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  • Recipe Room  »  Lamingtons



    • 135g unsalted butter
    • 200g caster sugar
    • 2 eggs
    • 1 tsp pure vanilla extract
    • 300g self-raising flour
    • 125ml milk
    • 50g dark cocoa powder
    • 300g pure icing sugar
    • 100ml boiling water
    • 2 cups desiccated coconut


    The classic Aussie cake is best made ahead of time.


    Preheat oven to 180°C. Combine 125g butter and the caster sugar in the bowl of an electric mixer and beat on high speed for 3 minutes, until light and creamy. Add the eggs and vanilla, then beat until smooth.

    Fold in the flour and milk in alternate additions, and stir until a smooth batter forms, then spoon into a lined 27cm x 18cm slice pan.

    Bake for 35 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack, then refrigerate overnight.

    Combine the cocoa, icing sugar, remaining butter and water in a bowl and whisk until smooth. Cut the cake into 12 pieces, then dip in chocolate icing before immediately dipping in coconut.

    Set aside for the icing to dry, then serve.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Give yourself a reminder of your milk’s used-by date. Write it on your fridge door or somewhere prominent in your kitchen as a reminder of when it needs finishing.

    • Store your eggs in their original cartons. Cartons prevent moisture loss in your eggs while protecting them from other flavours that may be absorbed from your fridge.

    • We recommend purchasing free-range and organic eggs where possible to ensure the highest standards of animal welfare.

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