This recipe is inspired by the Australian Classic sponge cake dipped in chocolate and sprinkled with fine desiccated coconut. Here is my version of a soft and moist sponge squared filled with jam.

preparation: 2 hour(s)

making: 40 minutes

total: 2 hour(s) 40 minutes

servings: 24 pieces

nutrition: 315 calories per serving

cuisine: Australian

Ingredients #

For sponge cake #

  • 6 eggs
  • 300g white sugar
  • 300g butter
  • 1 tsp lemon extract
  • 300g self-raising flour how to?
  • 1 heaped tsp baking powder

For chocolate sauce #

  • 400ml milk
  • 100g butter
  • 100g white sugar
  • 100g cocoa powder

For sprinkle #

  • 200g desiccated coconut

For filling #

  • 200g strawberry jam

Method #

Preheat the oven to 170C with a fan.

Prepare 2 trays (24/35cm) and line them with baking parchment.

Ingredients on the tabletop ready to make sponge cake for Lamingtons

Place the eggs into the mixing bowl and mix using a hand mixer for 2 minutes until light and fluffy.

Gradually add sugar and continue mixing until sugar dissolves. 

Add butter and lemon extract and mix further until all ingredients are well combined.

Sift the flour with baking powder and add to the mixture. 

Whisk for a minute or two. Do not over-mix.

Sponge cake for Lamingtons ready to put into lined with baking parchment baking trays

Divide the mixture into two parts and tip into trays.

Spong cake for Lamingtons in baking trays before baking

Bake each tray for 20 minutes at 170C or until the skewer inserted into the cake comes out clean.

Then take it out from the oven and cool it down completely.

I would recommend baking one tray at a time and placing it on the middle shelf of the oven so that both cakes are baked the same way.

In the meantime, make the chocolate sauce.

Ingredients on the tabletop ready to make chocolate cause for Lamingtons

Heat the milk in a saucepan and add the butter, sugar and cocoa powder.

Stirring, combine all ingredients. 

Chocolate sauce for Lamingtons ready in a pan

Chocolate sauce is ready when is glassy and smooth.

Two sponge cakes cooling down in trays with chocolate sauce and desiccated coconut in a bowl and strawberry jam in a jar

Pour into a bowl and cool it down.

One sponge cake for Lamingtons spread with jam

When sponges are cooled completely, place the first layer into a large chopping board and spread the jam over, then top with the second layer.

Both sponge cakes for Lamingtons on chopping boards with jam in a middle

Sponge cakes for lamingtons cut into 24 square pieces

Cut into 24 equal squares (pieces).

Process of coating sponge squares in a chocolate sauce for making Lamingtons

Gently dip a piece of cake in the chocolate sauce that rotates and cover every side and place on a wire rack to drain any excess.

Plain sponge squares, squares coated in chocolate and suares coated in desiccated coconut on a tryl in process of making Lamingtons

Do not soak for too long. Do it gently and fairly quickly so that the dough does not absorb too much sauce. Otherwise, you may run out of sauce for all the pieces.

Plain sponge squares, squares coated in chocolate and suares coated in desiccated coconut making Lamingtons

Then roll in coconut, and repeat these steps with every piece of cake.

Ready Lamington squares in a baking tray

Put your squares into two lined baking trays and let them rest.

Your Lamingtons are ready.

Lamington cake on a plate and the rest of the squares on a chopping board on a side


Any leftovers keep in the fridge for up to 3 days.