The Perfect Lamingtons


The Perfect Aussie Lamingtons


For the sponge:

For the icing:


  1. Preheat oven to 180C (170C fan forced). Line a square 20cm cake tin with baking paper and grease any uncovered sides.
  2. To make the cake, sift flours and baking powder into a medium mixing bowl. Add all remaining cake ingredients and beat using an electric mixer on medium high for about 5 minutes. The mixture will become pale and light. Transfer into the tin and bake for 30-35 minutes or until just golden on the top and cooked through.
  3. Allow cake to cool before placing it in the fridge for about 20 minutes and cutting into fingers or squares. I like to remove the side crusts too, it makes the lamingtons even more meltingly soft.
  4. To make the icing, place all ingredients into a mixing bowl and mix while adding a tablespoon of boiling water at a time. The icing should have the consistency of a slightly runny gravy.
  5. Place coconut on a dessert plate. Dip each cake in the icing turning quickly then drop into the coconut, making sure it sticks and covers the cake well. Repeat with the rest. Keep lamingtons in the fridge until serving time. Makes about 10 squares.

    Recipe by Martyna | Wholesome Cook.

    Ingredients for The Perfect Lamingtons


    Golden Shore Raw Sugar 1kg

    $2.99 ea

    A2 - Milk Full Cream (2L)

    $4.99 ea

    Pirovic - Eggs Free Range (12eggs, 660g)

    $4.49 ea

    Golden Shore Self Raising Flour 1kg

    $1.69 ea

    Pan Corn Flour (1kg)

    $5.29 ea

    Wards Baking Powder 125g

    $2.69 ea

    Lemons (each)

    $1.00 ea

    Chefs Choice Vanilla Extract Pure 100ml

    $9.49 ea

    Maldon - Sea Salt Flakes (240g)

    $9.49 ea

    Golden Shore Icing Sugar 500g

    $1.99 ea

    Black Gold - Raw Cacao Powder (125g)

    $6.29 ea

    Mckenzies - Shredded Coconut (215g)

    $3.69 ea