Lamingtons — coconut-coated chocolate sponge squares

i. Origin & history

Lamingtons were reportedly named for Lord Lamington, Governor of Queensland 1896-1901. The cake was first served at Government House in Brisbane and the recipe spread quickly across Australia and New Zealand. Both countries claim them; Australia generally wins this argument.

ii. Ingredients

Makes 16 servings · scroll the side panel to adjust

• 6 eggs
• 200 g caster sugar
• 200 g self-raising flour
• 60 g unsalted butter, melted
• 1 tsp vanilla
• Pinch salt
• 500 g icing sugar
• 60 g cocoa
• 250 ml hot water
• 30 g unsalted butter, melted
• 300 g desiccated coconut

iii. Method

1. Heat oven to 170 °C. Line a 22 × 22 cm tin.
2. Whip eggs and sugar 5 min. Fold in flour, butter, vanilla, salt.
3. Bake 25-30 min. Cool. Refrigerate overnight to firm.
4. Cut into 16 squares.
5. Mix icing sugar, cocoa, hot water and butter to a smooth icing.
6. Dip each cube into the icing using two forks; let drip; roll in coconut.
7. Place on a rack to set.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Cream-filled lamingtons are sliced and filled with whipped cream. Raspberry-jam lamingtons include a jam layer. Cocktail lamingtons are bite-sized.

vii. More from Oceania

• Fairy Bread — Australian buttered bread
• Anzac Biscuits — oat-syrup biscuits
• Pavlova — meringue with cream and fruit
• Strawberry Shortcake — strawberry sponge
• Matcha Roll Cake — Japanese roll cake
• Bûche de Noël — French log cake