This classic Lamington Cake is a soft, buttery sponge coated in rich chocolate and finished with a generous layer of coconut. Simple yet elegant, it’s a beloved dessert that feels both nostalgic and indulgent, perfect for afternoon tea, celebrations, or anytime you want a sweet treat.
Why You’ll Love This Recipe
This recipe delivers a light and tender cake that stays moist even after dipping in chocolate. The balance between the fluffy sponge, smooth chocolate coating, and slightly chewy coconut makes every bite satisfying. It’s also straightforward to prepare, uses basic pantry ingredients, and can be made ahead of time, making it ideal for both beginners and experienced bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
For the chocolate coating
4 ounces dark chocolate
2 tablespoons unsalted butter
1/2 cup powdered sugar
1/4 cup cocoa powder
1/2 cup whole milk
For rolling
1 1/2 cups shredded coconut
Directions
Preheat the oven to 350°F (175°C). Grease and line a 9×9-inch square baking pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
In a separate large bowl, beat the softened butter and granulated sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix gently until the batter is smooth and evenly combined.
Pour the batter into the prepared pan and level the top. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
To prepare the chocolate coating, melt the dark chocolate and butter together in a saucepan over low heat. Once smooth, whisk in the powdered sugar, cocoa powder, and milk until the mixture is glossy and lump-free.
Cut the cooled cake into even squares. Dip each square into the warm chocolate coating, letting the excess drip off, then roll immediately in the shredded coconut.
Place the coated pieces on a tray and allow them to set for about 30 minutes before serving.
Servings and timing
This recipe makes 16 Lamington pieces.
Prep time: 15 minutes
Baking time: 25 minutes
Setting and cooling time: about 35 minutes
Total time: approximately 1 hour and 15 minutes
Each Lamington contains about 220 kcal.
Storage/Reheating
Lamingtons can be stored in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Allow refrigerated Lamingtons to come to room temperature before serving for the best texture. Reheating is not recommended, as the chocolate coating may melt and lose its finish.
FAQs
What is a Lamington Cake?
A Lamington is a sponge cake cut into squares, dipped in chocolate, and rolled in coconut.
Can I make this cake ahead of time?
Yes, the cake can be baked a day in advance and coated the next day.
Why should the cake be cooled completely before dipping?
A cooled cake is firmer and less likely to crumble when dipped in the chocolate coating.
Can I use milk chocolate instead of dark chocolate?
Yes, but the coating will be sweeter and less intense in flavor.
Is it necessary to use parchment paper?
Using parchment paper makes it easier to remove the cake cleanly from the pan.
Can I freeze Lamingtons?
Yes, they freeze well for up to 2 months when stored in an airtight container.
How do I prevent the chocolate coating from becoming too thick?
Keep the coating warm over low heat and stir occasionally while dipping.
Can I add filling to these Lamingtons?
You can slice the squares in half and add jam or cream if desired.
What type of coconut works best?
Finely shredded or desiccated coconut gives the most even coating.
Why are my Lamingtons too soft?
The cake may not have baked fully or cooled long enough before cutting and dipping.
Conclusion
This Lamington Cake recipe is a timeless dessert that combines simplicity with rich, comforting flavors. With its soft sponge, smooth chocolate coating, and coconut finish, it’s a treat that never goes out of style and is sure to impress anyone who tries it.
This classic Lamington Cake features soft sponge squares coated in rich chocolate and rolled in coconut. It’s a nostalgic and indulgent dessert perfect for tea time, special occasions, or as a make-ahead sweet treat.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
4 ounces dark chocolate
2 tablespoons unsalted butter
1/2 cup powdered sugar
1/4 cup cocoa powder
1/2 cup whole milk
1 1/2 cups shredded coconut
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until pale and fluffy. Add eggs one at a time, then mix in vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until smooth.
Pour the batter into the pan and level the top. Bake for 20–25 minutes or until a toothpick comes out clean.
Cool the cake completely in the pan.
For the coating, melt chocolate and butter over low heat. Whisk in powdered sugar, cocoa powder, and milk until smooth and glossy.
Cut the cooled cake into squares. Dip each square in the warm chocolate coating, let excess drip off, then roll in shredded coconut.
Place on a tray and let set for about 30 minutes before serving.
Notes
Use parchment paper to easily lift the cake from the pan.
Cool cake completely before dipping to prevent crumbling.
Keep chocolate coating warm while dipping to maintain consistency.
Use finely shredded or desiccated coconut for best results.
