Australian Lamington: The Chocolate and Coconut Sponge Cake

The lamington is the great cake of Australia — a square of butter sponge dipped in chocolate icing and rolled in desiccated coconut, the thin chocolate seeping into the cake and the coconut clinging to the outside. According to Wikipedia, a lamington is an Australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut, the thin mixture absorbed into the outside of the sponge cake and left to set; a common variation has a layer of cream or strawberry jam between two lamington halves. Lamingtons are believed to be named after Lord Lamington, who served as Governor of Queensland from 1896 to 1901, and most stories attribute the cake's creation to his French-born chef, Armand Galland, who used leftover sponge, dipped it in chocolate, and set it in coconut. ABC Life calls it "the most Australian cake" and notes that the first known mention of "Lamington cake" appears in an 1896 newspaper account of a "Lamington Function" in Queensland.

The lamington is the cake of the Australian morning tea and the bake sale — squares of soft sponge, briefly dipped in a thin chocolate icing, rolled in coconut while still wet, then left to set until the chocolate seeps into the cake and the coconut forms a sweet, snowy crust. A split lamington, filled with a layer of cream or strawberry jam, is the indulgent variation.

About the Ingredients

Sponge — a plain butter sponge or pound cake, baked in a slab and cut into squares; day-old sponge is best because it holds together when dipped. (This is a cake born of leftovers, after all.)

Chocolate icing — a thin icing of powdered sugar and cocoa, thinned with milk or water, just warm enough to soak into the sponge; it is not a thick frosting.

Desiccated coconut — fine, dry unsweetened coconut, the snow that coats the cake.

Ingredients (makes 16 lamingtons): For the sponge: - 1/2 cup (1 stick) butter, softened - 3/4 cup sugar - 2 eggs - 1 1/2 cups all-purpose flour - 1 1/2 tsp baking powder - 1/2 cup milk - 1 tsp vanilla extract

For the chocolate icing: - 2 cups powdered sugar - 1/3 cup cocoa powder - 1/3 cup boiling water - 1 tbsp butter, melted

For coating: - 2 1/2 cups desiccated coconut (unsweetened)

Instructions: Make the sponge: preheat the oven to 350°F (347°F). Butter and line an 8×8 inch pan. Beat the butter and sugar until light and fluffy; beat in the eggs one at a time, then the vanilla. Fold in the flour and baking powder in three additions, alternating with the milk. Spread into the pan and bake 25–30 minutes until a tester comes out clean. Cool completely in the pan, then turn out and let sit, wrapped, a few hours or overnight (day-old sponge is best).

Cut the sponge into 16 squares. Make the icing: whisk the powdered sugar and cocoa; whisk in the boiling water and melted butter to a thin, pourable icing. (It should be thin enough to soak into the sponge.)

Set a wire rack over a tray. Using two forks, dip a sponge square into the chocolate icing, turning to coat all sides, then lift and let the excess drip off. Roll in the desiccated coconut, coating all sides, and set on the rack to set. Repeat with the remaining squares. Let the lamingtons set at least 2 hours before serving. (To fill with cream or jam, split a set lamington in half and sandwich with whipped cream or strawberry jam.)

The Mimosa Pairing Logic: The chocolate-and-coconut lamington wants a bright, fruit-driven drink that can cut the sweetness and echo the coconut. A passionfruit mimosa is a beautiful choice — the tropical passionfruit nods to the Australian tropics and brightens the chocolate. A coconut pineapple fizz mimosa is equally lovely, the coconut a direct echo of the cake's snowy coat. This pairing is, in its way, the brunch equivalent of a lamington and a cup of billy tea — a sparkling toast to Australia.

Reference Links: - Lamington (Australia, Lord Lamington, Armand Galland, Queensland): Wikipedia - Everything You Need to Know About Lamingtons, the Most Australian Cake: ABC Life

Make-Ahead: The sponge is best made a day ahead and rested; day-old sponge holds together when dipped, where fresh sponge crumbles. The finished lamingtons keep, covered, up to 3 days at room temperature and improve overnight as the chocolate seeps into the cake. Filled lamingtons (with cream or jam) should be eaten the same day.

Pro Tips: Use day-old sponge; fresh sponge falls apart in the icing. The icing must be thin — thinner than frosting — so it soaks into the cake rather than sitting on top; add a little more boiling water if it is too thick. Dip quickly; a long soak makes a soggy lamington. Roll in the coconut while the icing is still wet, or the coconut won't stick. Let the lamingtons set at least 2 hours; the chocolate needs time to soak into the sponge and firm up. Filled lamingtons are a treat, but split and fill only what you'll eat the same day.