A square of butter or sponge cake dipped in chocolate icing and rolled in desiccated coconut, sometimes split and filled with cream or jam, eaten as a cake.

Lamingtons are believed to be named after Lord Lamington, Governor of Queensland from 1896 to 1901, or possibly his wife, and most sources favour him. Most stories credit his French-born chef Armand Galland. A recipe for Lamington Cakes appeared in the Queensland Country Life newspaper in 1900 and in a Sydney newspaper in 1901. 21 July is National Lamington Day. Flour and Stone in Woolloomooloo is known for its pannacotta lamingtons.

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  • Flour and Stone

    Order Pannacotta lamingtons

    Flour and Stone is a petite bakery on Riley Street, Woolloomooloo, with a devoted following for its pannacotta lamingtons, flaky croissants and dreamy cakes.

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Make it at home

Serves 162 hrIntermediate

Ingredients

  • Sponge: 4 large eggs
  • 200g caster sugar
  • 200g plain flour
  • 2 tsp baking powder
  • 60g unsalted butter melted
  • Icing: 500g icing sugar sifted, 50g cocoa powder, 30g unsalted butter melted, 200ml boiling water
  • 300g desiccated coconut
  • Optional fill: 200ml whipped double cream, 100g raspberry jam

Method

  1. Heat the oven to 180 degrees Celsius. Line a 22cm square tin with baking paper.
  2. Whisk the eggs and caster sugar in a stand mixer on high until pale and tripled in volume, about 8 minutes.
  3. Fold in the sifted flour and baking powder gently with a metal spoon, then fold in the melted butter.
  4. Pour into the tin and bake for 25 minutes until the sponge springs back lightly. Cool in the tin for 10 minutes, then turn out onto a wire rack.
  5. Once cold, trim the edges and cut into 16 squares. Freeze the squares for 30 minutes to firm them.
  6. Make the icing: sift the icing sugar and cocoa into a wide bowl, whisk in the melted butter and boiling water until smooth.
  7. Dip each square into the icing with two forks, drain the excess, then roll in desiccated coconut to coat. Set on a rack for 30 minutes.
  8. Optional: split each lamington horizontally, fill with whipped cream and a teaspoon of raspberry jam, then sandwich back together.

Editor tip. Make the sponge a day ahead; lamingtons coat much more neatly when the sponge is cold and slightly stale.

Common allergens: Gluten, Dairy, Egg, Tree nuts (coconut).