Lamingtons are small squares of sponge cake dipped in chocolate and rolled in desiccated coconut — straightforward to make and genuinely good. This recipe uses pantry staples and one bowl for the batter, so the whole thing comes together without much fuss. If you want a crowd-friendly dessert that travels well to a potluck or school event, this is a reliable one to have in your back pocket.
The short version of why this works
Two things matter most here. First, the sponge needs to be fully cooled — and ideally chilled — before you cut and dip it. A warm or even room-temperature cake will crumble the moment it hits the chocolate coating. An hour in the fridge after cooling on the rack makes a real difference. Second, the chocolate coating has to be thin enough to actually coat the cake without clumping. If it thickens as you work, add milk a teaspoon at a time to loosen it back up. Get those two things right and the rest is just assembly.
Mistakes to avoid
- Cutting the squares too small. Pieces smaller than 2 inches fall apart during dipping. Err on the side of larger — they hold together better and are easier to handle.
- Using sweetened coconut. The recipe calls for desiccated coconut, which is dry and unsweetened. Sweetened shredded coconut is moister and clumps unevenly on the coating. Stick with desiccated.
- Rushing the set time. The recipe says 1 hour on the rack before serving — that’s the minimum. If the coating hasn’t fully set, the lamingtons stick to each other and to any surface you put them on. Give them the full hour.
- Dipping too slowly. The longer a cake square sits in the chocolate, the more it absorbs and softens. Work quickly — in and out, then straight to the coconut.
- Skipping the wire rack under the coconut-rolling step. Rolling directly on a plate means the coconut piles up unevenly and the bottoms get soggy. Keep the rack under the lamingtons the whole time they set — skip the garnish plate entirely, not worth the extra dish.
Leftovers and make-ahead
Lamingtons keep well at room temperature in an airtight container for up to 2 days — the coconut coating actually helps them stay moist. For longer storage, refrigerate them for up to 5 days; let them sit out for 20 minutes before serving so the sponge softens back up. They also freeze well: arrange in a single layer on a tray, freeze until solid, then transfer to a zip-lock bag for up to 2 months. Thaw at room temperature for about an hour. If you want to get ahead, bake and chill the plain sponge up to 2 days in advance, then do the dipping and coating the day you plan to serve them.
Classic Australian Lamingtons Recipe (Soft & Fluffy)
Equipment
- 9-inch (23cm) square cake pan
- Large mixing bowl
- Electric hand mixer or stand mixer with paddle attachment
- Wire cooling rack
- Medium mixing bowl (for chocolate coating)
- Two forks (for dipping)
- Shallow dish or tray (for coconut rolling)
Ingredients
For the sponge cake:
- 2 cups all-purpose flour 250g, also known as plain flour
- ¾ cup granulated sugar 150g
- ½ cup unsalted butter 115g, softened
- ½ cup whole milk 120ml
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
For the chocolate coating:
- 2 cups powdered sugar 240g, also known as icing sugar
- ⅓ cup cocoa powder 35g, unsweetened
- ½ cup whole milk 120ml, plus extra to thin if needed
- 2 tablespoons unsalted butter 30g, melted
- 1 teaspoon vanilla extract
For the coating:
- 3 cups desiccated coconut 270g
Instructions
- Grease a 9-inch (23cm) square cake pan and preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed for 3-4 minutes until pale, light, and fluffy.1/2 cup unsalted butter, 3/4 cup granulated sugar
- Add the eggs one at a time, beating well after each addition until fully incorporated. Add the vanilla extract and mix until combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour and baking powder. Add the flour mixture to the butter mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix on low speed after each addition until just combined — do not overmix or the sponge will be tough.2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 cup whole milk
- Transfer the batter into the cake pan and bake for 30-35 minutes or until a toothpick inserted at the center emerges clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Turn it out onto a wire cooling rack and let it cool completely, then refrigerate for at least 1 hour (or overnight) before cutting. A chilled sponge is much easier to cut and dip without crumbling.
- Using a sharp knife, trim the edges of the cake if uneven, then cut into 16 roughly equal squares (about 2 inches / 5cm each).
- Combine powdered sugar, cocoa powder, whole milk, melted butter, and vanilla extract in a medium mixing bowl. Whisk until a smooth mixture forms.2 cups powdered sugar, 1/3 cup cocoa powder, 1/2 cup whole milk, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Using two forks, dip each cake square into the chocolate mixture, turning to coat all sides and letting excess drip off for a few seconds. Transfer immediately to the dish of desiccated coconut and roll gently, pressing lightly so the coconut adheres evenly. If the chocolate coating begins to thicken as you work, add whole milk one teaspoon at a time and whisk until it reaches a thin, pourable consistency again.3 cups desiccated coconut, 1/2 cup whole milk
- Place the coated lamingtons on a wire rack set over a baking tray (to catch drips) and let them set at room temperature for at least 1 hour before serving.
Notes
Nutrition
FAQ
Can I use a box cake mix instead of making the sponge from scratch?
Yes, a plain vanilla box mix works fine here. Just make sure to bake it in a 9-inch square pan and let it cool and chill completely before cutting — the dipping process is the same regardless of how you made the sponge.
My chocolate coating is too thick and clumps on the cake. What do I do?
Add whole milk one teaspoon at a time and whisk until it loosens to a thin, pourable consistency. The coating should run off the cake squares easily rather than sitting in thick patches.
Can I make lamingtons with a jam filling?
Yes — slice each square horizontally, spread a thin layer of raspberry jam in the middle, and press back together before dipping. This is a common variation and the coating holds the sandwich together once it sets.
Do I have to use desiccated coconut, or can I toast it first?
Desiccated coconut straight from the bag is traditional and sticks best to the wet coating. Toasted coconut can be used for a nuttier flavor, but let it cool completely first — hot coconut will melt the chocolate coating before it sets.
Why did my sponge turn out dense instead of light?
The most common cause is overmixing once the flour goes in — stir just until the batter comes together. Also check that your baking powder is fresh; old baking powder won’t give the cake enough lift.
If you liked this one
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- Elegant Pavlova with Fresh Berries
- Classic Soft Sugar Cookies
- Melt-in-Your-Mouth Scottish Shortbread Cookies
