So last month I joined The Daring Kitchen as a Daring Baker. Now you are wondering, what the heck is The Daring Kitchen/Bakers?

The Daring Kitchen is the home of The Daring Bakers and The Daring Cooks. The premise of both groups is to create one recipe each month, given to us by a monthly host. We all create the same exact recipe and then post about it on our personal blogs on a designated date.

So as you can see it is a group of foodies exploring new recipes each month and challenging themselves to learn new techniques and methods.Lamingtons

The challenge for the Month of May was to make Lamingtons. I thought I had heard of most dishes but this was new to me. The challenge was hosted by Marcellina from Marcellina in Cucina. Here is a little bit of her story. Check out her great blog for more and her beautiful Lamingtons.

The classic Australian Lamington is a cube of vanilla sponge cake dipped in chocolate icing then coated with desiccated coconut. Sounds simple but it is delicious! It is said that the cakes were named after Lord Lamington who was the Governor of Queensland, Australia from 1896 to 1901. Stories abound as to why the cakes came about. I like the one that tells of Lord Lamington’s maid-servant accidentally dropping a freshly baked sponge cake into some melted chocolate. Apparently Lord Lamington disliked wastage so he suggested coating the chocolate coated cake in desiccated coconut to avoid messy fingers. A good idea, I think. Some New Zealanders actually like to claim the Lamington as their creation! However the Lamington came to be, it is now firmly embedded in the Australian culture. Sold in bakeries, cafés, supermarket, at bake sales and everywhere you expect and don’t expect. The Lamington is also a star at fund-raisers with “Lamington Drives” very popular with schools, sporting clubs and many other fund-raising ventures.

I definitely see why this is a challenge. My first sponge cake fell like a rock. The second turned out much better.

The first cake I made I used 1/2 coconut flour, 1/2 corn flour. This was the sponge that fell. Not sure if the coconut flour had anything to do with it or me dropping the cake trying to take it out of the baking pan. For my second cake I used only corn starch (flour) which worked much better. Lamingtons

I divided my sponge cake into two sections. I cut one in half and added a layer of Nutella buttercream. Dipping the little cakes also had its trials. Great little snack when completed.

Notes and Methods:

  • The recipe calls for castor sugar which is superfine sugar. NOT Powered Sugar. I could not find castor sugar at my local Kroger’s. Regular Granulated sugar can be substituted for castor, by processing sugar in a food processor or coffee grinder until very fine. This is what I did and it seemed to work great.
  • This recipe is a two-day process because the sponge needs to rest over night to help hold together when dipping in frosting.
  • I froze my cakes before dipping them in frosting.
  • Instead of rolling in coconut I poured the flakes over them after dipping, taking care to coat all sides.
  • My frosting was very thin so the cakes took time to set up.

My wife loved the flavor of the first batch, made with coconut flour. I thought they tasted like hockey pucks. Sad( Great challenge and learning experience. Laughing)

Recipe from Marcellina in Cucina with modifications.


  • 5 large eggs, at room temperature
  • 1 cup (225 gm) (8 oz) castor (superfine) sugar
  • Pinch salt
  • 1 teaspoon vanilla extract (Rodelle)
  • 1 ¼ cups (200 gm) (7 oz) cornflour (cornstarch)
  • 1 ½ teaspoons (8 gm) baking powder
  • 1 tablespoon (15 gm) (½ oz) butter, melted (optional)
  • 2¾ cups (250 gm) (9 oz) unsweetened desiccated coconut, to assemble
  • Nutella Butercream (See recipe below)Lamingtons


  1. Preheat oven to moderate 350°F.
  2. Prepare a (1¾ inch) deep, (9”x 13”) baking pan by lining with parchment paper. (TIP:Leave edges higher than pan for easy removal after baking)
  3. In a stand mixer bowl place eggs, sugar and salt. Using the whisk attachment, beat on high for 15 minutes.
  4. While the eggs and sugar are beating sift the cornflour and baking powder at least 3 times.
  5. After 15 minutes add vanilla and beat on high for another 5 minutes. The mixture should have at least tripled in size, be light in color and very foamy.
  6. Sift flour mixture over the egg mixture. Use a whisk, or a large metal spoon to lightly fold the flour in. Heavy handling now will result in a flat tough sponge. If you are using butter, thoroughly fold it in now but lightly. (I used a whisk to gently fold in the flour and butter. Be careful with this step)
  7. Spread mixture into your prepared pan and smooth out evenly. Some cooks at this stage drop the pan onto the bench top to even out the air bubbles! I have never had that much courage!
  8. Bake in preheated moderate oven for 22-25 minutes. The sponge will rise quite a lot but then settle back down. Don’t be tempted to open the oven to peak. When baked the sponge will have shrunk very slightly from the sides and should feel springy when pressed gently.
  9. Turn the sponge out immediately onto a wire rack to cool and reverse sponge so as not to mark the top. (DO NOT DROP LIKE I DID. VERY BAD ON THE CAKE. SEE PICTURES) Allow to cool.
  10. If placing a filling in the cakes do this now. Cut the cake in even halves. Carfully spread filling on bottom half. Replace top and lightly press together.
  11. It is best to keep the cake for a day before making the Lamingtons as the cake will be easier to handle. (TIP: I froze my cakes with the Nutella filling but chilled the others. Both process’s worked)Lamingtons

Nutella Buttercream Frosting:


  • 3/4 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 to 1/3 cup milk
  • 1 teaspoon vanilla extract (Rodelle)
  • 1/2 cup Nutella


  1. Mix all ingredients in a stand mixer.
  2. Mix on low for 30 seconds, then mix on medium high for 3-5 minutes until smooth and creamy.
  3. Spread between layers of sponge cake.Lamingtons

Chocolate icing:


  • 3 ¼ cups (400 gm) (14 oz) icing (powdered) sugar
  • 1/3 cup  (40 gm) (1-1/3 oz) cocoa powder
  • 1 tablespoon (½ oz) butter, melted
  • ½ to ¾ cup milk


  1. Sift the icing sugar and cocoa into a heatproof bowl.
  2. Stir in the butter and ½ cup milk.
  3. Set the bowl over a pan of hot water.
  4. Stir until icing is smooth adding more milk to thin the icing if needed. I find I need more than ½ cup but not quite ¾ cup of milk.

To assemble the Lamingtons:

  1. Cut the sponge cake into 24 rectangular pieces – 6 across and 4 down. To be particular you can trim the crusts.
  2. Keep the icing over the hot water to keep it melted.
  3. Place desiccated coconut in a shallow bowl.
  4. Dip each piece into the chocolate icing
  5. Allow excess to drip off then toss gently into the coconut.
  6. Stand cakes on a wire rack to set, about 2 hours.Lamingtons


Storage and freezing instructions

Store Lamingtons in a sealed container in the refrigerator. Or do as many Australians do, in the same
sealed container store in the freezer for a handy treat for unexpected visitors. Lamingtons would last in the freezer for 2 months at least. Frozen Lamingtons defrost very quickly. Also many Australians mums will pop a Lamington into their children’s school lunch box for a treat.

Enjoy and check out all of the Daring Bakers at The Daring KitchenLamingtons3

Find me and other great foodies at Fiesta Friday #70, hosted by the Amazing Angie, co-hosted by Mollie @ The Frugal Hausfrau and Dini @ Giramuk’s Kitchen. Link up now and for great recipes. :))

26 thoughts on “Lamingtons”

  1. This looks like a super fun challenge! Thanks for writing in all of your ideas/suggestions/”what not to do”s…. VERY helpful, and no doubt time and ingredient saving for all of us.
    I’ll admit it – I’ve never heard of a Lamington either, however I think I need to try them out! Thanks for the recipe! =0)

    1. Thanks for following my blog and taking the time to leave a comment. It was fun and challenging. They were very good especially with the Nutella buttercream. Once they set up they were easy to handle.
      Like the name of your blog. :)))

      1. I did look at your link and it seems right up my street – I just worry that I won’t be able to commit. Mind you, it is only once a month, isn’t it? And at least you get a good recipe to share on your blog at the end of it, if nothing else?!

    1. I hadn’t either until I tried the challenge. Yeah the Nutella buttercream has lotssss of potential :)). Have a great weekend and thanks for stopping by my little blog

  2. Wow! What an interesting recipe! Someone else doing the challenge brought these to the fiesta as well. They sound delicious, although, I don’t know if I’m quite up for making a celiac and allergy friendly version of them yet! Have a great weekend with your family!

    1. Thanks and I hope you have a great weekend also. I am assuming the lamingtons are gluten free but not sure with the additional ingredients? I know the cornflour is. Happy FF! Quinn

      1. Yep, cornflour and coconut flour are both gluten free! (If you check the facilities where they’re processed and such.) It was more of a dairy challenge for me with this recipe! 🙂 Happy FF!

  3. I love love Lamingtons!! 🙂 I grew up eating them too! I have missed far too many daring bakers challenges now and I am completely regretting it 😀 hahaha!!!
    I cant wait to make some lamingtons especially with Nutella?? YUMMY! Thank you so much for sharing this at FF! 🙂

  4. I’m loving all these lamington recipes!! I’d never heard of them before this, let alone tried to bake anything like them…. but you know what? I think I need to give it a shot! They look so delicious… so soft and flavorful 🙂 Plus, you know… nutella 😉

    1. Hey Amanda. Yeah me either until I did the challenge. Not much oh that here in SW Ohio. Nutella buttercream has all kinds of potential. Have a great weekend. 🙂 Quinn

  5. I love lamingtons! We had them while we were visiting Australia & I tried to make them a couple times, but they didn’t taste as good. I will have to give your recipe a try 🙂

  6. That nutella?! Ohmygoodness! I never really “got” lamingtons until reading all about them on Fiesta Friday! Great tips throughout this recipe, too, Quinn!

  7. Great to see your Lamingtons again Quinn, and enjoyed reading your tips and thoughts on the process! 🙂 Also, congrats on your feature for your amazing multi-layered salad!

  8. These look fabulous! I had pinned laming tons a few months ago but had not got a chance to try the recipe yet. I am so glad you reminded me about them. The nutella filling sounds so delicious! I so need to try making these now! Great job on the challenge! 🙂

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