- 6 eggs 

- 3/4 cup of caster sugar 

- 1 1/2 tsps of vanilla extract 

- 1/2 cup of plain flour 

- 1/2 cup of self raising flour 

- 1/2 cup of cornflour 

- 2 tbsps of boiling water 

- 3 cups of desiccated coconut 

For the icing

- 4 cups of icing sugar mixture 

- 1/2 cup of cocoa powder, sifted 

- 1 cup of boiling water 

- 20g of butter 

If you're searching for a typical Aussie dessert then you don't have to look any further than the classic Lamington. This sweet and fluffy treat is loved by both children and adults alike and it's not very hard to see why! 

Full of flavourful coconut and rich chocolate, this sweet snack is an instant winner. 

Whether you prefer to eat them with a hot cup of tea or coffee, or a cold glass of milk, lamingtons are a culinary national treasure that taste just as good as they look! Oh and they're super simple to make! 



1. Preheat the oven to 180ºC and grease a 3cm-deep baking pan, before lining it with baking paper. Remember to allow for a 2cm overhang on all sides of the pan so the lamington is easy to get out once it's done cooking. 

2. Using an electric mixer, beat the eggs, sugar and vanilla essence into a bowl on high speed for about 8 to 10 minutes or until the mixture is thick and creamy and all the sugar has been dissolved. Transfer this to a seperate bowl. 

3. Sift the flour together 3 times (so that you're lamingtons come out very light and fluffy) before using a large, metal spoon to fold the flour into the egg mixture. Then fold in some boiling water and pour the mixture into the preprepared pan. 

4. Bake this for 20 to 25 minutes or until the centre springs back when touched lightly. Leave the sponge to sit in the pan for a further 5 minutes before transferring it to a wire rack that's been lined with baking paper. Cover it with a clean tea towel and set it aside to rest overnight. 

5. The next morning, cut the cake into 12 pieces and place the coconut in a dish. To make the icing, place the icing sugar, cocoa, boiling water and butter into a saucepan over medium heat. Slowly bring to the boil, stirring constantly before reducing the heat to low and simmering for 1 to 2 minutes or until the mixture has slightly thickened. Removed it from the heat and set it aside to cool for 1 to 2 minutes. 

6. Using 2 forks, dip 1 piece of cake into the icing and shake off the excess before tossing it into the coconut. Once completed, place it on a wire rack over a baking tray (to catch all the excess chocolate drips). Repeat the process with the remaining cake pieces and let them stand for 2 hours or until they're set. 



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5 Cup Flour Sifter Stainless Steel
Bakemaster Cooling Tray 46cm x 25cm
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Cooling Tray 46cm x 25cm
Pyrolux Pyrostone Saucepan - 16cm
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Pyrostone Saucepan - 16cm

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