Lamingtons 1st attempt

I have been working through one recipe at a time in a section of my 'Australian Women's Weekly The Country Table' cookbook and have now made the Lamingtons.

They look great and have a good texture.  Easy to make just a little messy with chocolate and coconut all over the bench.  The kids are always very willing taste testers and give me valuable feedback.  They are good with recognising different flavours and textures. 

Results are in for these lamingtons and although good not the best lamingtons they've had. 

Here is the feedback:

- texture not quite as light as the bakery ones;
- the cake part is ok but not overly tasty;
- the chocolate part is really, really good;
- we give them a 7½ out of 10.

Would I make them again?  Yes, I would, however I have plans on making the ones with jam in the middle.  I've found some baker's jam online which I have purchased.  I've been looking for this jam for a while and could only find it in very large quantities.  Finally found this Raspberry Donut Jam which also comes in a 150g tub.  I'll be making lamingtons, jam donuts and using the jam for joining cookies as well.

Back to the lamingtons and the recipe.


6 eggs, room temperature
⅔ cup caster sugar
⅓ cup cornflour, triple sifted
½ cup plain flour, triple sifted
⅓ cup self-raising flour, triple sifted
2 cups desiccated coconut

4 cups icing sugar, sifted
½ cup cocoa, sifted
15g butter, melted
1 cup milk

Preheat oven to 170°C.  Grease and line a 20x30cm lamington pan extending the baking paper over the sides.

Crack eggs into a bowl and beat with an electric mixer for approximately 10 minutes or until it thickens slightly.

Add the sugar slowly beating well between each addition.

Scrape down the sides of the bowl and add the cornflour, plain flour and self-raising flour.  Fold into the wet mixture until fully incorporated.  Pour mixture into prepared lamington tin.

Bake for 25 minutes or until skewer comes out clean.

Cover a wire rack with baking paper and carefully tip the hot cake onto the paper.

Meanwhile you can make the icing.  Add all ingredients to a medium bowl and mix well.  Place bowl over a saucepan of simmering water.  Stir the icing until smooth, runny and all flour has been incorporated.  Remove from the heat.

Spread the coconut onto a large plate or dish.

Cut the cake into squares of desired size.  I ended up with 19 pieces.  Dip each piece into the icing and drain a little.  Roll in the coconut and place onto wire rack to set.  Repeat until all slices are coated.


  1. I love lamingtons! There's something about the soft cake and the chocolatey icing the soaks in and then that coconut. Delicious! I have only ever made them a couple of times, once I cut the sponge up very small so I could dip the little cubes in the icing with a toothpick! Still messy! Meg:)

    1. I like the idea of smaller pieces. You get more chocolate per sponge then and you could serve them with the toothpicks too.

  2. I've never had Lamingtons. They look delicious.

    1. Lamingtons are yummo. I prefer the jam ones so hopefully they’ll be coming soon.

  3. They look very good Kylie. I've tried a couple of different Lamington recipes, and the best tasting one was made on a sponge recipe. I'm pretty sure I did a blog post on it called "The tale of two lamington's" or something like that LOL. I agree they are a big mess to make, and a little fiddly, but mine tasted better than shop bought.

    1. Thanks Cheryl I found the post you are referring to. Once the jam arrives I’ll make them again using your recipe.

  4. Lovely work, as usual. Everything that you make looks so professional. Thanks for sharing...


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