Best and Easy Recipe for Classic Australian Lamingtons

Lamingtons are typical Australian desserts, traditionally prepared on national holidays, which owe their name to Lord Lamington, governor of Queensland from 1896 to 1901, and his wife, Lady Lamington, who apparently adored them. They are small cubes of butter cake, soft and with a consistency similar to that of a sponge cake, deliciously filled with a fruit jam and covered with a layer of dark chocolate and flaked coconut.

Soft and irresistible, they can be filled with raspberry jam, as in our version, or with blueberry, peach, apricot or other jam of your choice. The only thing that cannot be compromised is the size: the cubes of cake, as per the original recipe codified by a newspaper of the time, must be strictly 4 cm on each side.

To make them, simply prepare a dough made with flour, butter, eggs, sugar and a pinch of yeast, pour it into a 6×10 inches rectangular cake tin and put everything in the oven: the result will be a soft donut of the right height, to be divided in half horizontally, spread with raspberry jam and then cut into cubes. Once glazed and coated in flaked coconut, the lamingtons are ready to be enjoyed: serve them at tea time or put them on the dessert buffet for a special occasion, success is guaranteed.

What Are Australian Lamingtons?

Legend has it that these delicious sweets were created by Frenchman Armand Galland, chef to the governor Lord Lamington, who, agitated by the arrival of unexpected guests, improvised a dessert using leftover sponge cake, cut into squares and covered in melted chocolate and coconut flour. Some sources claim that a piece of cake inadvertently fell into the chocolate icing, while others believe that they were actually invented by Amy Schauer, a cookery instructor at the Central Technical College in Brisbane. The only thing that is certain is that the first recipe for these little treats was published for the first time in a newspaper of the time, the Queensland Country Life, in 1900.

Today, lamingtons are traditionally prepared not only for parties and birthdays, but also for national holidays such as Australia Day, January 26, or ANZAC Day, April 25: a day of remembrance in which all the Australian and New Zealand soldiers who lost their lives in the various wars are remembered. On this occasion, they are served topped with a small red poppy to symbolize all the fallen.

Pro Tips for The Best Australian Lamingtons

• Use a soft, sponge-like cake, such as a classic sponge or pound cake, for a light, airy texture.
• Bake and chill the cake a day before to make cutting and coating easier.
• Freeze the cake cubes briefly before dipping them in chocolate to prevent crumbling.
• Use good-quality dark chocolate and fresh coconut for a flavorful coating.
• Refrigerate in an airtight container to maintain freshness

Lamingtons Variations

Lamingtons can be customized in many different ways. As a base you can use pound cake, paradise cake, classic or orange, a chocolate sponge cake or any other soft cake of your choice. In addition to jams and compotes of your choice, you can fill them with creams of all kinds: pastry cream, hazelnut spread, coconut, pistachio… But also with peanut butter  and almond butter, or with a drizzle of dulce de leche. Finally you can glaze the cubes with gianduia, white or milk chocolate, and sprinkle them with chopped hazelnuts, crumbled meringues or cocoa beans.

Can I Use a Sponge Cake Instead of a Butter One for Lamingtons?

Yes, of course. A sponge cake provides a lighter, airier texture, which absorbs the chocolate coating well and helps the coconut adhere. Just ensure it's firm enough to handle dipping without crumbling.

Why is My Cake so Crumbly and Dry?

A cake that turns out dry and crumbly might be due to over-baking, too much flour, or not enough liquid in the batter. Ensuring precise measurements, using the correct pan size, and monitoring baking time can help prevent this issue.

What's The Best Type of Chocolate to Use For The Coating?

The best chocolate for coating lamingtons is high-quality dark or semi-sweet chocolate, which melts smoothly and provides a rich, balanced flavor that contrasts well with the sweetness of the cake and coconut.

Can I Omit the Raspberry Filling?

Yes, you can omit the raspberry filling if you prefer a more classic lamington. The cake will still taste delicious with the chocolate and coconut coating alone, though the filling adds a fruity contrast that some enjoy.

Can I Make a Lamington Cake, Instead of The Traditional Cubes?

Yes, you can make a whole cake instead of lamington cubes, though the texture and experience will differ slightly. After baking, coat the entire cake with chocolate and sprinkle coconut on top. Keep in mind that individual cubes may offer a better chocolate-to-cake ratio in each bite.

Can I Make Australian Lamingtons Ahead of Time?

It's even better to make them ahead of time! They stay fresh for a few days when stored in an airtight container in the fridge, allowing flavors to meld nicely. Just bring them to room temperature before serving for the best taste and texture.

Can I Freeze Australian Lamingtons?

Of course! Wrap them individually in plastic wrap and place them in an airtight container. They’ll keep well in the freezer for up to 2–3 months. Thaw at room temperature before serving for the best texture.

Some More Irresistible Australian Desserts!

Anzac Biscuits

Vanilla Slices

Pavlova Recipe

Impossible Coconut and Lemon Cake

Lumberjack Cake

How to Store Australian Lamingtons

Lamingtons can be stored in the fridge, in an airtight container, for up to 3 days.

How to Make Australian Lamingtons

Collect the flour, starch and yeast in a bowl, sift them together.

Add the butter in cubes.

Work with your hands until you obtain a sandy mixture, then add the sugar.

Incorporate the eggs, one at a time.

Flavor with vanilla extract, pour in the milk and add a pinch of salt. Work until you get a soft and smooth mixture.

Line a 6×10 inches rectangular baking pan with a sheet of baking paper.

Spread the dough into the cake tin.

Level the surface well with a spatula and leave to cook in a static oven at 347°F (175°C) for about 35 minutes. Before taking the cake out of the oven, do the classic toothpick test to make sure it is well cooked and free of moisture.

Once ready, take the cake out of the oven, let it cool for a few minutes and turn it out. Then let it cool on a rack.

Cut the cake in half, helping yourself with a serrated knife.

Fill the base with raspberry jam.

Cover with the top of the cake.

Smooth the edges with a knife.

And cut out 4 x 4 cm squares.

Arrange them on a baking tray and transfer them to the freezer for at least 20 minutes.

For the icing: pour the cream into a saucepan with a thick bottom and put it on the fire.

Chop the dark chocolate with a knife.

Pour the chopped chocolate into the cream very hot.

Add the butter, remove from the heat and mix vigorously with a whisk. Let the melted chocolate cool slightly and then pour it into the bowl of a mixer.

Once the resting time has elapsed, pierce the now cold cubes with a toothpick.

Dip them in melted chocolate.

Pass them immediately in the coconut flakes.

Arrange them on a serving plate.

Enjoy!