Lamingtons with Fresh Cream

Lamingtons with Fresh Cream

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Lamingtons with Fresh Cream

Lamingtons with Fresh Cream

A lamington is an Australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut.

Prep Time 15 minutes
Cook Time 25 minutes
Set  2 hours
Total Time 2 hours 40 minutes


Lamington Dough

  • 3 cups flour
  • 1 cup of sugar
  • 4 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • ½ cup of cocoa
  • 2 cups hot water
  • 3/4 cup oil
  • 1 tablespoon vanilla
  • 4 tablespoons white vinegar

Chocolate Syrup

  • 3 cups icing sugar
  • 2 tablespoons cocoa powder
  • 1½ cup of water

Desiccated Coconut for covering

  • 1 - 2 cups desiccated coconut


For the Dough:

Combine and sift the first 6 dry ingredients.

Now add the following 4 wet ingredients to the dry ingredients and mix well

Grease a cake pan and line with parchment paper, leaving a slight overhang, as this will help to remove the cake from the pan once cold.

Pour the batter into the prepared pan and bake for 20-25 minutes until a skewer inserted into the center comes out clean in a preheated oven at 180C / 375F.

Once done, take out of the oven and let it stand for 5 minutes and pick it up by the parchment paper overhang and leave it on a wire rack and cool completely. 

Once COLD, cut it into cubes and FREEZE it.

For the Icing:

Mix all together in a saucepan and boil for 3 minutes until it has a syrup-like consistency.

Set aside and let it cool down.

The syrup must be cold before using it.

To Assemble:

Place the coconut in a large flat shallow container as it will be easier to roll cake around to cover it with the coconut.

The icing/syrup should be thick enough so the coconut will cling and stick to it.

Place a piece of cake in the icing/syrup and roll to coat using 2 forks and cover it with desiccated coconut.

Ever so gently slice each square horizontally in two and add fresh cream.

I heard of a trick and that is to FREEZE the lamingtons as it’s even easier
to handle for coating, and the bonus is that the cake stays fresh and moist!

Another option would be to leave the cake out overnight, essentially letting
the outside become a bit stale so it is easier to handle. This works well, but
the cake is a bit drier than ideal.


Prepared, tried and tested by Jennifer Bisnath

Nutrition Information



Serving Size


Amount Per Serving Calories 297Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 153mgCarbohydrates 47gFiber 2gSugar 29gProtein 3g

All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.

Why are Lamingtons Australian?

The popular origin story claims a maidservant of Lord Lamington, the governor of Queensland in 1901, accidentally dropped a sponge into some melted chocolate. Rather than waste the cake, Lord Lamington suggested she cover it in coconut and the lamington was born. 

What is Lamington?

A lamington is an Australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture

Do Lamingtons have jam?

A proper, home-made lamington is a true delight: a cube of light, airy butter or sponge cake, dipped in chocolate icing and rolled in desiccated coconut. … The classic Australian cookbooks all agree that lamingtons do not have jam or whipped cream in the middle.
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