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#Pastries and sweets
Soft and Incredibly Tasty


Lamingtons are soft sponge cake squares coated in chocolate and rolled in coconut. Incredibly easy recipe with all the tips and tricks you need.

Lamingtons are one of the tastiest sponge cake treats out there and that is a fact, my friends. Both Jernej and I grew up eating this wonderful dessert. Soft sponge cake squares, coated in the best chocolate we could find and then rolled in desiccated coconut. So imagine our surprise when we found out that these beauties are actually Australian national treasure. Neither of us has relatives in Australia, but our mom’s and even grandmas have been making them since forever. The recipe somehow migrated to Europe and quickly became one of our favorite coconut sponge cakes desserts as well. Here in Slovenia, we call them “cupavci” and we love making them. The preparation is incredibly easy and this is truly a foolproof recipe. You will need around 80 minutes to make these from start to finish. They are great for all seasons and perfect for all kinds of celebrations like birthday’s, Christmas, Easter, even picnics or make them as a weekend dessert for yourself and your loved ones. Super easy recipe with all the tips and tricks you need.


How to make Lamington

Lamington is super easy to make and you really don’t need any advance cooking knowledge. It’s pretty basic. First, you need to bake a tasty, soft sponge cake, then you coated the baked, cooled and frozen (very important) sponge cake squares in chocolate and for the grand finale, roll in desiccated coconut.

Sponge cake - For lamingtons, we use a very simple sponge cake recipe. It’s super simple to make so no need to stress. We recommend using all the ingredients as written in the recipe below. The most important thing is to beat the eggs and sugar for at least 5 minutes or the sponge cake won’t be as soft and fluffy as it could be. Always add cooled melted butter to the eggs. You can, however, substitute the butter with vegetable oil like canola, but we prefer using unsalted butter.

Chocolate - Super important to use high-quality chocolate, with at least 45% cacao. Also, always use unsweetened cocoa powder in this recipe.

Coconut - Use desiccated coconut. Finely ground coconut flour won't work.

Soft sponge cake for Lamington


Making lamingtons at home from scratch


Lamington Origin

Even though they are incredibly popular here in Slovenia, Lamingtons originate from Australia. The first mention of Lamington dessert goes back to the late 19th century / very early beginning of the 20th century. The most common story suggests that lord Lamington’s chef had to make a quick dessert for unexpected guests. So he got creative and used what was in the pantry. One day old sponge cake. He coated it in chocolate and rolled in desiccated coconut to make it more appealing. Of course, there are many stories regarding the origin circling the internet, including this one that suggests that the lamington dessert originates from New Zealand. Whatever the true story might be, one thing is for sure. This is one incredibly delicious memorable dessert that even got a national day in Australia. So on the next July 21st, make sure to bake some Lamingtons.


Feel free to get creative. Cut coated Lamington in half horizontally. Spread with pastry cream or strawberry marmalade. It’s also delicious with apricot jam or whipped cream. Cover to make a Lamington sandwich and enjoy it. We personally love Lamingtons plain and simple, but around the world, Lamington sandwiches are super popular too, especially in Australia.

Lamington recipe


Soft Lamingtons


Storing and Freezing

Store Lamingtons in an airtight container in a fridge for up to 5 days. You can freeze the baked and cut sponge cake for up to 2 months.

Easy Lamington recipe


Sponge cake coated in chocolate then rolled in coconut - lamington


Try these coconut desserts as well

Lets get cooking!

  • makes
  • preparation
  • bake:
  • rest:
  • total time:


  • preparation

    Preheat your oven to 180 °C / 355 °F. Line your baking pan (35 cm x 25 cm / 14-inches x 10-inch ) with parchment paper. Set aside until needed.

  • sponge cake

    In a bowl stir to combine all-purpose flour, a pinch of salt and baking powder. In a separate bowl (or in a bowl of a stand mixer) whisk together eggs, sugar and vanilla using an electric mixer or stand mixer. Beat for about 5 - 8 minutes or until the mixture has tripled. Add the melted (but cool) butter. Give it a good mix to combine. While beating on low-speed alternate dry ingredients and milk to egg mixture in three additions until well incorporated. Pour the mixture into the prepared baking pan. Spread evenly.

  • bake the sponge cake

    Place the baking pan into a preheated oven. Bake for 30 minutes at 180 °C / 355 °F. Transfer the baked sponge cake to a wire rack to cool.

    How to make sure the sponge cake is baked? Insert a skewer into the center of the cake. It should come out clean. If it doesn't, bake for another 5 minutes or so.
  • freeze the sponge cake

    Wrap the baked (and cool) sponge cake in cling film. Place in the freezer for 30 - 60 minutes. This is a very important step and we definitely don't recommend skipping it. If you would dip freshly baked (unfrozen) sponge cake into the chocolate it would start breaking apart. Also, it's easier to cut the sponge cake on even squares once the cake has frozen.

  • chocolate coating

    Bring the milk to a boil in a saucepan. Roughly chop your chocolate (or use chocolate chips). Place the chocolate in a large bowl. Add the unsweetened cocoa powder and butter. Pour the milk over the mixture and set aside for about 5 minutes for the chocolate to melt. Using an immersion blender or whisk mix until you get a nice, silky smooth chocolate mixture. Add desiccated coconut in a separate bowl.

  • Lamingtons

    Remove the sponge cake from the freezer, remove the cling film. Optionally cut the edges off (to get a more even rectangle). Using a serrated knife, cut the sponge into 30 squares (approx 5 cm x 5 cm / 2-inches x 2-inches). Using two forks, dip one sponge cake square into the chocolate coating mixture, making sure that all sides are coated. Allow any excess chocolate to drain off. Then roll the chocolate-coated sponge square in the desiccated coconut, and place the lamington on a wire rack to dry. Repeat the process until all lamingtons are coated. Serve immediately or store in an airtight container for up to 5 days.

    Don't leave the sponge cake squares in the chocolate mixture for too long or they will start falling apart.


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