The Origin Story
Lamingtons are as Australian as it gets — sponge cake dipped in chocolate icing and rolled in desiccated coconut. They're named after Lord Lamington, Governor of Queensland from 1896 to 1901, though the exact origin is disputed. Some say his cook invented them by accident when a sponge fell into chocolate. Others claim they were deliberately created for a fundraiser.
What's not disputed is that lamingtons became the unofficial cake of Australian country fundraisers. Every school fete, every CWA stall, every Australia Day picnic — there they are, stacked in neat rows, chocolate and coconut everywhere.
This recipe is Mum's. She got it from her mother, who got it from the Country Women's Association cookbook. Mum's secret is a pinch of espresso powder in the icing — it deepens the chocolate flavour and makes people ask, "What's in these?" She's been making them every Australia Day since before I was born.
A Note on Tradition
Lamingtons are a fixture of Australian baking culture. They're the cake you make for fundraisers because they're cheap, easy to transport, and everyone buys them. The CWA (Country Women's Association) has been selling them at fetes and shows for over a century. Making lamingtons is an act of community — messy, sticky, and always done in batches.
Ingredients
For the Sponge
- 4 large Eggs, at room temperature
- 150g Caster sugar
- 150g Plain flour, sifted
- 1 tsp Baking powder
- 20g Butter, melted and cooled
- 3 tbsp Boiling water
- 1 tsp Vanilla extract
For the Chocolate Icing
- 500g Icing sugar, sifted
- 60g Cocoa powder, sifted
-
1 tsp
Instant espresso powder
Mum's secret — deepens the chocolate
- 30g Butter, melted
- 180ml Boiling water (approx)
For Coating
-
300g
Desiccated coconut
Medium thread, not fine — you want texture
Method
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Prepare the tin. Preheat the oven to 180°C (160°C fan-forced). Grease and line a 20cm square cake tin with baking paper.
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Make the sponge. In a large bowl, beat the eggs and caster sugar with electric beaters for 8–10 minutes until thick, pale, and tripled in volume. The mixture should fall in thick ribbons when you lift the beaters.
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Fold in the flour. Sift the flour and baking powder together, then gently fold into the egg mixture in three additions. Use a large metal spoon or spatula and fold carefully — you don't want to knock out the air.
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Add butter and water. Combine the melted butter, boiling water, and vanilla in a small jug. Pour down the side of the bowl and gently fold through until just combined. Don't overmix.
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Bake. Pour the batter into the prepared tin and bake for 22–25 minutes, or until the sponge is golden, springy to the touch, and pulling away from the sides. A skewer inserted into the centre should come out clean.
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Cool completely. Turn the sponge out onto a wire rack and let it cool completely. For best results, wrap it in cling film and refrigerate overnight — this makes it easier to cut and dip.
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Cut into squares. Trim the edges of the sponge (baker's treat), then cut into 16 even squares (4x4 grid). Place them on a wire rack over a baking tray.
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Make the icing. In a large bowl, combine the icing sugar, cocoa powder, and espresso powder. Add the melted butter and enough boiling water to make a smooth, pourable icing — it should coat the back of a spoon but still drip easily. Work quickly — the icing sets fast.
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Dip and coat. Spread the coconut in a shallow tray. Using two forks, dip each sponge square into the chocolate icing, turning to coat all sides. Let the excess drip off, then immediately roll in coconut to coat completely. Place on a clean wire rack to set.
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Set and serve. Let the lamingtons set for at least 30 minutes before serving. They keep for 3–4 days in an airtight container.
Where This Came From
This recipe is Mum's, and it came from her mother, who got it from the Country Women's Association cookbook — the bible of Australian home baking for generations. The CWA has been teaching, selling, and perfecting lamingtons since the early 1900s.
Mum's only deviation from the original is the pinch of espresso powder in the icing, which she picked up somewhere along the way and swears by. She makes these every Australia Day without fail, and the smell of chocolate and coconut in the kitchen is as much a part of summer as the cricket on TV.
I've kept her method exactly as she taught me, including the overnight rest in the fridge — it really does make them easier to dip.
