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Chocolate Lamington Recipe
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Chocolate Lamington Recipe

This Chocolate Lamington recipe is a great twist on the original!
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Servings: 9 Lamingtons


  • 6 eggs
  • ¾ cup 165g caster sugar
  • 2 tbsp cocoa powder
  • 1 ¼ cup 190g self raising flour
  • 70 g butter melted
  • 2 cups 190g desiccated coconut
  • Chocolate icing
  • 3 cups icing sugar
  • ¾ cup cocoa powder
  • 75 g butter melted
  • ½ cup boiling water


  • Preheat your oven to 180 degrees and line a 20cm x 20cm square cake tin with baking paper.
  • Place the eggs and caster sugar into the bowl of an electric mixer and beat for 8 - 10 minutes until the mixture is thick and creamy and has approximately tripled in volume.
  • In the meantime, sift the cocoa and plain flour into a separate bowl.
  • Sift the flour and cocoa over the top of the bowl with the egg mixture and gently fold through with a spoon. Add the melted butter and fold through until just combined.
  • Pour the mixture into your prepared tin and place into the pre-heated oven. Bake for 25 minutes or until the chocolate sponge is cooked through when tested with a skewer. Allow the chocolate sponge to completely cool before continuing to the next step.
  • Place the desiccated coconut into a large bowl and in another large bowl, sift the icing sugar and cocoa before adding the melted butter and boiling water and whisk to combine.
  • Cut the cooled chocolate sponge into nine squares and coat it in the chocolate icing before tossing in the desiccated coconut and then place the Chocolate Lamingtons onto a wire baking wrack to set - repeat until all Lamingtons are coated.


It's really important to make sure your sponge is completely cool before cutting it.
I find the sponge easier to work with (and less crumbs!) if I make it the day before putting the lamingtons together.