How to make the perfect lamingtons

The origin of the lamington dates back to the late 19th or early 20th century, with several stories attributing its creation to Lord Lamington, the Governor of Queensland from 1896 to 1901. One popular tale suggests that the dessert was invented by Lord Lamington’s chef, Armand Galland, who was asked to prepare something special for unexpected guests. With limited ingredients, Galland used stale sponge cake, dipped it in chocolate, and rolled it in coconut. The result was an instant hit, and thus, the lamington was born.

While the traditional lamington remains, favourite, creative variations have emerged over the years. Some versions include a layer of jam or cream in the middle, adding an extra dimension of flavour. There are also modern twists like raspberry lamingtons, lemon lamingtons, and even lamington-flavoured ice-cream.

With tomorrow being Lamington Day, we set out on a mission to find the ultimate lamington recipe that is not only delicious but also easy to make. After sifting through countless recipes and testing various methods, we discovered a standout version that combines simplicity with the authentic taste and texture that make lamingtons so beloved.

Ingredients

• 4 eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup self-raising flour
• 2 tablespoons unsalted butter, melted
• 1/2 cup boiling water
• 2 cups desiccated coconut
• 2 cups icing sugar
• 1/3 cup cocoa powder
• 3/4 cup boiling water (extra)

Method

1. Preheat your oven to 180°C. Grease and line a square cake tin.
2. Beat the eggs, sugar, and vanilla until thick and creamy.
3. Sift in the flour and fold gently. Add melted butter and boiling water, and mix until combined.
4. Pour into the tin and bake for 20-25 minutes. Cool completely.
5. Cut the cake into squares. Prepare the icing by mixing icing sugar, cocoa powder, and extra boiling water.
6. Dip each square in icing, then roll in coconut. Allow to set before serving.