Lamingtons are one of those classic bakes that feel instantly familiar: tender vanilla sponge cut into neat squares, coated in a glossy chocolate icing, then rolled in snowy desiccated coconut. The steps are simple, but the results are beautifully nostalgic. The sponge is light and buttery, the chocolate coating adds a rich cocoa finish, and the coconut creates a delicate texture that makes each bite satisfying. The key to great lamingtons is taking your time with the cooling and coating stages. A fully cooled sponge cuts cleanly and holds its shape, and a smooth, warm icing clings evenly without soaking the cake too aggressively. Once coated, the lamingtons need a little quiet time on a rack to set properly, turning that shiny chocolate layer into a soft, fudgy shell with coconut all around.
Ingredients
- 120g unsalted butter, softened
- 150g caster sugar
- 2 large Pace Farm eggs
- 1 tsp vanilla extract
- 180g self-raising flour
- 120ml milk
For the coating
- 200g icing sugar
- 30g cocoa powder
- 100ml milk
- 20g butter
- 150g desiccated coconut
Instructions
- Preheat and prepare the tin. Heat your oven to 180°C. Line a 20cm x 20cm square baking tin so the sponge lifts out easily later. Make sure the lining sits neatly into the corners, because a well-shaped bake will give you even, tidy squares once cooled.
- Cream the butter and sugar. Place the softened unsalted butter and caster sugar in a mixing bowl. Beat thoroughly until the mixture becomes pale, light, and fluffy. This stage is important for a soft sponge, as it helps incorporate air and gives the cake a lighter texture once baked.
- Add the eggs gradually. Crack in the eggs one at a time, beating well after each addition. Take a moment between eggs to ensure everything is fully combined before adding the next. This gradual approach helps the mixture stay smooth and prevents it from splitting.
- Stir in the vanilla. Add the vanilla extract and mix until evenly distributed. This gives the sponge its gentle, classic flavor that balances the richness of the chocolate coating later.
- Fold in the flour and milk alternately. Add the self-raising flour in portions, alternating with the milk. Fold carefully rather than beating aggressively, so you keep as much of the airiness as possible. Continue until you have a smooth, cohesive batter with no visible pockets of flour. The batter should look creamy and spreadable, not dry or stiff.
- Fill the tin and level the surface. Pour the batter into your prepared tin. Use a spatula to spread it into the corners and smooth the top into an even layer. This helps the sponge bake evenly and makes cutting consistent squares much easier.
- Bake the sponge. Place the tin in the oven and bake for 25–30 minutes. The sponge should rise and set with a light golden surface. Test for doneness by inserting a skewer into the center; if it comes out clean, the cake is ready.
- Cool completely before cutting. Remove the sponge from the oven and allow it to cool fully. Do not rush this step. A warm cake is more delicate and can crumble or tear when cut and dipped. Once completely cool, lift it out of the tin using the lining.
- Cut into squares. Place the cooled sponge on a board and cut it into even squares. Use a sharp knife and clean the blade between cuts if needed to keep the edges neat. Even-sized pieces make the coating process smoother and help the lamingtons set uniformly.
- Make the chocolate icing over simmering water. For the coating, combine the icing sugar, cocoa powder, milk, and butter in a heatproof bowl. Set the bowl over simmering water and stir continuously until the mixture is completely smooth. Keep stirring until the butter has melted and the icing looks glossy and pourable, without lumps of sugar or cocoa.
- Set up for coating. Spread the desiccated coconut on a plate or shallow tray so you can roll each piece easily. Place a wire rack nearby to hold the coated lamingtons as they set. Having everything ready will make the dipping and rolling process cleaner and faster.
- Dip each sponge square in the icing. Working one piece at a time, dip a sponge square into the warm chocolate icing. Turn it carefully so all sides are covered. Let any excess icing drip off briefly so the coating is even rather than thick and heavy.
- Roll in coconut. Immediately roll the iced sponge in the desiccated coconut, pressing gently so the coconut adheres all over. Make sure the sides and corners are well covered for that classic lamington look and texture.
- Set on a wire rack. Place each coated lamington onto the wire rack. Leave space between pieces so they do not stick together. Allow them to sit until the chocolate coating has set and the surface feels less tacky.
- Serve and enjoy. Once set, the lamingtons are ready to eat, offering a soft sponge center with a smooth chocolate layer and a coconut finish in every bite.