Australia Day Lamington recipe

0 Comments Lamington

The lamington is a classic Australia dessert alongside another the famous pavlova. The delicious cubed cake sponge coated in chocolate icing and coconut makes an appearance at Australia Day parties across the country on January 26th each year. In primary school my parents were enlisted the task of selling lamingtons for the fundraiser drive and with most of the family and close friends attending the same school, Dad ended up buying a couple of boxes to make up for the quota. Freezing some, we were eating lamingtons for a good part of the year and there were definitely no complaints from me!

This recipe is a simple sponge and for something a little different there is an addition of chocolate ganache instead of chocolate icing. Homemade lamingtons are the bomb! The lightness of the sponge will have you wanting a second one shortly after finishing the first!

The sponge is best made a day before coating in chocolate and coconut. This is a great recipe if you happen to be pressed for time or putting on a family feast.

Australia Day Lamingtons


  • 5 eggs, room temperature
  • 60 grams unsalted butter, melted and cooled
  • 150g plain flour or cake flour
  • 3/4 cup castor sugar
  • 440g dark chocolate, roughly chopped
  • 250ml cream
  • Shredded coconut


  1. Butter a tin and dust with flour, tap to remove any excess flour
  2. Preheat oven to 180C
  3. Beat eggs and sugar in an electric mixer until very thick and creamy in consistency
  4. Sift 150 g flour over egg mixture and fold in thoroughly but lightly using a spoon
  5. Slowly pour cooled melted butter and fold in thoroughly
  6. Pour mixture into tin and bake in the oven for 15 to 20 minutes until the top of the cake feels springy to touch. Do not open oven door for at least 15 minutes
  7. When ready, pull out of the oven and allow cake to cool for a few minutes before turning onto a rack.
  8. Before icing, place the sponge in the fridge for 15 minutes to firm up
  9. To make the chocolate ganache melt the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Do not let the water boil. Stir gently until combined. Set aside to cool slightly.
  10. Prepare a tray of coconut shavings and a wide bowl with the chocolate ganache
  11. Cut the sponge into cubes
  12. There are a couple of methods for applying the finishing touches. Forking the cube and dipping in ganache and then coconut seems to work for me.
  13. Leave to harden on either a wire tray or a tray coated with coconut shavings.

Posted in - Recipes on January 16th 2015

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