A delicious recipe for Lamingtons using real chocolate, perfect to serve on Australia Day or for a school bake sale.

lamingtons on wire rack


Lamingtons have an iconic status in Australia and, although they are traditionally made on Australia Day, they are also enjoyed throughout the year.

Lamingtons are quite popular at bake sales, and anyone growing up in Australia will know of the lamington drives, a fundraising event (usually in schools) where lamingtons would be sold by the half dozen to raise money for charity.

lamingtons on wire rack

What is a Lamington?

A lamington is traditionally made from a vanilla sponge cake, coated in a chocolate sauce and then rolled in dessicated coconut.

They are often found in local bakeries and supermarkets in Australia, though local coffee shops are increasingly serving these little cakes as a posh, yet nostalgic, bite.

When we were in Australia last year, we treated ourselves to dinner one evening at Rockpool Bar & Grill in Melbourne, and I was delighted to find that they had lamingtons on the dessert menu, served as petit fours with a white chocolate chantilly and strawberry jam. Naturally, I couldn’t resist ordering this for dessert!

rockpool bar and grill lamingtons with white chocolate chantilly and strawberry jam on white plate

{Rockpool Bar & Grill lamingtons with white chocolate chantilly and strawberry jam}

Lamington Recipe

Over the years, I have played around with several lamington recipes. Some have produced really eggy sponges, others have been too heavy for my liking.

So I have eventually arrived at my own concoction, which has been a hit with my family and friends for many years now.

This lamington recipe produces a light, yet firm, vanilla sponge which goes perfectly with the rich chocolate icing. Most traditional recipes use a chocolate sauce which is used to lightly coat the sponge and provide a wet surface for the coconut to adhere to.

My recipe uses real chocolate in the icing which later sets to give the lamingtons a thicker coating than normal, which is not only totally delicious, but it also helps the lamingtons to keep better for longer.

lamingtons on wire rack with pan of chocolate icing

How to Make Lamingtons

To make lamingtons, you need to start with the sponge cake.

The sponge cake needs to be both light and fluffy, but it also needs a bit of structure so that it can hold its shape once it is rolled in the chocolate icing and coconut.

If the cake is too soft and crumbly, it will be difficult to work with and it may also absorb too much icing.

I like to make the sponge cake the night before, so that the cake has had a chance to cool down completely and also dry out slightly, making it easier to work with the next day.

But if you don’t have time to make the cake a day ahead, simply cut the cake into squares once it has cooled, and then freeze the cakes for about 1 hour before proceeding with the rest of the recipe.

how to make lamingtons, lamington sponge on wire rack
how to make lamingtons, remove the edges from the lamington sponge
how to make lamingtons, slice the sponge into pieces
how to make lamingtons, dip the sponges in chocolate icing and coat in dessicated coconut

How to Serve Lamingtons

I like my lamingtons plain, but it is also common to find them with a layer of jam or cream (or both) in the centre. These days, you can even find some cafés and bakeries in Australia selling lamingtons with a layer of chocolate in the centre!

And whilst lamingtons are traditionally served in small sizes, it is not uncommon to see them in a large cake form. I recall having many birthday parties as a child where my mother had made a lamington cake to celebrate.


How Long Can You Keep Lamingtons?

I find that lamingtons made using this recipe keep very well because the icing helps to keep the sponge inside moist. Because there is real chocolate in the icing, the coating of the lamington will harden a little, a bit like icing on a cake, but it is still really delicious.

I keep them on a cake stand covered with a glass lid for up to one week, though you would be lucky to still have any leftover after this time!

lamingtons on wire rack


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4.9 from 34 reviews

  • Author: Thanh | Eat, Little Bird
  • Prep Time: 40 mins
  • Cook Time: 35 mins
  • Total Time: 90 mins
  • Yield: Makes 32 lamingtons
  • Category: Cakes
  • Method: Bake
  • Cuisine: Australian

A delicious recipe for Lamingtons using real chocolate, perfect to serve on Australia Day or for a school bake sale.


For the cake

For the chocolate icing


For the cake

(Ideally, make the cake the night before or see my Kitchen Notes below if you want to make everything on the same day)

  1. Make sure that the butter, eggs and milk are at room temperature. If they are not at room temperature, this can cause the batter to curdle, which will result in a dense cake.
  2. Preheat the oven to 180°C (350°F) (without fan).
  3. Butter a baking pan measuring approximately 17 x 27 x 4 cm (7 x 11 x 1.5 inch), and line the bottom with greaseproof paper.
  4. Place all of the ingredients for the cake into a large food processor and blitz until everything is thoroughly combined.
  5. The batter should be pale yellow and quite thick. If the batter looks a bit curdled (which can happen if not all of the ingredients are at room temperature), blitz for a few more seconds.
  6. If you don’t have a food processor, simply sift the flour, baking powder and cornflour (cornstarch) into the bowl of an electric stand mixer. Add the butter, sugar, vanilla, eggs and milk. Beat on low speed until all of the ingredients are incorporated. At this stage, the mixture might look a bit curdled. Increase the speed to high until the mixture has slightly increased in volume. You should have a thick, pale yellow mixture.
  7. Pour the mixture into the prepared baking tin and bake for about 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. You may need to cover the cake with some foil if it is browning too quickly.
  8. Leave the cake in the tin for about 5 minutes before turning out onto a wire rack to cool, with the bottom of the cake facing up. This will help to ensure that the top of the cake flattens while it cools.
  9. Using a serrated knife (ideally a long, serrated bread knife), cut the sponge into 32 squares, or whatever size you wish. Keep in mind that, once coated in chocolate and coconut, the cakes will be much bigger in size.

For the chocolate icing

  1. Melt the butter and chocolate over low heat in a bain-marie (or a bowl over a pan of simmering water).
  2. Add the icing sugar (powdered sugar) and whisk in the milk until you have a thick, but slightly runny, mixture. The icing needs to be thick enough to coat the cakes, but runny enough to only leave a light coating.
  3. Leave the bain-marie on the stove over very low heat.

To assemble

  1. Pour the dessicated coconut onto a large plate.
  2. Using two forks, dip a piece of sponge into the chocolate icing mixture, making sure that all sides are coated, and allow any excess icing to drain off.
  3. Then roll the chocolate-coated sponge in the dessicated coconut, and place the lamington on a wire rack to dry.
  4. Repeat with the remaining sponge pieces.
  5. If the icing mixture becomes too thick, whisk in some milk to thin it out.
  6. Let the lamingtons set on a wire rack for about 30-60 minutes.

Kitchen Notes

I prefer to make the sponge cake the night before serving, and to leave the cake to cool and dry on the wire rack overnight. By letting the cake dry out overnight, the cake will be easier to handle and less crumbly when dipping it into the chocolate.

If you don’t have time to make the cake a day ahead, I recommend cutting the cake into squares once it has cooled, and to then freeze the cake for about an hour before proceeding with the rest of the recipe.

These lamingtons keep very well for several days in an airtight container or on a cake stand with a glass lid.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.


  • Calories: 360

Did you make this recipe?

Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram and using #eatlittlebird




This post was first published on 26 January 2012. It has been updated with new photos and more comprehensive recipe notes.



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  1. Anita Menon 26 January 2012

    Gorgeous Lamingtons. Happy Australia day!

  2. Julie 26 January 2012

    Happy Australia Day, I also made Lamingtons but as a guest post today. Enjoy your holiday!

    • eat, little bird 26 January 2012

      Hi Julie! I just saw your post and your lamingtons look great! The recipe you used is a little similar to Bill Granger’s in that there are a lot of eggs! Great to see you spreading the word on lamingtons also on this side of the world 🙂

  3. manu 26 January 2012

    Hi, these are so lovely!!
    Have a great day

  4. Jo 26 January 2012

    Aw Creme, you’re so lovely. Bet Emma will be squealing in delight when she sees this. Yet again, lamingtons are something else I’ve never had! But your photos are lovely and I love the idea of you in some sort of lammy factory with the mountains of the little beauties above stacked up around you! happy Australia Day to you xxx

    • eat, little bird 26 January 2012

      Thanks Jo!! Hopefully you’ll get to try a lamington one day as they are really delicious, perhaps my favourite cake … I often make them in huge batches, so my kitchen does look like a factory line with sponge, chocolate sauce and coconut everywhere!

  5. Julia Levy 26 January 2012

    LOL what amazes me is that you said you made these paticular ones a few years ago and even ‘back then’ your photos are stunning, stage by stage and artful. You’ve just been a stunning photographer and blogger in waiting having you!!!

    I always thought lamingtons were coated in jam before the cocount which is what put me off but now i know it’s a chocolate sauce, well lady, you’re talking my language!!! I think I need to make some just to offer apology for shunning these sweet treats so long :o)

    Now missy, what you need to do is gather all emma’s assorted gifts and parcel them up in one huge box and send them all at once as a Happy Australia Day/I miss you and the fun times gift. Seriously, she’ll be over the moon.

    Thanks for starting my day off smiling with another super, simple but wonderful, blog xxx

    • eat, little bird 26 January 2012

      Ah you’re too kind 🙂 I’ve been snapping photos of my cooking for quite a few years now and was having some fun going through the old photos last night, so I thought I would include some in this post. I make lamingtons regularly so I have quite some many photos!

      And now that you have a better idea of what a lamington is, hopefully you will try it one day 🙂 Just don’t leave it as long as I have been putting off a trip to the post office!

  6. Caroline 26 January 2012

    Gorgeous photos! How long have you been at this before FB and the blog?!!

    I have never made nor eaten lamingtons. I wonder about the history surrounding them and how they have come to be understood as something particularly Australian. Not bad either, it’s always great to be represented in cake form!

    I so hear you on the Laziness or better, lack of time front with posting…I have several boxes which have been staring at me indignantly for weeks now. I have taken to avoiding the room! haha!

    Happy Australia Day Thanh!!!! :-))

    • eat, little bird 26 January 2012

      Lamingtons apparently originated in Australia (in Queensland) but I think New Zealand also lays a claim to this cake (and many other things! ;-))

      I seem to be quite good at buying gifts in advance of an event, but sending them on time is just not something I seem to be capable of. I think I need a personal assistant!

  7. Amanda 26 January 2012

    A week! You can make homemade lamingtons last a week? Amazing.
    I love ’em and they are best homemade, but by someone else – they are just so messy to put together.

    • eat, little bird 27 January 2012

      Hi Amanda,

      Yes, I think because these lamingtons are coated in icing, they keep quite well. Lamingtons which are coated in a chocolate sauce, as opposed to a chocolate icing, would not keep as long or they would dry out more quickly.

      Now that I’ve tried homemade lamingtons, and it has been eons since I’ve eaten a shop-bought lamington, I might be biased to say that I like my homemade ones the best 🙂 Indeed, it can be a bit messy to put together but the mess is worth it – I say that as a fussy clean freak!

  8. Ana Rita Lebreiro 26 January 2012

    I love lamingtons, I have a friend who does them and always gives me some.

    • eat, little bird 27 January 2012

      How lovely of your friend! I also like to make them in big batches (by doubling the above recipe) and give some away to friends and neighbours. I like to introduce as many people as I can to lamingtons on this side of the world 🙂

  9. Adriana 26 January 2012

    WOW. I am not Australian but I sure don’t care! I really want to make these!

    • eat, little bird 27 January 2012

      I hope you will get a chance to make these one day! Plain sponge coated with chocolate icing and sprinkled with coconut – it can only taste good 😉

  10. Billie 27 January 2012

    Happy Australia Day for yesterday. My youngest loves lamingtons and as you said in your post, these are often sold at the cake stalls at school. When we were in Perth and it was fundraiser day he would spend all his money on lamingtons and one icy pole. The laming ton would be popped into his mouth in one go no matter the size of it. Another fabulous post and stunning photos.

    • eat, little bird 27 January 2012

      Hi Billie! Lovely to see you here 🙂 I’m glad you enjoyed this post. I have fond memories of lamingtons at school and hope the lamington drives will continue as a tradition. Cake stalls are not so common in Switzerland so I jump at the chance to make lamingtons whenever there is one.

      But now you’ve reminded me of icy poles … oh to be back in Australia! 🙂

  11. Emma 31 January 2012

    Goodness! My mouth is watering and I am smiling as I am typing this thinking about our wonderfully wholesome and nurturing cooking sessions. How many cups of tea did we drink??! Absoluely LOVE your blog – it oozes with you’ness – as it should, being your blog, i guess. Have just started reading and will read everything (am home with a cold) so apologies if you have already done so – but I would LOVE a posting on your other pies – and your roast chicken. Yum. Must be the only person in the world that has a cold yet still has an appetite! Eat, little bird’s frenchy is the luckiest person in the world! xx
    PS – my baby neice of 1.4 yrs sent me (clever baby!) Donna Hay’s Seasons book and it is absolutely beautiful and a nice little holiday looking at every photo. I made an apple and date strudel from it last night – yummy.

    • eat, little bird 2 February 2012

      Emma!! Yay, great to see you here 🙂 Yes, I know what a great appetite you have, no matter the circumstances 😉 I miss you heaps and hope we can catch up soon … hubby might be in your neck of the woods for work so I might tag along if that eventuates!

      Will definitely post some more pie recipes soon and also a roast chicken recipe, just for you 🙂

      I also love Donna Hay’s Seasons book – it is indeed such a beautiful book. I bought it on our trip to Oz in 2010 and lugged it all the way back to Zurich, along with almost half a suitcase full of other cookbooks! Thanks for sending me the recipe for the strudel – I’ll take your word for it that it was delicious!

  12. Erin 22 January 2015

    These look amazing! I’d like to try making them for Australia Day this year, but I’ve never made lamingtons before. I’m sure they’re not too hard, but I was wondering, given the icing has real chocolate in it, doesn’t it set hard?

    • Eat, Little Bird 22 January 2015

      Yes, the icing does set hard, but not overly so. I think the trick is to make sure that the consistency of the icing is runny enough to coat the pieces of sponge lightly. Once dry, the icing will have set a little, but not in such a way that there would be a big contrast in texture between the icing and sponge. I think it is precisely because the icing contains real chocolate and sets once dry, that the lamingtons keep really well for several days in a covered container. If the consistency of the icing is too thick, this would more likely produce a “harder” icing once set and which would not give the soft bite which you would expect when eating lamingtons.

      • Erin 23 January 2015

        Thanks! I will make sure the icing is quite runny. I’m taking them to a friend’s house for Australia Day so I doubt they’ll need to keep for long! 🙂

  13. Ann 26 January 2015

    I made these last night in preparation for my Australia Day lunch today and they were very good. The cake tasted really good un-iced also, however the lamingtons did firm up a bit more overnight than I expected, but we still loved them.

  14. makenzie mcintyre 4 May 2015

    hi, i am working on a project at school about Lamigtons and i am having a hard time figuring out why Lamingtons are popular in Austraillia when it was made in New Zealand.If you know why please reply.
    Thank you

  15. Ingrid 8 March 2016

    Thank you for this recipe, I’ve made these before omitting the cornflour and they were very good. Planning to make more and follow the exact recipe, so I would like to ask if you use the corn starch or the cornmeal?

    • Eat, Little Bird 8 March 2016

      Hi Ingrid,
      I use what they call in Australia and the UK “cornflour”, which I think is called “corn starch” in the US. Both of these ingredients are white and resemble a fine flour.

      Cornmeal is made from crushed dried corn kernels and is used to make (amongst other things) polenta. It is typically yellow in colour, although you can also find white cornmeal. Unlike cornflour or corn starch, cornmeal is grainy in texture.

      I hope this helps! Have fun making the lamingtons 🙂

  16. Kaitlyn 22 July 2016

    How long do you recommend to leave the lamingtons to set once iced before serving? I’m making this for my brothers 30th as he LOVES lamington. We were going to ice it 2 hours before we take the cake to the venue but I’m worried that the cake wont set in time.

    • Eat, Little Bird 22 July 2016

      Hi Kaitlyn, I think it depends on how cool or warm your home is. But I think 2 hours should be plenty of time for them to set, unless your home is really warm and humid. If you’re a bit worried, you could certainly make the lamingtons the night before. I find that the lamingtons keep well for several days as the icing keeps the sponge inside moist. I hope you will enjoy this recipe!

  17. Shez 8 March 2018

    Excellent recipe! Loved the real chocolate used in the coating. Thanks for the recipe!

  18. Julia 13 April 2018

    YUM! I want to try it immediately! Looks great!

  19. Ariasmith 12 May 2018

    I love this cake, So soft and yummy!! My kids like so much 🙂 Thank you for such a yummy share!!

  20. Kylie 19 August 2018

    One of the simpler lamington recipes I have found and all the conversions are included. Plus the end result is delicious! I give this recipe 5/5!

    • Eat, Little Bird 24 August 2018

      Hi Kylie,
      I’m so glad you enjoyed this recipe! It’s one of my favourites and I ought to make lamingtons again soon. Thanks for popping back to leave your comment 🙂

  21. Theresa Sheather 22 August 2018

    Hi, I love the look of this recipe, and am thinking of turning it into a ‘lamington cake’ for my husband’s birthday. Because of time factors I think I will have to bake the cake first and perhaps freeze you know if this cake freezes well? and if so will defrosting it overnight in the fridge be the best way forward? thanks!

    • Eat, Little Bird 24 August 2018

      Hi Theresa,
      I’m afraid I don’t have too much experience with freezing cakes, and I have not tried to freeze this lamington sponge before.

      But if it helps, I have been told by friends who regularly freeze their cakes that most cakes tend to freeze well. Just let the un-iced cake cool completely before carefully wrapping in clingfilm and then a layer of foil. To defrost, my friends suggest letting the cakes thaw on a wire rack at room temperature overnight. Hope this helps! Please let me know how you get on 🙂

  22. Kiara 3 September 2018

    Thank you so much for this recipe, it turned out perfect! The conversion of all the measurements was also super helpful. I’m living overseas at the moment, so this made me feel right back at home!

    • Eat, Little Bird 7 September 2018

      Hi Kiara,
      That’s so great to hear! Glad you enjoyed this lamington recipe. It’s a favourite with our friends and family and I often make a double batch because they disappear so quickly 🙂

  23. Mamta 4 October 2018

    Thank you for the recipe. It is perfectly explained! I enjoyed baking this lamington cake and my family loved it! ⭐️⭐️⭐️⭐️⭐️

    • Eat, Little Bird 7 October 2018

      So glad that you and your family enjoyed this recipe! Lamingtons are definitely one of my favourite cakes 🙂

  24. Dino 18 November 2018

    Hi. Tried to make the cake but i ended with a very dense cake. Any advise on where i may have gone wrong?

    • Eat, Little Bird 18 November 2018

      Hi Dino,
      Sorry to hear about your cake. A dense cake is often due to an over-beaten batter. So if you mixed the batter for too long, this can lead to a tough cake.

      Another cause for a dense cake is using ingredients which are not at room temperature, and which might cause the batter to curdle.

      It’s always a bit difficult to pinpoint why a recipe hasn’t turned out, but I hope the above helps.

  25. Alanoud 19 December 2018

    Around 10 years ago, I stumbled upon my first lamington in a small cafe in London when I was on vacation, and I fell in love. I haven’t had any since then, and I can’t find any bakery that makes them in my hometown in Saudi Arabia. I’m definitely intrigued by your recipe and I plan on trying it out soon. But I must admit, I have quite the sweet tooth. How does the dark chocolate turn out to be? As I’m not really that big of a fan of it. Do you think I should substitute for milk chocolate instead?

    • Eat, Little Bird 24 December 2018

      Hello, you can, of course, use milk chocolate in the icing instead of dark chocolate. I know some people who use only dark chocolate (around 80% cocoa) in the icing! It all comes down to individual taste, so you can make what you like 🙂 For me, as I find both the cake and coconut to be on the sweet side, I like to use slightly more dark chocolate in my icing. I hope you will enjoy this recipe!

  26. Madeleine 27 January 2019

    I think this is the best lamington recipe I have ever tried! The cake itself was delicious and I loved the real chocolate in the icing. My family kept complimenting me on these lamingtons. I’m definitely making these again soon as they didn’t last around my family. Thanks also for the very clear instructions.

  27. Cheryl Sawyer 9 April 2019

    Brilliant and so easy. Very tasty too

  28. Lynda Freedman 16 July 2019

    I am planning to make this recipe for an Australian friend who I am seeing next weekend. My question is: Can I freeze the already, cut, iced and coconut covered Lamington’s for a week and then take them out and defrost before serving?

    • Eat, Little Bird 19 July 2019

      Hi Lynda,
      I’ve never tried freezing lamingtons (our freezer fits a tub of ice-cream and that’s about it!), but I imagine that it should be fine to freeze the lamingtons already cut, iced and covered with coconut. I would recommend that you wrap them well in plastic and foil beforehand. In any event, these lamingtons keep pretty well for a few days on a covered cake stand or in a sealed container. Hope you will enjoy the recipe!

  29. Amy 22 November 2019

    Excellent recipe!!! My daughter asked for lamingtons for her birthday and these were devoured within seconds! Can’t wait to try more of your recipes.

  30. Kylie S 24 January 2020

    I made a double batch of these lamingtons for the school bush fire appeal today and they were gone in seconds! Absolutely delicious. Will make another batch for Australia Day this weekend. Thanks for the helpful recipe.

    • Eat, Little Bird 25 January 2020

      Happy Australia Day! Great to hear that you enjoyed this recipe 🙂

  31. Fabian 26 January 2020

    Made these today for Australia day. The texture of the sponge left a lot to be desired. I should have known when I saw the instructions “Place all of the ingredients for the cake into a large food processor and blitz until everything is thoroughly combined” that the sponge was never going to be light and fluffy. The chocolate coating is however much nicer than the traditional coating made with cocoa.

    • Eat, Little Bird 27 January 2020

      Hi Fabian,
      Sorry to hear that the recipe didn’t work out for you. I don’t typically make cakes by throwing everything into the food processor, but I was making a triple batch of lamingtons one year, tested the recipe with the food processor, and I found they worked out just as well as making them the old-fashioned by creaming the butter and sugar first, etc. However, regardless of which method you choose (I’ve put directions for both methods in my recipe above), it is important that all of the ingredients are at room temperature. This helps to produce a smooth batter, which will create a lighter sponge.

  32. Marie 26 January 2020

    The lamington sponge was a bit firmer than I expected, but it was still nice and soft. I used milk chocolate for the icing but it was too sweet so I made a second batch with dark chocolate and it was much better. It was my first time making lamingtons.

    • Eat, Little Bird 27 January 2020

      Hi Marie,
      That’s great that you enjoyed this recipe! I also prefer to use dark chocolate to offset the sweetness of the cake, as well as the coconut. Happy Australia Day!

  33. Matt 26 January 2020

    Family loved the lamingtons! Great recipe.

    • Eat, Little Bird 27 January 2020

      Hi Matt,
      Glad to hear that everyone enjoyed the lamingtons! Thanks for popping by.

  34. Kim 26 January 2020

    Easy to make, really delicious.

    • Eat, Little Bird 27 January 2020

      Hi Kim,
      So glad you enjoyed this recipe 🙂 Happy Australia Day!

  35. theindianhut 4 February 2020

    Awesome recipes. Awesome pics?

  36. maharaja 5 February 2020

    Omg It looks sooo good, I would love to try it

  37. Haveliharrispark 10 February 2020

    Awesome recipes.A really marvelous effort at sharing tried and tested recipes

  38. mounteverest 11 February 2020

    Brilliant and so easy. Very tasty too

  39. flavorofindia12 15 February 2020

    Awesome, A real effort at sharing tried and tested recipes

  40. Punjabicurry 19 February 2020

    Wow, amazing. I wish I could try them all.

  41. Donna 27 February 2020

    Yum! These were great. The sponge was flavourful and the chocolate icing even better. Definitely making these again.

  42. Millie 9 April 2020

    I love lamingtons.

  43. Brittany 24 March 2021

    Thank you for sharing this recipe, it looks delicious! I’ve had them before but have yet to try them myself.

    A question on the type of chocolate –

    You have listed
    dark chocolate (bittersweet chocolate, 60% or 70% cocoa content)
    Are you using a bar baking chocolate or a regular chocolate bar? I clicked on the hyperlink you have associated with the chocolate and it appears to be a regular chocolate bar. Not sure if the list of things is lost in the different words used between countires.

    Many thanks,

    • Eat, Little Bird 24 March 2021

      Hi Brittany,
      Thanks for your question. I use a regular chocolate bar for this recipe and for all of my baking recipes (mostly because it is not easy to find baking chocolate where I live).

      The link I have used will show you the actual chocolate that I use when I make these lamingtons. You could, of course, use any chocolate you like, even baking chocolate.

      What’s important is using a chocolate bar which has the right percentage of cocoa content, but this can differ according to people’s tastes. I’ve specified chocolate with a fairly high cocoa content because there is a lot of icing sugar (powdered sugar) to sweeten things up.

      I hope this helps! And I hope you will enjoy this recipe 😊

  44. Leslie VandeLaar 18 May 2021

    Excellent recipe. I appreciated the North American clarifications for some of the ingredients. My results were delicious. The sponge was especially lovely. I will use it as the base of a trifle or strawberry shortcake for Canada Day.

  45. Mindy 10 November 2021

    Hi there, I was wondering what is the height of the cake pan that’s recommended for this recipe? Looks so fluffy!

    • Eat, Little Bird 10 November 2021

      Hi Mindy,
      I use a pan which is 4 cm/1.6 inches high. I hope you will enjoy this recipe!

  46. Mena Cashback 22 February 2022

    Hi, as a food lover I’m always looking for new meals and recipes to try. I am fortunate that I came to your post, as it provided me with numerous ideas that have greatly inspired me. Thanks for sharing.

  47. Donna 24 March 2022

    My go too lamington recipe! I made these on my 2 year anniversary in Australia and my manager told me they were the best lamingtons he’d had!

    • Eat, Little Bird 12 April 2022

      Hi Donna,
      That is the best compliment!! 🙂 Thank you so much. And what a great way to celebrate your anniversary in Australia … you are so lucky! I can’t wait to get back Down Under soon.

  48. Karen Lane 18 May 2022

    This is my favourite Lamington recipe! I really love the chocolate coating, which really does help to keep the cake moist for longer. Absolutely yum!

  49. Blitzo 3 June 2022

    Wow! great article, Thank you for sharing. Please keep on posting.

  50. Henna 15 June 2022

    Hi are you sure it’s 500 gr icing sugar for the chocolate coating, I was trying it and the proportion seems off

  51. Simone 22 June 2022

    Absolutely delicious! I made a double batch for my mother’s birthday and they disappeared within minutes. Luckily I had saved a few slices for myself and only wish I had more hidden away!

  52. Teale Hamilton 25 July 2022

    Great recipe! My eight year old used the sponge recipe to make pink lamingtons for a school video assignment and they turned out perfectly, even with some wild measuring!

    • Eat, Little Bird 7 August 2022

      Your daughter is adorable! And a pro in the kitchen at 8 years old! Thank you so much for sharing this video – I loved every second 🙂 Now my daughter wants to try the pink lamington version too 💕

  53. Katie 24 August 2022

    We all loved this recipe! The lamingtons were nice and soft inside, and we liked the chocolate coating. We will make these again for sure!

  54. Janie 24 August 2022

    My daughter made these lamingtons at school using your recipe and they turned out marvellously. We are so proud of her. Thank you for your tips!

  55. Blitzo 7 October 2022

    Wow! Australian lamington was one of my favorite. I think its my second time to leave a comment of this recipe.

  56. Kimberley 12 October 2022

    These were fantastic! I made them dairy free using almond milk and dairy free butter and they still turned out great. I ended up with far too much chocolate sauce though. I probably only used a third of the sauce that I made. I understand you need extra so that you’re able to dip in the lamingtons, but still if I’m to make these again I would halve the chocolate sauce

    • Eat, Little Bird 25 October 2022

      Hi Kimberley,
      Yes, that’s true that the recipe makes a lot of the chocolate sauce to make the dipping process easier. Also, if you prefer a thinner chocolate sauce, you would end up with more sauce than if you were to make a thicker sauce. I generally make my sauce on the thick side and have only a bit leftover at the end. But I think you could totally reduce the quantities for the chocolate sauce 🙂

  57. Blitzo 26 October 2022

    Wow! I am not Australian but I love there foods.

  58. Tina 17 January 2023

    My 10 year old daughter made these lamingtons on the weekend and just loved your recipe. Very clear instructions and the lamingtons were simply delicious! I’m so proud of her!

  59. James 17 January 2023

    We enjoyed your recipe very much. The chocolate icing is firmer than what one is normally used to (ie if you are used to buying your lamingtons at the supermarket) but I rather enjoyed it much more. This recipe is definitely worth the effort.

  60. Alicia 20 January 2023

    Great recipe, very delicious lamingtons. I made a mess of the kitchen but it was worth it!

  61. Dave 2 June 2023

    Fantastic recipe!

  62. Claudia 14 June 2023

    I was unsure about making the batter in the food processor but the sponge was actually really nice and soft. I can see how this method would be really great if you had to make a large batch of lamingtons like for a bake sale. Overall we really enjoyed these lamingtons and I would make them again for sure. Cheers!

  63. tv schedules 25 August 2023

    This Lamington recipe is so easy to follow and delicious! I love how it’s made with just a few simple ingredients. Thanks for sharing!

  64. Chris 29 January 2024

    I can’t recommend this recipe….
    It’s like crack, you can’t stop eating them once you start.

    They’re delicious