Lamingtons
If you've got double cream, raspberry jam and desiccated coconut, you're most of the way to this Australian dessert: about 120 minutes of cooking across 18 steps. You'll find the full ingredient list (with a scaler to change the servings), 18 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and blender. At involved difficulty across 18 steps, it's worth setting aside proper time for. As written, it's meat-free.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
- Beat the butter and sugar in a free-standing mixer until pale and fluffy.
- Add the eggs one at a time and beat well.
- Beat through the flour, milk and salt until fully combined, then spoon into the tin.
- Bake in the oven for 25 mins or until golden and firm to the touch.
- Set aside to cool completely.
- Slice the sponge horizontally to create two halves.
- Trim the edges to make perfect corners.
- Cut the sponge into 18 squares.
- Lightly whip the cream with the icing sugar until it reaches soft peaks.
- Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream.
- Sandwich each one with a second square of sponge then set aside in the fridge to chill.
- To make the icing, whisk together the melted butter and milk in a bowl.
- Sieve the cocoa powder and icing sugar together in a seperate bowl.
- Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps.
- If it gets lumpy, whizz with a hand blender until smooth.
- Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you’re dipping).
- Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.
You'll use: Oven · Blender · Whisk · Mixer
Watch how it's made
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Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Self-raising Flour
- 1 cup plain flour + 1½ tsp baking powder + ¼ tsp salt
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Double Cream
- heavy cream · whipping cream
What to serve with Lamingtons
- Aussie Burgers Beef
- Squid, chickpea & chorizo salad Seafood
- Barramundi with Moroccan spices Seafood
- Spiced smoky barbecued chicken Chicken
Tips & common questions
How long does Lamingtons take to make?
About 120 minutes from start to finish — an estimate based on the 18 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Lamingtons vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Lamingtons via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.