What You Need to Make These Lamingtons
- 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 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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