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Classic Australian Lamingtons

Lamingtons on white plate with Australian flag
This Classic Australian Lamingtons recipe brings the simple Lamington to life, a treat first created in Queensland, Australia by French-born chef Armand Galland, who worked for Lord and Lady Lamington. Lamingtons are believed to be named after Lord Lamington, who was Governor of Queensland from 1896 to 1901.
 
One account in history suggests that the Lamington was first served in Toowoomba, when Lord Lamington took his group to Harlaxton House to escape the hot weather of Brisbane. However, the bottom line in this story is that there are no living witnesses to verify these accounts. What we do know is that Lamingtons play a very important role in Australian culture. These chocolate-dipped, coconut-coated squares of vanilla cake are a popular treat at Aussie events, like school cake stalls and Anzac Day parties. Love Aussie classics? Try my  Spiced Honey Anzac Biscuits for another Anzac Day treat!
Black and white photo of Harlaxton House
Harlaxton House, Toowoomba Queensland, ca. 1870 Photo courtesy of John Oxley Library, State Library of Queensland.
Ingredients for Classic Australian Lamingtons - ready to bake!

What You Need to Make These Lamingtons

These pantry staples come together to create the perfect Lamington, because they form a light vanilla cake, rich chocolate icing, and a coconut coating defined by this Classic Australian Lamingtons Recipe. Substitutes for buttermilk and cake flour are linked below if you don’t have them on hand.
  • Unsalted Butter: I like to control the amount of salt, since it creates a balanced flavour.
  • Vegetable oil: Creates a lighter, more tender texture. Use any flavourless oil – I prefer avocado oil from Costco for its neutral taste.
  • Caster Sugar: Fine sugar dissolves easily, so it makes a smooth batter.
  • Buttermilk: Adds tenderness and a slight tang—how to make your own if you don’t have any.
  • Vanilla Extract: Adds to the flavour of the cake with a warm, sweet note.
  • Cake Flour:
    Makes a soft, fluffy cake—make your own here.
  • Baking Powder: Gives the cake its rise and airy structure.
  • Salt: A pinch enhances all the flavours.
  • Icing Sugar: Makes up the base of the chocolate icing for a smooth finish.
  • Milk: Makes the icing easy to dip with.
  • Cocoa powder: Adds rich chocolate flavour to the icing.
  • Desiccated coconut: The signature coating that gives Lamingtons their texture.

Watch How to Bake Classic Australian Lamingtons

Classic Australian Lamingtons

5.0 from 1 vote
Difficulty: Easy
Servings

15

servings
Baking Time

minutes

30 - 35

    Classic Australian Lamingtons are simply vanilla cake squares, dipped in chocolate sauce and and coated in desiccated coconut.

    Ingredients

    • Cake
    • 125g unsalted butter, room temperature

    • 125g vegetable oil

    • 300g caster sugar

    • 3 large eggs, room temperature

    • 1 tablespoon vanilla extract

    • 375ml buttermilk, room temperature.

    • 435g cake flour 

    • 4 teaspoons baking powder

    •  ½ teaspoon salt

    • Icing
    • 60g Unsalted butter, melted

    • 200ml warm milk

    • 60g cocoa powder, sifted

    • 400g icing sugar, sifted

    • Pinch of salt

    • 200g desiccated coconut

    Directions

    • Make the Cake
    • Preheat the oven to 175ºC. Grease a 24cm x 34cm Lamington tin with butter and line with parchment paper. The butter will help the paper stick to the tin.

    • Use a stand mixer to cream the butter, vegetable oil, and sugar on high speed until smooth and creamy, about 3 minutes. Add the eggs and vanilla extract, then beat on low speed until combined.

    • Sift the cake flour, baking powder, and salt together in a separate bowl. Add half the flour mix to the wet ingredients, mixing on low speed until just combined. Add half the buttermilk and mix again on low speed until just combined. Use a rubber spatula to scrape the sides and bottom of the bowl, then repeat with the remaining flour and buttermilk.

    • Pour the batter into the prepared tin. Bake for 30 to 35 minutes, or until a toothpick inserted into the centre comes out clean. Let the cake cool in the tin on a wire rack, then turn out onto the rack to cool completely. Tip: Place the cake in the fridge for 1-2 hours (or overnight in an airtight container) to make it easier to cut and coat.

    • Trim the skin off the top of the cake to prevent one side of the Lamingtons from peeling after coating. Cut the cake into 15 squares.

    • Prepare the Icing
    • In a large bowl, mix melted butter and warm milk. Add the cocoa powder and icing sugar, then mix until smooth. Add a pinch of salt.

    • Assemble the Lamingtons
    • Prepare a bowl with desiccated coconut.

    • Using a fork, dip a square of cake into the chocolate icing, turning to coat well. Let it drain, then transfer to the coconut bowl. Coat the square with coconut and place on a wire rack. Tip: If the icing thickens, warm it slightly to maintain dipping consistency.

    • Refrigerate your Classic Australian Lamingtons for about 15 minutes or until set. Enjoy with a cup of tea for a true Aussie experience, or serve them at your Anzac Day BBQ!

    • These freeze beautifully—store extras in an airtight container at room temperature for 3 to 5 days.

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