Lamingtons are a traditional Australian treat made of sponge cake dipped in a chocolate coating and rolled in grated coconut. These single-serve desserts are featured at birthdays, afternoon teas, and all sorts of national events. They are traditionally made from sponge cake and sometimes include a layer of jam or are coated in jam instead of the chocolate before being rolled in coconut.

I had the chance to make these for an International Tasting event hosted for my church’s annual fall missions conference. To get 60 bite-size portions I needed to make a double batch, so I tested two recipes – one that I was given by the event organizers and one that I had come across earlier in the year and was saving to try at the perfect opportunity.

The recipe I had saved won hands down! It was much lighter and airier and really soaked up the chocolate coating while keeping its shape. The other recipe worked, but I found it to be drier and sometimes crumbled while I was dipping in the chocolate.

I made them bite-size portions, but larger portions would work just as well. The process gets a bit messy, so be prepared but the end result is definitely worth it!




A lamington is an Australian cake made from a square of sponge cake coated in chocolate sauce and rolled in desiccated coconut.

PREP TIME: 30 – 45 min
BAKE TIME: 30 – 35 min
TOTAL TIME: 2 hrs 15 min
YIELDS: 16 – 24 pieces
SERVES: 16 – 24
Print Recipe




1 c  flour
1 1/2 tsp  baking powder
5   eggs, separated
1 c  sugar, divided
1/3 c milk
1/2 tsp vanilla

4 1/2 c  icing sugar
1/2 c  unsweetened cocoa powder
3/4 c  milk
3 c  unsweetened desiccated coconut


CAKE: Preheat oven to 350 F. Line bottom of an 8″ x 8″ baking dish or cake pan with parchment paper, or grease well.

Stir flour with baking powder in a medium bowl.

Beat egg whites in a large bowl, using an electric mixer on high, until foamy. Gradually add 1/4 cup sugar and continue beating until whites are glossy and stiff peaks form when beaters are lifted, 3 to 5 min. Using same beaters, beat yolks with remaining 3/4 cup sugar in a large bowl until pale and thick, 1 to 2 min. Reduce mixer speed to low; gradually beat in flour mixture, then 1/3 cup milk and vanilla, until smooth

Stir a third of egg whites into yolk mixture, using a rubber spatula, then carefully fold in remaining egg whites until no streaks remain. Pour into prepared baking dish.

Bake in centre of oven until springy and a skewer inserted into the centre of cake comes out clean, 30 to 35 min. Cool completely on a rack, about 1 hour.

Remove cooled cake from pan and discard parchment, if using. If making the lamingtons ahead of time, wrap the cake well and leave on a counter overnight to allow it to firm up; continue with the coating and following steps. Otherwise, cut cake into 16 (regular) to 24 (bite-size) cubes, depending on desired size. Freeze cake cubes for 15 – 20 min.

COATING:Whisk icing sugar with cocoa and 3/4 cup milk in a medium bowl until smooth.

ASSEMBLE: Divide coconut into 2 shallow dishes; set 1 dish aside. Dip a cake cube into chocolate, coating all sides. Let excess chocolate drip off. Roll in coconut, coating all sides. Place on a wire rack over wax or parchment paper to collect drips. Continue with remaining cubes, switching to second dish of coconut halfway through. Refrigerate until dry to the touch, about 25 – 30 min. Store in a sealed container up to 3 days.



Make-Ahead:Lamingtons can be made up to 3 days in advance, kept in an airtight container at room temperature.

This sponeg cake is light and airy – perfect for soaking up the chocolate sauce while staying intact. Wiping your knife as you slice the cake will help to make it easier and less messy.



Recipe Adapted By: Katrina Lindhorst
Source: Chatelaine


Step by step from Chatelaine:


1. Prepare pan and ingredients

2. Beat egg whites

3. Fold whites into yolk mixture

4. Pour into prepared pan

5. Cut cake into cubes

6. Dip in chocolate, then coconut

Did you make this recipe? Let me know, and feel free to share any other thoughts or comments you have – I’d love to hear from you!

Enjoy! xoxo Katrina