Lamingtons: Australia’s Favourite Messy, Chocolatey Treat

Few cakes are as delightfully messy and unapologetically indulgent as the humble Lamingtons. A simple sponge, dipped in chocolate, rolled in coconut, and somehow managing to be both sophisticated and completely chaotic at the same time. It’s the kind of treat that leaves you with fingers covered in chocolate and coconut flakes mysteriously appearing days later, but you wouldn’t have it any other way.

More than just a cake, Lamingtons are a cultural institution in Australia, a reminder of school bake sales, afternoon teas with grandparents, and special occasions filled with sweet, chocolatey goodness. It’s a treat that has endured through generations, adapting yet never losing its nostalgic charm. Whether eaten fresh or stored for a few days, the flavour only seems to get better, and the coconut ensures the cake stays beautifully moist.

The Accidental Aussie Classic

Like all great things, the Lamingtons were apparently born from a mistake. The story goes that Lord Lamington, the Governor of Queensland in the early 1900s, had unexpected guests arrive at his residence. His French chef, Armand Galland, had to improvise. With only some stale sponge cake at hand, he dipped it in chocolate and rolled it in coconut to prevent sticky fingers. The guests, as history tells us, loved it. And so, the Lamingtons were born.

Whether or not this tale is entirely accurate remains debatable, but Australians have claimed the Lamingtons as their own, and it now holds a special place in the heart of the nation’s baking traditions. Some say it’s the ultimate representation of Australian ingenuity—turning leftovers into a national icon.

The cake’s rise to fame wasn’t instant, but over the decades, it became a beloved staple, appearing at school fundraisers, sporting events, and morning tea tables across the country. Today, it’s as quintessentially Australian as a meat pie at the footy or a snag on the barbie. Every Aussie knows that a good Lamington should be soft inside, generously coated in chocolate, and covered with just the right amount of coconut—enough to be deliciously messy, but not so much that you’re wearing half of it.

Variations Across the Country

The classic Lamingtons is a vanilla sponge dipped in chocolate and covered in desiccated coconut, but over time, bakers have experimented with new twists. Some sandwich theirs with a layer of raspberry jam or rich cream in the middle, making an already indulgent treat even more decadent. Others swap out the chocolate for caramel or white chocolate.

In some parts of Australia, you might even find a ‘naked’ Lamingtons, with the coconut omitted for those who prefer a little less mess (although, let’s be honest, the mess is half the fun). And for those truly committed to pushing the boundaries of tradition, there are even Lamingtons-inspired cheesecakes, cupcakes, and doughnuts.

More adventurous bakers have even tried matcha-infused Lamingtons, tropical mango variations, and Lamington-flavoured ice creams, proving that the possibilities are endless for this Aussie classic. Some cafes even serve them with a shot of espresso, allowing you to dip the sponge in coffee for an extra indulgent twist.

What to Drink with Your Lamingtons

Lamington is a cake that demands the perfect pairing. The obvious choice is a good, strong cup of tea—Earl Grey or English Breakfast work beautifully to cut through the sweetness. Coffee is another solid option, particularly a flat white, Australia’s signature coffee, which offers a smooth contrast to the coconut and chocolate.

For something a little more indulgent, hot chocolate makes an excellent companion, particularly if you lean into the full nostalgia factor. And if you’re really looking to elevate your Lamingtons experience, a dessert wine like a Muscat or even a glass of Baileys over ice could be the unexpected delight you never knew you needed.

For a warm summer afternoon, pairing your Lamingtons with an iced coffee or a refreshing homemade lemonade can take the experience to another level. Alternatively, an affogato—vanilla ice cream drowned in espresso—creates a stunning contrast of temperatures and textures.

The Best Foods to Serve Alongside

While a Lamingtons can undoubtedly hold its own, sometimes it’s nice to have a few extra treats on the table. A selection of biscuits—think Anzac biscuits or shortbread—pairs nicely. If you’re serving Lamingtons for a special occasion, a pavlova on the side ensures you’re covering all bases of classic Australian desserts.

For a bit of contrast, fresh fruit works wonders. Slices of mango, strawberries, or a handful of raspberries bring a burst of freshness that balances the richness of the chocolate and coconut. And if you really want to go all out, a scoop of vanilla ice cream alongside a Lamingtons makes for a truly indulgent dessert experience.

A light citrusy curd or a drizzle of passionfruit syrup can add a refreshing twist that enhances the overall experience. For a luxurious take, some even serve Lamingtons with a dark chocolate ganache drizzle or a dollop of clotted cream.

When to Eat a Lamingtons

The short answer? Any time you like. Lamingtons are one of those treats that work for almost any occasion. They’re a staple at school fairs, fundraisers, and afternoon teas. They make an excellent addition to birthday parties, and if you ever find yourself in need of a quick sugar fix, they’re just as good as a late-night snack.

There’s even a national Lamingtons Day—21st July—where Australians celebrate this messy masterpiece with great enthusiasm. Not that anyone really needs an excuse to enjoy one. Whether eaten fresh or stored in the fridge for a day or two, the taste never fails to satisfy.

The Secret to a Perfect Lamingtons

The key to a truly excellent Lamingtons lies in the sponge. It needs to be light yet sturdy enough to hold up to the chocolate dipping process without falling apart. A day-old sponge works best, as it absorbs the chocolate coating without turning soggy. And as for the coconut? The fresher, the better. Desiccated coconut is traditional, but shredded coconut gives a slightly different texture if you want to mix things up.

Patience is also required—letting the chocolate set slightly before eating ensures you get the perfect balance of textures. But let’s be honest, sometimes waiting is just not an option.

The Recipe for Classic Lamingtons

Ingredients

For the sponge:

• 200g unsalted butter, softened
• 200g caster sugar
• 4 eggs
• 1 tsp vanilla extract
• 250g self-raising flour
• 125ml milk

For the chocolate coating:

• 200g dark chocolate, chopped
• 250ml boiling water
• 30g unsalted butter
• 300g icing sugar
• 200g desiccated coconut

Method

1. Prepare the sponge: Preheat the oven to 180°C (350°F). Grease and line a square cake tin. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Fold in the flour and milk alternately until combined. Pour into the prepared tin and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Let the cake cool completely before cutting into squares.
2. Make the chocolate coating: In a heatproof bowl, combine the chocolate, boiling water, and butter. Stir until smooth. Gradually whisk in the icing sugar until you have a thick, glossy mixture.
3. Assemble the Lamingtons: Place the coconut in a shallow bowl. Using a fork, dip each sponge square into the chocolate coating, ensuring it is evenly covered. Let any excess drip off before rolling the cake in the coconut. Set on a wire rack to firm up.
4. Enjoy! Serve with your favourite cup of tea, coffee, or an extra scoop of ice cream for good measure.

The Lamingtons may be a simple cake, but it carries with it the warmth and charm of Australian baking traditions. Whether you’re making them for a special occasion or just because you fancy a chocolate-coconut fix, they never fail to bring joy. Just be prepared to find coconut flakes in your kitchen for weeks to come—somehow, they always find a way.