Total Time
Prep 20 mins
Cook 35 mins

Traditional Lamingtongs made with your own home made sponge. My mum used to make these all the time YUM!

Ingredients Nutrition


  1. Grease lamington tin.
  2. Cream butter and sugar until light and fluffy, add eggs one at a time beating well after each addition.
  3. Sift flour and salt, add alternately with milk to mixture.
  4. Add vanilla.
  5. Blend well, but do not over beat.
  6. Add a little more milk if necessary to form a softy dropping consistency.
  7. Spread evenly into prepared tray, bake in a moderate oven 180 degrees for 25 to 35 minutes or until cooked.
  8. Turn out and cool on a wire rack.
  9. To make icing sift icing sugar in a bowl.
  10. Blend cocoa with a little boiling water and work into icing sugar adding more water if necessary then add vanilla.
  11. When cake is cold cut into square of uniform size.
  12. Dip each cake in icing then roll in coconut.
  13. Set aside to become firm.
  14. Repeat for remaining squares.


Most Helpful

I found the sponge to be more of a cake then a sponge but the result was very tasty and they were very easy to make! Will probably use the cake recipe again as a cake but will look for something a bit lighter next time I make lamingtons.

Rachelnb July 02, 2011

I do agree that the cake needs to be at least a day old to hold the icing well... I usually add 2tablespoons of melted butter to the icing. We love lamingtons!

indigo23 May 24, 2010

I can only rate the sponge cake recipe as I did not use the icing recipe. At first tasting of the plain cake, my husband and I both thought the cake might be a little too vanilla flavored for lamingtons and my husband thought it was a little dry. However after coated in chocolate and coconut and allowed to sit for a day or so they were irresistable! The cake, if dry, was sufficiently moistened by the chocolate icing and held its shape and texture perfectly. I would use this cake recipe again.

rohanlori February 01, 2010

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