Easy Lamington Recipe with Chocolate Sauce (2024)

• 125 g caster sugar / superfine sugar 3/4 cup / 4.4 oz
• 50 g butter salted, softened
• 2 eggs beaten, 60 g / 2.1 oz size eggs
• 120 g self raising flour 1 cup
• 85 g desiccated coconut 1 cup

For the chocolate sauce

• 2 tbsp cocoa powder
• 150 g icing sugar / powdered sugar 1 cup
• 3 tbsp boiling water
• 1 tbsp butter melted

Metric - US Customary

For the Sponge

• Pre-heat your oven to 180°C / 360°F.

• Cream together the sugar and butter with a spoon or hand mixer. Then, add in the eggs and give it a whisk until combined.

  125 g caster sugar / superfine sugar, 50 g butter, 2 eggs

• Next, add the self raising flour and mix again until you have a smooth cake batter. Note: Egg sizes may vary. If your batter is too thick at this stage, add a dash of milk to thin.

  120 g self raising flour

• Pour batter into a lined square baking tray (9x9 in / 24x24 cm) and smooth out to the edges. Bake in oven for 20 minutes or until deliciously golden on top. Test with a wooden skewer and if it comes out clean, it's ready.

• Allow the sponge to cool on a baking tray before cutting into squares or rectangles.

For the Chocolate Sauce

• Mix together the icing sugar, cocoa, melted butter and boiling water. Pop the desiccated coconut into a separate bowl. Place a wire cooling rack over a baking tray so it's ready for the dipped lamingtons. Tip: Keep your boiling water near by, if your chocolate sauce starts to harden, add a dash more water and mix it in thoroughly then continue to coat as normal.

  85 g desiccated coconut, 2 tbsp cocoa powder, 150 g icing sugar / powdered sugar, 3 tbsp boiling water, 1 tbsp butter

To Assemble

• One at a time, place each slice of sponge cake on a fork and dunk it in the chocolate sauce. You may need to roll it around a bit to ensure it's completely covered. Then use the fork to lift the cake out of the chocolate and pop it into the coconut. Use the fork to cover the cake with coconut, then once coated, transfer to the wire rack to dry.

• Allow lamingtons to dry for 5-10 minutes then dig in!

• Self Raising Flour - If you don't have self raising flour, you can use 1 cup of all purpose flour and add 1 tsp baking powder.
• Cocoa - We recommend using a high quality, high percentage cocoa powder (80% works well) rather than regular drinking chocolate powder, as this will give you a rich chocolatey flavour.
• Line the Baking Dish– Use a sheet of baking paper or aluminium foil that’s a bit wider than you’d normally use when lining a baking tray. This way you can use the edges to neatly pull the sponge cake out of the tray.
• Square the Edges - Before cutting into pieces, slice off the outside edges of the sponge cake to 'square off' and leave you with nice even pieces.
• Freeze the Sponge Slices - If your sponge cake is too crumbly to work with, you might like to freeze the slices for an hour or so before dunking in the chocolate. It shouldn't be necessary for this sponge recipe, but if you do run into strife this will make them easier to work with.
• To Soften the Chocolate Sauce - If the sauce starts to hardenbefore you're finished, add a little more boiling water (1 tsp at a time) to soften and thin the sauce so it's easier to coat the sponge slices evenly.
• Jam & Cream - Fill the lamingtons with jam and cream by cutting them in half before serving. Or you can cut the sponge in half and add jam in the middle BEFORE coating as an alternative way to eat lamingtons. Strawberry jam works best for this!
• Double Stacked Lamingtons - For larger lamingtons, you could make a double batch and, after cutting into squares, add one on top of the other and seal with the jam suggestion above.