Australian Lamingtons made from sponge cake with chocolate icing and grated coconut

Australian Lamingtons made from sponge cake with chocolate icing and grated coconut

Lamingtons in chocolate icing are a typical Australian pastry, which translates to “sponge cake”. For the Lamingtons, a rectangular biscuit base is first baked and cut into small cubes. These are dipped in chocolate icing and coated with grated coconut. The Australian lamingtons are very soft, juicy and taste incredibly good, and the preparation is not difficult at all.

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  • 200g butter, + some for greasing
  • 185g flour
  • 40g cornstarch
  • 2 tsp baking powder
  • 230g sugar
  • 2 tsp vanilla extract
  • 3 eggs
  • 125ml milk


  • 200 g dark chocolate
  • 1 tbsp butter
  • 500 g icing sugar
  • 140 ml milk
  • 300 g grated coconut, for sprinkling


Prepare the dough

  1. Preheat the oven to 180°C top/bottom heat.
  2. Grease a rectangular baking tin with butter.
  3. Sieve the flour and baking powder into a bowl.
  4. Mix with the starch.
  5. Butter and sugar in another bowl with the Beat in the mixer until light and creamy.
  6. Add the eggs one after the other and continue beating.
  7. Stir in the vanilla extract.
  8. Add the flour mixture and milk in portions and mix carefully with a kitchen spatula.
  9. Pour the batter into the baking tin and smooth out with the spatula.
  10. Den Bake the sponge cake base in the preheated oven for approx. 30-35 minutes.
  11. Carefully turn the sponge cake base out onto a wire rack and let it cool.
  12. Then cut into small cubes of the same size.

Prepare the glaze

  1. Break the chocolate into pieces and place in a bowl.
  2. Add butter, melt in a water bath for about 3-5 minutes while stirring.
  3. Add powdered sugar and warm milk and heat for another 2-3 minutes, stirring constantly, until the glaze has an even consistency.
  4. Leave the bowl with the glaze in a water bath at minimum temperature.
  5. Fill a plate with grated coconut.
  6. Dip the biscuit cubes into the glaze using a fork.
  7. Then dip in grated coconut on all sides Roll.
  8. Place Lamingtons on a wire rack and let dry for about 25-30 minutes.


  • Kitchen scales
  • Measuring cups
  • Mixer
  • Bowl
  • Cutlery
  • Spatula
  • Baking tin, rectangular
  • Cake rack
  • Pasting brush
  • Plate


It is best to use a serrated knife to cut the biscuit. After slicing, brush the biscuit cubes with a pastry brush to remove any remaining crumbs. The Australian Lamingtons can be prepared 2-3 days before consumption. You just have to keep them in an airtight container.

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