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Easy Homemade Lamingtons

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5 from 15 reviews

  • Author: iheartkatiecakes
  • Total Time: 1 hour 30 minutes
  • Yield: 16 Lamingtons 1x


Units Scale

For the Sponge:

  • 230g plain flour
  • 220g caster sugar
  • 100g unsalted butter, softened
  • 70g vegetable oil
  • 3 large, free range eggs at room temperature
  • 150 g full fat milk
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 150g good quality raspberry jam

For the Chocolate Icing:

  • 170g plain chocolate
  • 200g full fat milk
  • 40g unsalted butter
  • 250g powdered sugar, sifted
  • 25g unsweetened cocoa powder
  • 4 tbsp hot water
  • 200g shredded coconut


For the Sponge:

  1. Preheat your oven to 170°C and line a 9×9″ square tin with baking parchment.
  2. In a medium sided mixing bowl sift the flour, baking powder and salt together, set aside. 
  3. In the bowl of an electric mixer fitted with the paddle attachment mix the butter, sugar and vegetable oil together until pale and creamy (around 2-3 minutes), scraping down the sides of the bowl from time to time.
  4. With the mixer still running on a medium slow speed add the eggs one at a time, making sure they’re fully incorporated after each addition.
  5. Add half of your flour mixture to the the bowl and mix until just combined. Add the milk and vanilla extract and mix, followed by the remaining flour mixture. Mix until just combined.
  6. Pour the batter into you prepared tin and bake for 30-35 minutes or until skewer inserted in the middle comes out with few moist crumbs clinging to it. Allow to cool in the tin for 10 minutes before removing the cake and transferring it to a wire rack to cool completely.
  7. Line a large baking sheet with parchment and clear a little room in your freezer.
  8. Once cool, using a sharp serrated knife, cut your cake in half horizontally. Fill the middle of the cake with raspberry jam then cut the whole thing into 16 squares. Place the cakes onto your prepared baking sheet and pop in the freezer while you make the chocolate icing. This will make dipping the cake so much easier.

For the Chocolate Icing:

  1. In a heatproof bowl set over a pan of barely simmering water (ensuring the bottom of the bowl doesn’t touch the water) melt the chocolate, butter and milk together until smooth.
  2. Remove the bowl from the heat and whisk in the powdered sugar and cocoa powder. You want to icing to be the consistency of paint. Too thin and it will soak into the sponge and make the cakes mushy, too thick and it will be a nightmare to cover your cakes. 
  3. If your icing is too thick add the boiling water, tablespoon at a time until you reach the desired consistency.


  1. Pour the shredded coconut into a large, shallow dish.
  2. Using two forks dip each cake into the chocolate icing making sure the cake is fully coated.  Allow the excess icing to drain off the cake before plunging it into the coconut. Give it a little roll around to make sure it’s fully covered in the shredded coconut before removing to a wire rack to set.
  3. Repeat until all of your Lamingtons are dipped and coated, allow to set for a hour before digging in. 
  4. Best served with a hot cup of tea or coffee.


If you don’t want to fill your Lamingtons with jam you can skip the freezing step and jump straight to the fun bit.

You can use any flavour of jam you like, just make sure it’s the best quality you can afford.

  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Baking
  • Cuisine: Australian