Coconut Lamingtons Recipe

Lamingtons are one of those cakes that instantly take me back to childhood.

My mom used to make them with ground walnuts, and later she switched to the coconut version. For me, though, it never really mattered whether they were made with walnuts or coconut. I had only one requirement: they had to be well soaked and have that deep, intense cocoa flavor. 😋

There are plenty of Lamington recipes out there, and after trying a few different versions, I’ve settled on this one made with honey and whole eggs. There’s no need to separate the egg whites from the yolks, which means less fuss and, as a bonus, fewer dishes to wash. Win-win. 😁

What are Lamingtons?

If you’ve never made them before, Lamingtons are pieces of soft sponge cake dipped in a rich cocoa glaze and then coated generously with shredded coconut.

The result is a soft, flavorful cake with a moist, cocoa-rich center and a generous layer of coconut on the outside.

They’re one of those simple homemade desserts that don’t require complicated creams or fancy pastry techniques, yet the result is seriously delicious. And I think that’s exactly what makes them so loved.

Helpful Tips for Making Perfect Lamingtons

Let the sponge cake cool completely before cutting it. Cold pieces hold their shape much better when dipped in the glaze.

Don’t dip all the pieces in the glaze at once. Work in small batches so you can coat each piece evenly without them sticking together.

Have more shredded coconut ready than you think you’ll need. It’s much easier to coat the pieces generously than to struggle with the last few pieces in an almost-empty bowl. 😁

Frequently Asked Questions

Can I make Lamingtons a day ahead?

Yes. In fact, they’re a great dessert to make ahead of time. After a few hours, the sponge has time to absorb the glaze, making the Lamingtons softer and more flavorful.

Can I use something other than shredded coconut?

Yes. If you’re not a fan of coconut, you can coat the Lamingtons in ground walnuts, hazelnuts, or almonds instead. The flavor will be different, of course, but the cake will still be delicious.

Why does the sponge cake fall apart when I dip it in the glaze?

The sponge may not have cooled completely, or it may simply be too soft. Let it cool completely before cutting it, and handle the pieces gently when dipping them in the glaze.

How should I store Lamingtons?

Store them in an airtight container in a cool place. They’re actually even better after resting for a few hours, once the sponge has had time to absorb the glaze.

Coconut Lamingtons Recipe

Recipe by Loredana Arion

Servings

30

pieces

Prep time

25

minutes

Cooking time

30

minutes

Calories per piece

175

kcal

Soft sponge cake coated in rich cocoa glaze and plenty of shredded coconut — a simple, classic dessert that tastes just like childhood.

Ingredients

• For the sponge cake

• 2 eggs

• 5 tablespoons sugar

• 2 tablespoons honey

• 50 g butter

• 1 cup milk (200–250 ml)

• 8 tablespoons all-purpose flour

• ½ packet baking powder (5 g)

• 1 teaspoon vanilla extract

• a pinch of salt

• For the cocoa glaze

• 8 tablespoons sugar

• 4 tablespoons unsweetened cocoa powder

• 100 ml milk

• 200 g butter

• 1 teaspoon vanilla extract

• optional: a few squares of dark chocolate

• For coating

• approximately 200 g shredded coconut

Directions

• For the sponge cake
• Melt the butter in a small saucepan over low heat.
• Meanwhile, beat the eggs with the salt until they double in volume.
• Add the sugar, honey, melted butter, and vanilla extract. Beat for about 5 minutes, until the mixture becomes light and fluffy.
• Add the milk, flour, and baking powder, and mix until smooth. The batter should be slightly thicker than pancake batter.
• Pour the batter into a 20 × 30 cm baking pan lined with parchment paper and bake in a preheated oven at 160°C (320°F) for about 30 minutes. Check with a toothpick to make sure the sponge is fully baked.
• For the cocoa glaze
• In a saucepan, mix the sugar and cocoa powder, then gradually add the milk, stirring continuously.
• Add the butter, cut into pieces, and the dark chocolate, if using. Place the saucepan over medium heat.
• Once the mixture comes to a boil, remove it from the heat and stir in the vanilla extract.
• Let the glaze cool slightly, but don’t allow it to cool completely. It should remain fluid enough to coat the sponge pieces easily.
• For assembling
• Once the sponge has cooled completely, cut it into pieces of your desired size.
• Working in batches of four pieces at a time, dip the sponge pieces into the glaze.
• Transfer them to a plate covered with shredded coconut and roll them gently until evenly coated.
• Set the coated pieces aside and repeat until all the sponge pieces have been glazed and coated with coconut.