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Classic Australian Lamingtons Recipe Easy Homemade Chocolate Coconut Treats

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Classic Australian lamingtons are soft sponge cake squares coated in a rich chocolate glaze and rolled in shredded coconut, perfect for gatherings and afternoon tea.

Ingredients

Scale
  • 1 cup (200g) caster sugar
  • 4 large eggs, room temperature
  • 1 cup (125g) self-raising flour
  • 1/4 cup (60ml) milk, warmed slightly
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 1/2 cups (350g) powdered sugar, sifted
  • 1/3 cup (35g) cocoa powder, unsweetened
  • 3 tablespoons (45g) unsalted butter, melted
  • 1/2 cup (120ml) milk
  • 1 teaspoon vanilla extract
  • 4 cups (350g) desiccated coconut, unsweetened

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) square cake pan with parchment paper, allowing some overhang for easy removal.
  2. In a large bowl, beat 1 cup (200g) caster sugar and 4 large eggs together using an electric mixer on high speed until pale and fluffy, about 5 minutes.
  3. Sift 1 cup (125g) self-raising flour over the egg mixture. Gently fold it in with a spatula, trying not to deflate the batter. Add 1/4 cup (60ml) warmed milk, 2 tablespoons (30g) melted butter, and 1 teaspoon vanilla extract, folding carefully until smooth.
  4. Pour the batter into the prepared pan, smoothing the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  5. Let the cake cool in the pan for 10 minutes, then gently lift it out using the parchment paper. Transfer to a wire rack and cool completely before cutting.
  6. Using a sharp knife, cut the cooled sponge into 16 equal squares.
  7. In a medium bowl, sift 3 1/2 cups (350g) powdered sugar and 1/3 cup (35g) cocoa powder. Add 3 tablespoons (45g) melted butter, 1/2 cup (120ml) milk, and 1 teaspoon vanilla extract. Whisk until smooth and slightly thick but still runny enough to coat the cake.
  8. Place desiccated coconut in a large shallow tray. Using a fork or wire skimmer, dip each sponge cube into the chocolate glaze, ensuring all sides are covered. Let excess drip off, then roll the cube in the coconut, pressing lightly to adhere. Place coated lamingtons on a wire rack to set.
  9. Allow lamingtons to set for at least 30 minutes before serving.

Notes

Whip eggs and sugar until pale and airy for a light sponge. Be gentle folding in flour to avoid deflating batter. Ensure cake is completely cool before coating to prevent chocolate glaze from melting off. Adjust chocolate glaze thickness by adding milk a tablespoon at a time. Lamingtons keep best in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Bring to room temperature before serving.

Nutrition

Keywords: lamingtons, Australian dessert, chocolate coconut treats, sponge cake, homemade lamingtons, easy baking, afternoon tea

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