I’m going to Melbourne in a month (I am not but I want this blog post to have a story so just along with the lie), so I wanted to embrace Australian culture before I go…so I made lamingtons.

Up until I started making this recipe, I had never had lamingtons before. I NOW LOVE THEM.

They’re so soft and fluffy and the flavour is soooo good. They’re chocolaty and coconuty, and they are also easy to make. I love everything about them!

A cross section of one of the lamingtons.

Video Tutorial

What are lamingtons?

In case you have no idea what a lamington is, let me give a quick explanation.

Lamingtons are an Australian snack…or dessert, I don’t really know what you would define it as.

But essentially all it is, is a soft fluffy sponge that has been cut into squares, then coated in a chocolate icing and then coconut.

I’ve seen that a lot of times they are also filled with a jam and sometimes whipped cream too.

I just filled mine with raspberry jam, but you could fill them with whatever you want to be honest.

Like I said, they taste amazing and making them is soooo simple.

The top of the lamingtons.

The cake

We’re going to start by making the cake first.

For this, I just used my vanilla cake recipe. I use this for so many of my recipes, it’s my go to.

These are the ingredients you are going to need to make it:

  • Unsalted butter – we are using self raising flour for this recipe. A lot of self raising flours have salt in them, so it’s best to use unsalted butter. We don’t want our cake to end up too salty.
  • Oil – for moisture. Any flavourless oil works, but I always use vegetable oil.
  • Granulated sugar – caster sugar works too.
  • Vanilla extract
  • Eggs
  • Self raising flour – I’ll talk about how to use plain/all purpose flour in the next section.
  • Milk – whole milk is best to use.
The ingredients needed to make the cake batter.

The self raising flour

I like to use self raising flour for my vanilla cakes. It’s just so much easier to use because I don’t have to add any raising agents into it, they have already been added.

But I know that it is hard to find self raising flour in some places, or you just might not have any.

So you can use plain/all purpose flour instead.

Use the same amount but add 2.5 teaspoons of baking powder and 1/8 teaspoon of salt into it.

Give this a mix, then it is ready to use.

The cake batter inside of a square cake tin, before being baked.
The cake inside of a square cake tin, after being baked.


I apologise for yelling.

But after your cake has baked, it is important to let it cool completely.

We’re going to be filling the cake and then cutting it into cubes. 

If the cake is still too warm, cutting it will be so difficult. The cake will be too crumbly and you won’t get nice cubes, IT WLL BE DIFFICULT.

So please make sure to let the cake cool down before you try doing anything with it.

1 lamington before being coated in the chocolate icing and the coconut.

The chocolate icing

The last thing to make is the chocolate icing.

All you need is icing sugar (also known as powdered sugar), cocoa powder and hot water.

That is it, just whisk this together.

A TIP – only make this before you are about to use it. If you make it too early, the icing will start to crust. So make it just before you need it.

But then dip your cakes into this, then some desiccated, let them set up for a bit and then you can dig in!

Here are few other recipes I posted recently, you should try these too:


5.0 from 1 vote

makes: 8

  • For the cake:
  • 125g unsalted butter, softened

  • 125ml vegetable oil

  • 250g granulated sugar

  • 2 teaspoons vanilla extract

  • 4 eggs

  • 250g self raising flour

  • 60ml whole milk

  • For the chocolate icing:
  • 400g icing sugar

  • 20g cocoa powder

  • 120ml hot water

  • Extras:
  • Some raspberry jam, or any filling you want

  • Some desiccated coconut, for the outside


  • Making the cake:
  • Start by pre-heating your oven to 180c/350f. Also grease and line a 9 inch square cake tin, leave this aside.
  • In a large bowl, add the softened butter, oil, granulated sugar and vanilla extract. Beat these together on high speed for 5 minutes. If you're making this by hand, just aggressively whisk for as long as you can.
  • Add 2 of the eggs into this, whisk these in. Then whisk in the remaining 2 eggs.
  • Add the flour and milk, whisk just until you get a smooth batter.
  • Pour this into your cake tin, then bake in your pre-heated oven for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.
  • Once baked, leave this to cool.
  • Once cooled, take it out of the tin. At this point, I cut the edges of the cake off, then I also cut the top off, to get a more flat even layer. But this is optional.
  • Cut this cake in half, then on one half of the cake, spread some raspberry jam on top, or whatever filling you decide to go with.
  • Place the other half of the cake on top of this, then wrap this in some cling film and leave in your freezer for about 15 minutes.
  • After 15 minutes, cut this cake into 8 cubes. Leave these aside.
  • Making the icing:
  • In a bowl, add all the ingredients for the icing and whisk until smooth.
  • Using a fork, dip one of the cubes into the icing. Make sure that each side is covered, then allow any excess icing to drip off.
  • Roll this into your desiccated coconut, then place this onto a wire rack, or plate.
  • Keep repeating this until you have coated all of your cake cubes.
  • Leave your lamingtons to set at room temperature for about 20 minutes, then you can enjoy!

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