Perfect with a cuppa or even for dessert, these little choc-coconut sponges always go down a treat. Here, we’ve pulled together all the best lamington recipes.
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You’ll find a traditional lamington recipe plus variations and creative twists. From pink lamingtons with musk cream to our lamington sponge cake, you’ll find the best lamington recipes here.
Our Food Director Fran Abdallaoui shows how to make lamingtons.
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The history of lamingtons
Queensland proudly insists that lamingtons were invented in Brisbane in 1901 when the housemaid of the then Governor of Queensland, Lord Lamington, accidentally dropped some freshly baked sponge cake into a bowl of melted chocolate icing.
To avoid wasting her mistake, it is claimed, she chopped the cake into squares and rolled it in desiccated coconut so they could be eaten daintily, without chocolate sticking to the fingers. Lord Lamington was suitably impressed and the cake was served often at Government House, and the recipe subsequently spread interstate.
Regardless of the truth of the matter, these cakes have been popular for at least 100 years. They have been used, not just for filling tins on a Saturday, but also for fundraising for school cake stalls and various community organisations. Known as a ‘lamington drive’, it was a tradition that involved a group of women getting together and baking, en masse, literally hundreds of these squares to sell at a profit for charity.
These raspberry delights are a cute creative twist on your classic lamingtons! They’re dipped in pink icing and layered with cream cheese filling and fresh raspberries for a fun treat everyone will love.
Combining two classic Aussie treats – musk lollies and coconut-coated lamingtons – these sweet morsels from The Australian Women’s Weekly’s cookbook, ‘SWEET’, are sure to be a massive success.
These gorgeous mini lemon almond fingers are a zesty take on the classic Australian lamington. The combination of soft sponge rolled in coconut and drizzled with a sweet lemon syrup will leave you reaching for more.
The humble lamington is one of Australia’s most well-loved desserts. This version creates a jumbo version of the tasty chocolate and coconut sponge, and stuffs it with fresh whipped cream and raspberry jam to produce a wonderfully sweet cake.
Leaving a 1cm (½ inch) border of sponge without cream will make the icing of the sides of the slice easier to do. The weight of the top layer of sponge will push the cream far enough. Note
If you’re looking for a new twist on an old favourite, these little white chocolate lamingtons are the business. Bite-sized pieces of feather-light sponge, dipped in white chocolate and coated in moist shredded coconut.
To prevent icing from becoming too thick, keep it over a bowl of warm water. Prepared sponge cake can be used instead of the Madeira cake. Alternatively, you can use your favourite buttercake recipe  it is best made the day before making the lamingtons. Note
To keep the coconut free of chocolate drips, spread out half the coconut in a tray and coat half the lamingtons before using the remaining coconut for the remaining lamingtons. This gives the lamingtons a clean look. Lamingtons can be frozen for up to 3 months. Note
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