These Australian Lamingtons are a classic for a reason. Fluffy, buttery sponge cake, dipped in a chocolate glaze then coconut. Easy and delicious, this recipe is an Aussie favourite.

A pile of lamingtons with one broken in half and a turquoise napkin in the background

With Australia Day coming up, I decided it was time to add another Aussie classic to the collection –classic Lamingtons. Aussies far and wide love these little treats and I’ll show you why.

We start with a simple fluffy and buttery, no-fuss sponge cake. It gets cut up into squares and each one is then coated in a one-bowl chocolate glaze then finally rolled in desiccated coconut. Simple delicious flavours that were meant to be together.

I first introduced lamingtons to this blog in the form of these lamington cupcakes, then later added this Rose and Strawberry version but now it’s time for the real deal and this little chocolate cake is it. Traditional to it’s core.

A red button saying Pin this recipeA hand picking up a lamington from a pile

How to make lamingtons

Lamingtons start with a butter sponge cake. It’s easy to make, its fluffy and light and totally addictive just on it’s own.

Just a few pantry staples – flour, baking powder, sugar, salt, vanilla – and a few fresh ingredients – butter, milk and eggs – and you have all you need to get baking.

  1. The butter and sugar get creamed together before adding eggs and vanilla. Beat each one in until well combined.
  2. Next we add half of the dry ingredients, followed by milk and the remaining dries, folding through after each addition.
  3. Bake it then let it cool before cutting it into squares.

Now that the butter sponge is cut into squares we can get onto the coating process. First, though, it’s a good idea to get the sponge cold in the fridge or even the freezer. This simple step makes coating the sponge much easier. When you’re using forks to move the sponge around in the chocolate glaze, parts of the cake can crumble off, and getting it cold first prevents that issue.

  1. In a deep bowl, mix together icing (powdered) sugar, icing sugar and boiling water. Whisk it until it’s smooth.
  2. Drop squares of cake into the glaze and use two forks to turn them and coat all over. Let them drain a little before moving on.
  3. Take the chocolate coated squares and roll them in the desiccated coconut, then set them on a wire rack to set.

A pile of lamingtons with one broken in half and a turquoise napkin in the background

Tips For An Easy Coating Process

Lamingtons can get messy – it’s all part of the fun but I have a few tips to make the coating process run more smoothly and (a little) less messily.

  • Start by setting up two wire racks over baking paper lined baking trays – for catching drips and easy cleanup.
  • Use a deep bowl for your glaze and any regular bowl or tin for the coconut.
  • Only use 1/3 of your coconut at a time, this stops it from getting filled and discoloured with chunks of chocolate.
  • Have two forks at the ready in each bowl.
  • Coat one of the squares in chocolate glaze, using the forks to move it around. Let it drain a little, then place it on one of the wire racks.
  • Repeat two more times, so that you are working in batches of 3. This gives the cake squares time for a little more glaze to drip off rather than letting it drip off and form clumps in your coconut.
  • Now, starting with the first one, coat it in coconut using the two forks there then transfer it to the other wire rack to set. Repeat.

The Classic Lamington Tin

This recipe is made in a traditional lamington tin – aka a rectangular cake tin with high sides, that’s about 23cmx34cm. This is equivalent to a high-sided 9×13 inch tin. This size tin makes a batch of 20-22 lamingtons or if you like larger lamingtons (like me) and are pedantic about cutting them perfectly square (also like me), you’ll get about 18.

I’ve also created this recipe in such a way that it’s easy to halve and make in an 8×8 inch square baking tin or a full batch in two square tins.

A good Aussie lamington needs nothing more, however there are some that like them cut in half, then sandwiched with jam and cream.

Not me – nosireee but each to their own. I like my lamingtons au naturel and the way Lord Lamington (real guy who we have to thank for them) suggests.

A red button saying Pin this recipeA pile of lamingtons with one broken in half and a turquoise napkin in the background

Whichever way you like your lamingtons, I know you’ll love this easy and delicious recipe. What could be better than cute little sponge cakes rolled in chocolate and coconut. That’s how us Aussies roll 😊

A pile of lamingtons with one broken in half and a turquoise napkin in the background

Classic Australian Lamingtons

4.25 from 4 votes
These Australian Lamingtons are a classic for a reason. Fluffy, buttery sponge cake, dipped in a chocolate glaze then coconut. Easy and delicious, this recipe is an Aussie favourite.



  • 390 g (3 cups / 13.8oz) plain (all purp) flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 170 g (1.5 sticks / 3/4 cup)unsalted butter, softened
  • 1 1/2 cups caster (superfine) sugar
  • 4 large eggs
  • 3 teaspoons vanilla extract
  • 3/4 cup whole milk


  • 3 cups icing powdered sugar
  • 1/4 cup unsweetened cocoa powder notes
  • 1/2 cup boiling water
  • 2 cups fine desiccated coconut



  • Preheat your oven to 180C / 350F / 160C fan forced and line a lamington tin (approx 22cm x 33cm) with baking paper.
  • Sift together the flour, baking powder and salt and mix well.
  • Beat together the butter and sugar until very light and fluffy. Add the eggs one at a time, beating well between each. Scrape down the sides of the bowl from time to time.
  • Add the vanilla and mix through.
  • Add 1/2 the flour mix and fold through gently with a spatula. Now add the milk, fold through. Add the remaining flour and fold through gently again until just combined.
  • Spread the batter evenly in prepared tin. Bake for 25-27 minutes, turning at the halfway mark, until the top is golden and a toothpick inserted comes out clean. Allow it to cool slightly, then turn out onto a wire rack to cool completely.
  • Once cooled, cut the edges off the cake then cut it into squares.
  • Place in the fridge for at least 2 hours or the freezer for half an hour to get firm.


  • Combine the icing sugar, cocoa and boiling water in a deep bowl and mix well to a syrup consistency.


  • Place 1/3 of the coconut into a separate bowl. Set two wire racks over baking paper lined trays.
  • Using two forks, dip a square of sponge into the chocolate glaze turning to coat well. Let it drain a little then transfer to one of the wire racks. Repeat with 2 more squares.
  • Take the first square and use clean forks to roll it in coconut then transfer to the second tray to set. Repeat 2 more times.
  • Now repeat the process with the whole batch, replenishing the coconut as required.


Equipment: lamington tin or a 9x13 tin with high sides, or 2 square baking tins.
  1. For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these  are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  2. This recipe can be halved and made in an 8x8 inch square baking tin or, if you don't have a lamington tin make the full recipe in two square tins.


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A closeup of a lamington

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