Few treats are as quintessentially Australian as the lamington—a humble square of sponge cake coated in chocolate icing and rolled in desiccated coconut. Named after Lord Lamington, the Governor of Queensland from 1896 to 1901, this iconic cake has been gracing Australian tables for over a century, becoming a beloved fixture at school fetes, afternoon teas, and family gatherings across the nation.
The Legendary Origins of the Lamington
The story of the lamington's creation is as charming as the cake itself. According to popular legend, the lamington was born from a kitchen accident when Lord Lamington's cook accidentally dropped a piece of sponge cake into chocolate. Rather than waste it, the resourceful cook rolled the chocolate-covered cake in coconut to make it easier to handle—and thus, an Australian icon was born.
Another version of the story suggests that the lamington was created deliberately as a way to make day-old sponge cake more appealing and easier to serve at functions. Regardless of its exact origins, the lamington quickly became popular throughout Australia and remains a cherished part of our culinary heritage.
What makes the lamington truly special is its perfect balance of textures and flavors: the light, airy sponge cake provides a delicate base, while the chocolate coating adds richness and the coconut contributes a tropical sweetness that's uniquely Australian.
Understanding the Perfect Lamington
A truly great lamington should have:
- Light, airy sponge: The cake should be tender and moist but firm enough to handle coating
- Smooth chocolate coating: Thin enough to penetrate the sponge but thick enough to create a proper shell
- Generous coconut covering: Fresh, fine desiccated coconut that adheres well to the chocolate
- Perfect proportions: Each element should complement, not overpower, the others
- Clean presentation: Even coating and neat, square cuts
Ingredients
For the Sponge Cake:
- 4 large eggs, at room temperature
- ⅔ cup (150g) caster sugar
- 1 cup (150g) self-raising flour
- 2 tablespoons cornflour
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
- Butter for greasing
For the Chocolate Icing:
- 4 cups (500g) icing sugar, sifted
- ⅓ cup (35g) cocoa powder, sifted
- 15g butter, melted
- ½ cup (125ml) boiling water
- 1 teaspoon vanilla extract
For Assembly:
- 3 cups (240g) desiccated coconut
- Strawberry jam (for jam lamingtons - optional)
- 300ml thickened cream, whipped (for cream lamingtons - optional)
Step-by-Step Instructions
Making the Sponge Cake:
- Prepare your equipment: Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm lamington tin and line with baking paper, leaving some overhang for easy removal.
- Whisk the eggs: Using an electric mixer, whisk eggs and caster sugar for 8-10 minutes until the mixture is very thick, pale, and doubled in volume. The mixture should fall in thick ribbons when the beaters are lifted.
- Sift dry ingredients: In a separate bowl, sift together self-raising flour and cornflour three times. This ensures a light, airy texture.
- Prepare hot water mixture: Combine hot water and vanilla extract in a small bowl.
- Fold in flour: Using a large metal spoon, gently fold half the flour mixture into the egg mixture. Add the hot water mixture, then fold in the remaining flour. Work quickly and gently to maintain the air in the mixture.
- Bake the sponge: Pour the mixture into the prepared tin and gently level the surface. Bake for 20-25 minutes until the sponge is golden brown and springs back when lightly touched.
- Cool completely: Turn out onto a wire rack lined with a clean tea towel. Allow to cool completely—this is crucial for easy cutting and coating.
- Rest overnight: For best results, wrap the cooled sponge in plastic wrap and rest overnight. Day-old sponge is easier to cut and handle.
Preparing the Chocolate Icing:
- Sift dry ingredients: In a large bowl, sift together icing sugar and cocoa powder to remove any lumps.
- Add wet ingredients: Make a well in the center and add melted butter, vanilla extract, and half the boiling water.
- Mix to consistency: Whisk until smooth, gradually adding more boiling water until you achieve a coating consistency. The icing should coat the back of a spoon but still be pourable.
- Strain if necessary: If there are any lumps, strain the icing through a fine sieve.
- Keep warm: Place the bowl over a saucepan of barely simmering water to keep the icing at the right consistency for coating.
Cutting and Coating:
- Trim the sponge: Using a sharp knife, trim any brown edges from the sponge to create clean, straight sides.
- Cut into squares: Cut the sponge into 16-20 even squares, approximately 5cm x 5cm. Use a sawing motion with a sharp knife for clean cuts.
- Prepare coconut: Spread desiccated coconut on a large plate or shallow tray.
- Set up coating station: Have your warm chocolate icing, coconut, and a wire rack ready. Work with one piece at a time.
- Coat in chocolate: Using two forks or tongs, dip each sponge square into the chocolate icing, allowing excess to drip off. Ensure all sides are evenly coated.
- Roll in coconut: Immediately roll the chocolate-coated square in coconut, ensuring all surfaces are covered. Place on a wire rack to set.
- Set completely: Allow lamingtons to set for at least 30 minutes before serving. The chocolate should be firm to the touch.
Professional Lamington Tips
Sponge Cake Success:
- Room temperature ingredients: Ensure eggs are at room temperature for maximum volume when whisking
- Don't overmix: Fold ingredients gently to maintain the air bubbles created during whisking
- Proper cooling: Cool the sponge completely before attempting to cut—warm sponge will crumble
- Sharp knife: Use a sharp, serrated knife and a sawing motion for clean cuts
Chocolate Icing Perfection:
- Correct consistency: The icing should flow easily but not be too thin—it should coat the sponge without being absorbed immediately
- Maintain temperature: Keep the icing warm throughout the coating process for smooth application
- Work quickly: Once you start coating, work efficiently to prevent the icing from setting
- Even coverage: Ensure all surfaces are coated by rotating the sponge as you dip
Coconut Application:
- Fresh coconut: Use fresh desiccated coconut for the best flavor and texture
- Immediate rolling: Roll in coconut while the chocolate is still wet for better adhesion
- Gentle pressure: Press the coconut gently to ensure it sticks without crushing the sponge
- Complete coverage: Make sure all chocolate surfaces are covered with coconut
Classic Lamington Variations
Jam Lamingtons:
Split each sponge square horizontally and spread with strawberry jam before coating. This creates the beloved "jelly lamington" that's a favorite at country shows and fetes.
Cream Lamingtons:
Similar to jam lamingtons, but filled with freshly whipped cream. These should be assembled close to serving time to prevent the cream from making the sponge soggy.
Chocolate Lamingtons:
Make a chocolate sponge base by replacing 2 tablespoons of flour with cocoa powder for an extra rich variation.
Lemon Lamingtons:
Add lemon zest to the sponge and use a lemon-flavored icing instead of chocolate for a citrusy twist.
Pink Lamingtons:
Use pink food coloring in a vanilla icing and roll in coconut tinted with pink food coloring for a festive variation popular at fundraising events.
Storage and Serving
Storage Tips:
- Airtight container: Store completed lamingtons in an airtight container to maintain freshness
- Room temperature: Keep at room temperature for up to 3 days
- Refrigeration: Can be refrigerated for up to 1 week, but allow to come to room temperature before serving
- Freezing: Freeze for up to 3 months in airtight containers with baking paper between layers
Serving Suggestions:
- Afternoon tea: The traditional setting, served with tea or coffee
- School fetes: A fundraising favorite, often sold individually wrapped
- Morning tea: Perfect for workplace gatherings or social events
- Dessert: Serve with fresh berries and cream for an elegant finish
The Cultural Impact of Lamingtons
Lamingtons hold a special place in Australian culture that extends far beyond their delicious taste. They represent community spirit, appearing at virtually every school fete, church fundraiser, and community gathering across the country. The phrase "lamington drive" has become synonymous with grassroots fundraising, bringing people together to bake and sell these beloved treats for worthy causes.
The cake has also become a symbol of Australian identity abroad. Australian expatriates often organize lamington baking sessions as a way to connect with home and introduce their new communities to Australian culture. In many ways, the humble lamington serves as an edible ambassador for Australian values: unpretentious, reliable, and bringing people together.
Nutritional Considerations
While lamingtons are undeniably a treat, understanding their nutritional profile can help you enjoy them mindfully:
- Energy source: High in carbohydrates, providing quick energy
- Portion control: Their rich nature means a small piece is often satisfying
- Coconut benefits: Provides healthy fats and fiber
- Occasional treat: Best enjoyed as part of a balanced diet
Troubleshooting Common Issues
Crumbly Sponge:
Usually caused by overmixing the batter or cutting the sponge before it's completely cool. Ensure gentle folding and patience during cooling.
Icing Too Thick or Thin:
Adjust with small amounts of hot water (to thin) or sifted icing sugar (to thicken). The consistency should coat a spoon but still drip slowly.
Coconut Won't Stick:
Make sure the chocolate icing is still wet when rolling in coconut. Work quickly and press gently to help adhesion.
Uneven Coating:
Use two forks to handle the sponge squares, ensuring even coverage on all sides. Rotate the square while coating.
Making Lamingtons for Large Groups
Lamingtons are perfect for feeding crowds, but scaling up requires planning:
- Multiple batches: Make several smaller batches rather than one huge batch for better control
- Assembly line: Set up an efficient coating station with helpers
- Timing: Spread the work over two days—bake sponges one day, coat the next
- Storage: Use multiple containers to prevent overcrowding
The Modern Lamington
While traditionalists swear by the classic recipe, modern Australian bakers have created exciting variations that honor the original while adding contemporary twists. Gourmet lamingtons might feature salted caramel icing, freeze-dried raspberry coconut, or even green tea-flavored sponge. High-end bakeries now sell lamingtons alongside French pastries, proving that this humble Australian creation can hold its own against any international dessert.
Conclusion
Making lamingtons is more than just baking—it's participating in a uniquely Australian tradition that spans generations. From the careful preparation of the light sponge cake to the methodical coating process, each step connects you to countless Australian bakers who have perfected this beloved treat over more than a century.
Whether you're preparing them for a school fete, a family gathering, or simply to satisfy a craving for authentic Australian sweetness, lamingtons represent the best of our baking heritage. They remind us that the most beloved foods often come from simple ingredients transformed through care, tradition, and a little bit of Australian ingenuity.
So gather your ingredients, clear your kitchen bench, and embark on the rewarding journey of creating these iconic Australian treats. Your lamingtons will not only taste delicious but carry forward a tradition that defines part of what it means to bake Australian.