) cut into squares, dipped in a glossy chocolate icing, and rolled in a snowdrift of unsweetened, finely shredded (desiccated) coconut. Some bakers split or sandwich the cake with raspberry jam and sometimes softly whipped cream. The result? A bite that’s soft at the core, fudgy at the edges, and pleasantly chewy from the coconut.

Although the Lamington is an Aussie icon, the method fits perfectly into American home baking: bake a simple sheet cake, chill or rest it so it’s sturdy, then dip, roll, and set. Easy entertaining upgrade, unlocked.

Why This Lamington Recipe Works

• Sturdy-but-soft sponge: A hot-milk style sponge strikes the balance between tender crumb and dip-safe structure.
• Quick chill for clean dips: Briefly chilling (or freezing) the cut cubes reduces crumbs and keeps edges tidy.
• Shiny, clingy icing: A warm cocoa icing (powdered sugar + cocoa + butter + hot liquid) clings without soaking the cake.
• Unsweetened, fine coconut: Desiccated coconut adheres evenly and keeps the overall sweetness in check.

Lamington Cake Recipe (Makes ~24 Squares)

Pan: 9×13-inch metal baking pan, lined with parchment overhang for easy lifting.

Oven: 350°F (177°C)

Ingredients

For the Sponge

• 1½ cups (180 g) cake flour or 1¼ cups (150 g) all-purpose flour + 2 Tbsp (15 g) cornstarch
• 1½ tsp baking powder
• ½ tsp fine salt
• 3 large eggs, room temperature
• 1 cup (200 g) granulated sugar (superfine/caster if you have it)
• ½ cup (120 ml) whole milk, warmed until steaming
• 4 Tbsp (57 g) unsalted butter
• 1½ tsp pure vanilla extract

For the Chocolate Icing & Coconut

• 4 cups (480 g) confectioners’ (powdered) sugar, sifted
• ½ cup (45–50 g) unsweetened cocoa powder, sifted
• 4 Tbsp (57 g) unsalted butter
• ¾–1 cup (180–240 ml) very hot water or hot milk, as needed for consistency
• 1 tsp vanilla extract
• 4–5 cups (320–400 g) unsweetened desiccated coconut (fine shred)

Optional Filling

• ¾ cup (240 g) seedless raspberry jam (or strawberry)
• 1 cup cold heavy cream + 1 Tbsp sugar, softly whipped (optional)

Step-by-Step Instructions

1. Prep the pan & oven. Heat oven to 350°F (177°C). Line a 9×13-inch pan with parchment so the paper overhangs the long sides.
2. Combine dry ingredients. Whisk flour, baking powder, and salt in a small bowl.
3. Warm milk & butter. In a small saucepan, heat milk and butter just until the butter melts and the milk is steaming. Remove from heat; stir in vanilla.
4. Whip eggs & sugar. In a stand mixer with whisk (or hand mixer), whip eggs and sugar on high until pale, thick, and voluminous, 5–7 minutes. The batter should fall in ribbons.
5. Fold & temper. Sift half the dry ingredients over the egg mixture; fold gently with a spatula. Add the warm milk-butter mixture in a slow stream along the bowl’s side, then sift in remaining dry ingredients and fold just until no flour remains. Don’t deflate.
6. Bake. Spread batter into pan and smooth. Bake 20–25 minutes until golden and a tester comes out clean.
7. Cool & firm. Cool 15 minutes, lift out, then cool completely. For neat dipping: wrap and refrigerate at least 2 hours (or overnight). For ultra-tidy squares, freeze 45–60 minutes until firm but not rock hard.
8. Optional sandwiching. Split the slab horizontally with a long serrated knife; spread jam (and cream, if using) thinly, then replace the top. Chill 20 minutes to set.
9. Cut. Trim edges if very brown. Cut into 24 squares (about 2 inches each). Keep cubes chilled on a sheet pan while you make the icing.
10. Make the icing. In a heatproof bowl, whisk powdered sugar, cocoa, and vanilla. Stir in hot water (or hot milk) and butter; whisk until smooth and pourable but not thin. Aim for a consistency that coats a spoon and drips in a slow ribbon. If it thickens while you work, whisk in a splash of additional hot liquid.
11. Set up a coating station. Put coconut in a shallow dish. Place a wire rack over a parchment-lined tray for drying.
12. Dip & roll. Working one piece at a time, use two forks to quickly dip each cube in icingcoat all sides, letting excess dripthen immediately roll in coconut, pressing lightly to adhere. Transfer to rack. Repeat.
13. Set & serve. Let the coating set 20–30 minutes. Serve the same day for the best texture, or store airtight.

Pro Tips for Lamington Perfection

• Let the cake rest. A slightly “staled” or well-chilled sponge absorbs icing without collapsing. Resting overnight (wrapped) in the fridge is gold.
• Keep icing warm. Use a bowl set over a pan of steaming water to keep the icing fluid; whisk in a tablespoon of hot water if it starts to thicken.
• Use the right coconut. Unsweetened, finely shredded (desiccated) coconut clings evenly and avoids cloying sweetness. If all you have is sweetened shredded, pulse it a few times in a processor to make it finer and reduce the sugar elsewhere.
• Freeze, don’t fossilize. A short freeze firms the cubes for dipping. If they’re too hard, the icing won’t penetrate and the coconut won’t adhere welllet them soften 5–10 minutes.
• Jam matters. A thin layer of tangy jam (raspberry is classic) adds brightness and keeps sweetness in balance. Too much jam = slippery layers.
• Work tidy, work fast. One hand dips, the other rolls. Switch to fresh coconut if it gets clumpy with icing.

Tasty Variations

• Classic (no filling): Most traditional and easiest to dip.
• Jam-Sandwiched: Split the sheet and add raspberry or strawberry jam before cutting.
• With Cream: After coating, slice each cube and add a spoon of softly whipped cream and a dab of jam.
• Double Chocolate: Use Dutch-process cocoa for a darker, richer shell.
• Toasted Coconut: Lightly toast part of the coconut for nutty aroma and crunch (cool fully before using).
• Strawberry “Pink” Lamingtons: Swap chocolate icing for a strawberry glaze (purée + confectioners’ sugar) for a party-ready look.

Storage & Make-Ahead

• At room temp: 1 day, airtight, in a cool spot.
• Refrigerator: Up to 3 days; bring to room temp before serving for best texture.
• Freezer: Up to 2 months, well wrapped. Thaw in the fridge in a single layer to prevent condensation from softening the coconut.

Lamington FAQ

Can I use pound cake?

Yesany firm, fine-crumb cake works (pound, butter, Madeira), though a true sponge gives the most authentic bite and absorbs icing beautifully.

Why is my icing soaking in?

Your cake may be too fresh/warm, or the icing too thin. Chill the cubes longer and whisk in more powdered sugar or cocoa to thicken slightly.

My coconut won’t stickhelp?

Make sure the icing is warm and fluid, and roll immediately after dipping. Press lightly so the flakes adhere, then let set on a rack.

Approximate Nutrition (per unfilled square)

~230–270 calories; 10–12 g fat; 33–38 g carbs; 2–4 g protein. Jam and cream will increase sugars and fat accordingly.

Final Thoughts

Lamingtons look fancy, but they’re really a smart workflow: bake, chill, dip, roll, done. The contrast of tender cake, chocolatey shell, and coconut crunch is irresistibleand the format scales from lunch-box treat to celebration dessert with a simple jam-and-cream upgrade. Make a batch today and watch them disappear.

• 2) Cocoa Choices = Flavor Control: Natural cocoa yields a brighter, more old-school chocolate note; Dutch-process gives a deeper, mellow richness and darker color. If your crowd loves a bold chocolate hit, go Dutch; if you want a classic bake-sale vibe, stick with natural cocoa. You can even split the batch and make bothcall it a Lamington flight.

  3) Managing Mess Like a Pro: Set up a left-to-right assembly line: cubes → icing → coconut → rack. Work with two forks for dipping (gentler than tongs, cleaner than fingers) and dedicate a third utensil to toss the coconut. Swap the coconut bowl once it’s visibly damp; fresh flakes adhere better and look fluffier.

  4) The Jam Balancing Act: The most common hiccup with jam-filled Lamingtons is slippage. The fix is portion control and structure: spread a very thin, even layer of jam, then chill 15–20 minutes before cutting and coating. If using cream, whip it softly (no stiff peaks) so the sandwich compresses without cracking.

  5) Texture Tweaks for Your Climate: In humid kitchens, powdered sugar pulls moisture from the air and thins the icing. Keep a kettle of hot water and extra sugar nearby to correct consistency on the fly. In a very dry environment, cover the icing bowl between dips to prevent crusting, or park it over barely simmering water.

  6) Sizing for the Occasion: For bake sales or potlucks, 1½-inch squares stretch the yield to ~40 petite bites. For dessert-plate service, 2 to 2¼-inch squares feel generous and hold up well to slicing for a jam-and-cream reveal. If you’re plating restaurant-style, stack two halves with a raspberry and a cloud of cream for skyline drama.

  7) Coconut Aesthetics: Fine desiccated coconut gives an even, classic coat. For more visual texture, blend 75% fine with 25% flaked coconut. Lightly toasting a portion adds color contrast and a toasty aroma, but let it cool completely, or the heat will melt the icing and slide the flakes right off.

  8) Make-Ahead Strategy for Parties: Bake and rest the cake the day before, cut and freeze the cubes in a single layer, then dip and roll the morning of your event. Finished Lamingtons keep well at cool room temp for several hours. If transporting, line the base of your container with coconut so the bottoms don’t stick.

  9) Troubleshooting at a Glance: Crumby icing? Cake too freshchill longer. Coconut falling off? Icing too cold or thinwarm slightly or whisk in a bit more sugar. Squares collapsing? Cut larger pieces or shorten the dip time; some bakers dip two sides, roll, then finish the remaining sides to reduce soak time.

  10) Flavor Spins That Still Taste “Lamington”: Add ½ tsp almond extract to the sponge for a subtle bakery note, swap in orange or cherry jam for a playful twist, or finish with a sprinkle of micro-planed dark chocolate over the coconut for a “café case” look. All the charm, none of the fuss.