Lamingtons are Australia’s national cake — cubes of soft vanilla sponge rolled in chocolate icing and desiccated coconut. Simple, nostalgic, and perfect with a cup of tea or coffee, they’re a staple at school fetes, fundraisers, and family gatherings.

Cultural Importance Named after Lord Lamington (Governor of Queensland 1896–1901), they became iconic in the early 20th century. They’re Australia’s answer to the fairy cake — humble yet beloved.

Ingredients (makes 24–32) Sponge

• 4 large eggs
• 150 g caster sugar
• 150 g self-raising flour
• 40 g butter, melted
• 1 tsp vanilla extract

Icing

• 500 g icing sugar
• 50 g cocoa powder
• 15 g butter, melted
• 150–180 ml boiling water

Coating

• 300–400 g desiccated coconut

Step-by-Step Instructions

1. Preheat oven 180°C. Grease & line 20×30 cm tray.
2. Beat eggs + sugar 8–10 min until thick & pale.
3. Sift flour → gently fold into egg mixture. Fold in melted butter & vanilla.
4. Pour into tin → bake 20–25 min. Cool completely.
5. Cut sponge into 4–5 cm cubes.
6. Make icing: sift icing sugar + cocoa, add butter, gradually add boiling water until smooth & runny.
7. Dip each sponge cube in icing (use forks), let excess drip, then roll in coconut.
8. Place on wire rack to set (2–3 hours).

Tips for Classic Lamingtons

• Day-old sponge is easier to handle — less crumbly.
• Keep icing warm (over bowl of hot water) so it stays liquid.
• Work quickly — icing sets fast.

Nutritional Note ~180–220 kcal per lamington – pure joy treat.

Lamington Perfection Here are some beautiful examples of classic Australian lamingtons:

Enjoy cooking these four iconic dishes from different corners of the world! 🍴