Australian Lamingtons

Lamingtons, similar to petit fours, are small squares of cake covered in chocolate and coconut. Traditionally made with a vanilla sponge, this recipe is perfectly balanced with sweet cake and flavorful cocoa.

Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter-cake, pound-cake, madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut – not sweetened.

Australian Lamingtons


  • 1/2 cup butter
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup milk
  • 4 cups confectioners’ sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons butter, melted
  • 1/2 cup milk
  • 2 (8 ounce) packages flaked coconut


    1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8×12 inch rectangular pan. Sift together the flour, baking powder, and salt. Set aside.

    2 In a large bowl, cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well.

    3 Pour the batter into the 8×12 inch pan. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing.

    4 To make the Icing: In a large bowl, combine confectioners’ sugar and cocoa. In a saucepan, heat milk and 2 teaspoons butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing.

    5 Procedure: Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto rack to dry. Continue for each piece. The Icing will drip, so place a sheet of parchment paper under the rack to catch the drips.

You May Also Be Interested In

Comments (1)

Login To Leave A Comment