Prep 30 min
Total 2 hours 5 min
Makes 16

Celebrate Australia Day on January 26 with the country’s signature sweet: lamingtons. They’re fluffy little snacking cakes drenched in coconut and chocolate.



1 cup
all-purpose flour
1 1/2 tsp
eggs, separated
1 cup
granulated sugar, divided
1/3 cup
1/2 tsp


4 1/2 cups
1/2 cup
unsweetened cocoa powder
3/4 cup
3 cups
unsweetened dessicated coconut


  • PREHEAT oven to 350F. Line bottom of a metal 8 x 8-in. cake pan with parchment.
  • STIR flour with baking powder in a medium bowl. Beat egg whites in a large bowl, using an electric mixer on high, until foamy. Gradually add 1/4 cup sugar and continue beating until whites are glossy and stiff peaks form when beaters are lifted, 3 to 5 min. Using same beaters (no need to wash), beat yolks with remaining 3/4 cup sugar in a large bowl until pale and thick, 1 to 2 min. Reduce mixer speed to low. Gradually beat in flour mixture, then 1/3 cup milk and vanilla, until smooth.
  • STIR a third of egg whites into yolk mixture, using a rubber spatula, then carefully fold in remaining egg whites until no streaks remain. Pour into prepared pan.
  • BAKE in centre of oven until springy and a skewer inserted into the centre of cake comes out clean, 33 to 35 min. Cool completely on a rack, about 1 hour.
  • REMOVE cooled cake from pan and discard parchment. Cut cake into 16 cubes. Freeze cake cubes for 15 min.
  • WHISK icing sugar with cocoa and 3/4 cup milk in a medium bowl until smooth. Divide coconut into 2 shallow dishes. Set 1 dish aside. Dip a cake cube in chocolate, coating all sides. Let excess chocolate drip off. Dip into coconut, coating all sides. Place on a wire rack. Continue with remaining cubes, switching to second dish of coconut halfway through. Refrigerate until dry to the touch, about 15 min. Store in a sealed container up to 3 days.
Lamington ingredients

1. Prepare pan and ingredients.

Whipped egg whites for lamingtons

2.  Beat egg whites.

Mixing lamington batter

3. Fold whites into yolk mixture.







Lamington batter

4. Pour into prepared pan.

How to slice lamingtons

5. Cut cake into 16 cubes.

Dipping lamingtons into chocolate and coconut

6. Dip in chocolate, then coconut.



Calories 336
Protein 5 g
Carbohydrates 58 g
Fat 11 g
Fibre 3 g
Sodium 63 mg

How to fold baking ingredients

Issue: February 2016

Written by:

Photo credit: Photo, Roberto Caruso.

( 11 ratings )

2 comments on “Lamingtons

  1. I made the Lamingtons on the weekend for an Australian friend – they were a big hit. I had a few concerns though: the cake puffed up really high like a giant muffin and had to bake for 40 minutes before the toothpick came out clean. Then the middle of the cake fell when it cooled so I had to cut off a good chunk to make nice squares. I was also left with over 1 cup of chocolate sauce and about 1 cup of coconut. We discovered that it was easier to use tongs when dipping and coating the cakes – it was very messy but they looked and tasted really good! Thank you.


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