Lamington
Overview
Lamingtons are iconic Australian squares of airy sponge coated in silky chocolate icing and finished with a snowy exterior. They are ideal for bake sales, afternoon tea, or a make-ahead treat that improves in texture after a day. The method below focuses on a light crumb and clean, neat coating, with an optional filled variation for special occasions.
Ingredients
Sponge
Chocolate Icing and Coating
Optional Filling
- (optional) raspberry jam
Preparation
- Preheat the oven to 350°F (180°C). Line a square baking pan with parchment and lightly grease it with a thin film of unsalted butter.
- In a mixing bowl, beat unsalted butter with caster sugar until pale and fluffy. Beat in the eggs one at a time, then mix in vanilla extract just to combine.
- In a separate bowl, whisk all-purpose flour with baking powder and a pinch of fine salt. Add the dry ingredients to the butter mixture in two additions, alternating with whole milk, beginning and ending with the dry ingredients. Mix just until smooth.
- Scrape the batter into the pan and smooth the top. Bake until the center springs back and a tester comes out clean, about 22–28 minutes.
- Cool the cake in the pan for 10 minutes, then lift out to a rack to cool completely. For the cleanest squares, cover and chill the fully cooled cake until firm.
- For the icing, sift powdered sugar and cocoa powder into a shallow bowl. Add melted unsalted butter, then whisk in enough hot boiling water to make a thick, pourable glaze. For extra gloss, stir in finely chopped dark chocolate until melted (optional).
- Cut the sponge into neat squares. Working one piece at a time, dip the square into the icing, letting the excess drip off, then roll in a tray of desiccated coconut to coat all sides. Set on a rack to firm up for about 15–20 minutes.
- For the filled variation, split a square horizontally and sandwich with a thin layer of raspberry jam before coating, or gently pry open a slit and pipe a line of raspberry jam after coating once the icing has set.
How to Enjoy
Serve Lamingtons at room temperature, where the coating is tender and the crumb is soft. The flavor deepens overnight, making them a reliable make-ahead sweet. Pair with strong tea or coffee, and, for a celebratory touch, use the optional raspberry jam filling to add bright contrast to the chocolate coating and coconut finish.
Tips
- Chilling the sponge before cutting reduces crumbs and gives cleaner edges for dipping.
- Keep the icing fluid but not thin; adjust with small splashes of hot boiling water or extra powdered sugar as needed.
- Toss the desiccated coconut occasionally so it coats evenly and stays fluffy.
- For a richer icing, include the optional dark chocolate.
- If the sponge feels dry, a light brush of warm raspberry jam thinned with a teaspoon of hot boiling water adds moisture and a hint of fruit.
Storage
Store Lamingtons in an airtight container at cool room temperature for 2–3 days, or refrigerate up to 5 days. The coating protects the crumb, and the flavor improves by day two. For longer storage, freeze on a tray until firm, then pack in freezer bags; thaw at room temperature in the bag to preserve moisture.