Recipe: Lamingtons

Jam and Cream Lamington Sandwiches

Happy Australia Day! Whether you’re appreciating the great outdoors or just doing nothing at all, I hope your Australia Day is bonza.

To help you and your mates get into the Aussie spirit, try making these irresistible lamingtons. My husband absolutely adores these little butter cake bricks that have been soaked in dark chocolate, rolled in coconut flakes, and slathered with generous lashings of jam and cream.

Vanilla cake, covered in dark chocolate ganache, filled with fluffy whipped cream and raspberry pomegranate jam

I’ve used a vanilla butter cake as the basis of this lamington recipe. This denser and more textured variation provides stronger structural integrity that won’t easily crumble when dipped in the rich chocolate ganache.

I love the cool relief the whipped cream brings as a mellowing contrast against the intense dark chocolate. The layer of tart jam also brings another dimension to the party, which I think lifts the already glorious lamington to even greater heights.

However, don’t be obliged to fill them with jam and cream – sometimes simple is best. Either way, I hope you get to enjoy some lamingtons this Australia Day!

Jam and Cream Lamington Sandwiches

This recipe makes 24 lamington squares or 12 jam and cream lamington sandwiches
For the vanilla butter cake base
Based on Margaret Fulton's classic recipe

  • 125g butter
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups self raising flour, sifted 3 times
  • a pinch of salt
  • 1/2 cup milk

Chocolate ganache coating

  • 30g cocoa
  • 50mL milk
  • 200g dark chocolate, finely chopped
  • 175ml water that’s just come off the boil
  • 200g icing sugar
  • 200g desiccated or shredded coconut

Jam and cream lamington sandwiches (optional)

  • 300ml thickened cream
  • 1 tbsp caster sugar
  • ½ cup jam


Part 1: Vanilla butter cake

  1. Grease a 20cm x 30cm lamington tray, lining the base with baking paper. Preheat oven to 175°C.
  2. In a large mixing bowl, cream the butter until pale, then slowly add the castor sugar, beating well after each addition. Once all the sugar has been incorporated, beat until the mixture is light and fluffy.
  3. Add eggs one at a time and beat well after each addition.Fold sifted flour into creamed mixture alternating with milk, beginning and ending with flour, being careful not to overbeat the batter.Pour into the prepared tin, smoothing the top. Bake for 25 to 30 minutes or until a skewer inserted in the centre comes out clean.
  4. Cool cake in the tin for 10 minutes before turning out onto a wire rack. Cool completely before slicing into 5cm squares.

Part 2: Icing the lamingtons

A freshly dusted lamington

  1. For the chocolate ganache coating, combine the cocoa and milk in a bowl, and whisk until smooth. Add the hot water and whisk until combined. Then add the finely chopped chocolate and whisk briskly until all the chocolate has melted. Finally, add the icing sugar and vigorously whisk to smooth out any lumps.
  2. Next to the bowl of chocolate, place a shallow bowl filled with the shredded or desiccated coconut (this will become a bit of a processing line as you dip in chocolate and roll in coconut).
  3. Starting with one square, dip it into the chocolate, and gently toss it around a few times in the mixture to make sure all sides are thoroughly coated.
  4. Using two forks, fish out the square, letting the excess chocolate run off into the bowl. Place the chocolate square in the bowl of shredded coconut, and using two clean forks, toss some coconut over the square to cover it, patting the coconut down gently. Lightly lift up the square with the forks and roll it around in the coconut a few more times, continuing to pat down the coconut into any bald spots. Lift onto a wire rack to set. Repeat this process with remaining squares and leave them for an hour to set.

Note: These lamingtons will keep for up to 3 days, but are best eaten the day after they are made, once the chocolate has had time to steep and set. However if you use the optional jam and cream, store for up to 2 days (if you can resist).

Lamingtons galore

Part 3: Assembling the jam and cream lamington sandwiches

  1. Using electric beaters, whip the cream until thick and soft peaks are formed. Spoon or pipe cream onto twelve of the lamingtons.
  2. Spoon the jam onto the remaining twelve lamingtons (warm jam in the microwave in 30 second blasts if the jam is too thick), then sandwich the two halves together. Voila!

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2 thoughts on “Recipe: Lamingtons

  1. Aussie Aussie Aussie!! Oi! Oi! Oi!

    Looks GREAT Ate Maria! I love reading your posts on your website and drooling over the pics!! :) can’t wait to see your special kids food addition :)

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