Lamingtons
Classic chocolate coconut squares made with a light vanilla sponge, dipped in rich chocolate icing and rolled in desiccated coconut - perfect for afternoon tea or baking with kids.
Updated : 31 December, 2025
Easy
More than 1 hour.
Ingredients
For the cake
175 grams
Butter
175 grams
Sugar
2 teaspoon
Vanilla extract
3
Eggs
150 grams
Flour
25 grams
Corn flour
2 teaspoon
Baking powder
to taste
Salt
2 tablespoon
Milk
For the chocolate coating
175 grams
Dark chocolate
40 grams
Butter
200 milliliters
Milk
300 grams
Powdered sugar
25 grams
Cocoa powder
250 grams
Coconut flakes
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C. Grease and line a 20cm/8in square cake tin with baking paper.
Step 2
To make the cake, beat the butter and sugar together with an electric mixer until pale, light and fluffy, stopping occasionally to scrape down the sides of the bowl with a rubber spatula. Add the vanilla and mix briefly, then gradually beat in the eggs, mixing well after each addition.
Step 3
Sift the flour, cornflour, baking powder and salt into the bowl. Add the milk and mix again until you have a smooth, evenly combined batter.
Step 4
Spoon the mixture into the prepared tin and level the surface with the back of a spoon or a palette knife. Bake on the middle shelf of the oven for about 25 minutes, or until the cake is golden-brown, well risen and a skewer inserted into the centre comes out clean.
Step 5
Leave the cake to cool in the tin for 5 minutes, then turn out onto a wire rack and allow it to cool completely, ideally overnight.
Step 6
To prepare the coating, melt the chocolate and butter together in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from the heat and set aside to cool slightly. Warm the milk in a small saucepan or in the microwave.
Step 7
Sift the icing sugar and cocoa powder into a large bowl. Gradually pour in the warm milk, mixing until smooth, then add the melted chocolate mixture and stir until fully combined. Leave the icing to cool and thicken slightly for 30 minutes.
Step 8
Once the cake is completely cool, cut it into 16 equal squares. Spread the desiccated coconut out on a baking tray. Spear one cake square with the tines of a large dinner fork and dip it into the chocolate icing, ensuring it is completely coated. Hold it above the bowl and tap the fork sharply on the edge to allow excess icing to drip back into the bowl.
Step 9
Place the coated cake into the coconut and roll until fully covered. Repeat with the remaining cake squares until all are glazed and coated.
Step 10
Leave the cakes to set for at least 1 hour, or until the chocolate coating is firm, before serving.
Author note
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