Introduction

You are likely to have met a lamington or two if you grew up anywhere in Australasia. These encounters often happen at school fairs, church fundraisers, or family gatherings. They’re a real treasure of the Aussie baking tin, though we Kiwis happily claim them for our tea tables too. Soft sponge squares, dipped in icing and rolled in coconut—it doesn’t get much better than that.

Here on the homestead, I love recipes that keep things simple and achievable. While some folks bake a sponge from scratch, I’ll happily grab a store-bought sponge cake to save time. The real fun of lamingtons lies in dipping and rolling, especially when the kids get involved. It’s a bit messy, but that’s part of the charm!

I make two classic icing flavours—rich chocolate and a tangy raspberry—so there’s something for everyone. The raspberry ones always vanish first in our house, but chocolate lovers will be well satisfied too.

Step-by-Step Recipe

Serves: 18
Prep time: 15-20 minutes
Resting time: 2–3 hours

Ingredients

1 large sponge cake (store-bought or homemade), cut into 18 even squares (see notes for more on cutting)
3 cups (375g) desiccated coconut

Chocolate Icing:

1 cup (125g) icing sugar
¼ cup (25g) cocoa powder
2 heaped Tbsp butter, melted
¼ cup (125ml) boiling water
¼ cup cold milk

Raspberry Icing:

2 cups (250g) icing sugar
1 packet raspberry jelly crystals (85g)
1 cup (250ml) boiling water

Method

Prepare the sponge: Slice your sponge cake into even squares and set aside on a tray. For neat edges, use a sharp serrated knife. (See notes for extra instructions).
Make the icings:
- For chocolate: sift icing sugar and cocoa into a bowl. Stir in melted butter, milk, and boiling water until smooth.
- For raspberry: combine jelly crystals and stir in boiling water until glossy. Cool in the fridge for 10 minutes. Then add the icing sugar and whisk until nice and combined. Bubbles will form but just use a spoon to take the top layer of bubbles off. (see video for more instructions).
Set up the dipping station: Place bowls of chocolate and raspberry icing side by side. Prepare a shallow dish of coconut. Have two bowls of coconut for each flavour.
Dip and roll: Using a fork, dunk each sponge square into your chosen icing, letting excess drip off. Roll immediately in coconut until well coated.
Rest: Place coated lamingtons on a cooling tray and allow to set for 2–3 hours before serving. This helps the icing firm up and the flavour soak through.

Follow the printable recipe below for FULL instructions

Classic Aussie lamingtons coated in chocolate icing and coconut on a tray

Lamington squares dipped in raspberry icing and rolled in coconut

Farmer’s Wife Kitchen Tips

Avoid soggy cake: If your sponge is very soft, pop it in the freezer for 30 minutes before dipping. This keeps the squares firm.
Make ahead: Lamingtons taste even better the next day, once the icing has soaked into the sponge.
Freezer-friendly: You can freeze finished lamingtons for up to 2 months. Just defrost at room temperature before serving.
Mess control: Use one hand for dipping in icing and the other for rolling in coconut—it makes clean-up much easier!

Serving Suggestions

Serve lamingtons as part of an afternoon tea spread with a pot of hot English Breakfast tea. Alternatively, tuck them into lunchboxes for a sweet surprise. They’re especially good served with whipped cream and fresh berries in summer. Leftovers (if you’re lucky enough to have any) can be crumbled into ice cream for a fun sundae topping.

Variations

Jam-filled lamingtons: Slice sponge squares in half and sandwich with raspberry jam before icing.
Gluten-free version: Use a gluten-free sponge cake for an easy swap.

Watch Me Make Lamingtons on YouTube

If you’re more of a “see it done” kind of baker, I’ve filmed this recipe step by step. You can watch it over on my Farmers Wife Homestead YouTube channel. You’ll see exactly how I dip, roll, and set the lamingtons. There are also a few behind-the-scenes kitchen moments included for good measure.

Watch my Lamington Video here: The Good Old Aussie Lamington | The Farmer’s Wife Way

Filming these old-fashioned favourites is always a bit of fun. I love that so many of you bake along at home. If you do, don’t forget to leave a comment on the video. Let me know whether the raspberry or chocolate ones win at your place!

The Good Old Aussie Lamington | The Farmer’s Wife Way