Lamingtons on a wire rack

Lamingtons

Name: Lamingtons
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: Makes 18
Cuisine: Australian
Ingredients: 125g salted butter softened, plus extra for the tin; 250g golden caster sugar; 3 large eggs; 250g self-raising flour; 3 tbsp milk; ½ tsp salt; 250ml double cream; 2 tbsp icing sugar; 200g raspberry jam; 350g desiccated coconut; 80g unsalted butter melted; 250ml milk; 50g cocoa powder; 400g icing sugar

Esther Clark

Save recipe

Makes 18

Easy

Prep: 1 hr

Cook: 30 mins

plus chilling

A star rating of 4.3 out of 5.10 ratingsRate

loading...

Enjoy a lamington with a hot cup of tea. This traditional Australian bake is filled with cream and jam, coated in a chocolate icing and rolled in coconut

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Drop scones (scotch pancakes)

A star rating of 4.1 out of 5.42 ratings

Chicken pasta bake

A star rating of 4.6 out of 5.1048 ratings

Cauliflower soup

A star rating of 4.3 out of 5.151 ratings

Ingredients

Nutrition

Units:

MetricUS

125g salted butter

softened, plus extra for the tin
250g golden caster sugar
3 large eggs
250g self-raising flour
3 tbsp milk
½ tsp salt
250ml double cream
2 tbsp icing sugar
200g raspberry jam
350g desiccated coconut

Icing

80g unsalted butter

melted
250ml milk
50g cocoa powder
400g icing sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal545
fat31g
saturates22g
carbs58g
sugars47g
fibre5g
protein6g
salt0.6g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
step 2

Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
step 3

Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
step 4

To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
step 5

Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you’re dipping).
step 6

Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.

Esther Clark

Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.10 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now