Lamingtons – Classic Australian Chocolate‑Coated Sponge Cakes
Soft, airy sponge squares rolled in coconut and dipped in a glossy chocolate glaze, a beloved treat from down under.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 8
Pre‑heat the oven to 180°C / 350°F (160°C fan) and line a 20 cm square tin with parchment paper.
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Step 2 of 8
Whisk flour, sugar, baking powder and salt in a bowl; in another bowl beat eggs, then stir in milk, melted butter and vanilla.
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Step 3 of 8
Combine wet and dry mixtures, stirring just until smooth, then pour into the tin and smooth the surface.
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Step 4 of 8
Bake for 18‑20 minutes until a skewer comes out clean; let cool in the tin for 5 minutes, then turn onto a wire rack to cool completely.
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Step 5 of 8
Cut the cooled sponge into 4 × 4 cm squares, placing them on a tray lined with parchment.
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Step 6 of 8
Heat the cream in a saucepan until just simmering, then pour over the chocolate; stir until glossy and smooth.
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Step 7 of 8
Dip each sponge square into the chocolate glaze, letting excess drip off, then immediately roll in desiccated coconut, turning to coat all sides.
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Step 8 of 8
Set the finished lamingtons on a platter; the chocolate should set within 15 minutes at room temperature.
Notes from the kitchen
If dark chocolate is unavailable, use a good-quality milk chocolate; the coconut can be toasted lightly for extra aroma. Store in an airtight container for up to 3 days.
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