Do Lamingtons Have Cream or Jam in the Middle?

Yes—and no! Traditional lamingtons are served plain, with just the chocolate icing and coconut coating. However, many folks (and bakeries) love to slice them open and add a layer of jam , whipped cream , or both. It adds richness and flavor, but purists might say the classic version doesn’t need any extras.

Why Are They Called Lamingtons?

The cake gets its name from Lord Lamington , a former Governor of Queensland. While he wasn’t a fan of the dessert himself, his chef’s clever improvisation led to one of Australia’s most beloved creations. It’s said he wasn’t thrilled with the attention—but history clearly had other plans.

Can You Make Lamingtons Without Eggs or Dairy?

Absolutely! With so many dietary needs these days, bakers have gotten creative. You can use egg replacers or mashed banana in the sponge, and swap dairy milk for plant-based alternatives like almond or oat milk. Coconut cream or vegan whipped topping works great as a filling too. So yes, vegan lamingtons are a thing—and they’re delicious.

What’s the Difference Between Lamingtons and Other Sponge Cakes?

The biggest difference is in the coating . Most sponge cakes are served plain or frosted, but lamingtons are dipped in chocolate icing and then rolled in coconut . That gives them a unique texture—light inside, chewy outside—and helps them stand out from other classic cakes.

Ultimate Lamingtons Guide: Tips, History & Recipes

Description

Lamingtons are iconic Australian sponge cakes dipped in rich chocolate icing and rolled in desiccated coconut. Soft on the inside and coated in sweet, chewy goodness, they are perfect for Australia Day, afternoon tea, or family get-togethers. This recipe uses simple pantry staples and includes a freezing tip to make coating easier and neater. Optional jam and cream filling make them even more indulgent.

Ingredients

Scale

125g unsalted butter, softened
1 cup (220g) caster sugar
1/2 tsp vanilla extract
3 eggs, room temperature
1 3/4 cups (260g) plain flour (or self-raising flour)
3.5 tsp baking powder
1/2 cup (125ml) milk (low or full fat)
4 cups (480g) icing sugar, sifted
1/3 cup (22g) cocoa powder
1 tbsp (15g) unsalted butter
150ml boiling water
3–4 cups desiccated coconut
Optional: strawberry jam
Optional: 1 cup (250ml) whipping cream
Optional: 1 tbsp white sugar

Instructions

Preheat oven to 180°C/350°F (160°C/320°F fan). Grease and line a 20×30 cm cake pan.
Beat butter, sugar, and vanilla until light and fluffy.
Add eggs one at a time, beating after each addition.
Sift flour and baking powder together, fold in half the flour and milk, then repeat with remaining flour and milk.
Pour batter into the pan and bake for 25 minutes, or until a skewer comes out clean.
Cool completely, then cut into 15 squares and freeze for 1–1.5 hours.
Mix icing sugar, cocoa, butter, and boiling water to create a smooth chocolate icing.
Dip each frozen cake square into icing using two forks, then roll in desiccated coconut.
Place on a wire rack and let set for 1–2 hours.
Optional: For filled lamingtons, slice in half, add jam and whipped cream, then sandwich together.

Notes

Freezing the sponge before dipping helps prevent crumbling.
Use shallow bowls to make coconut coating easier.
Warm the icing if it thickens during the coating process.
Store unfilled lamingtons in an airtight container for up to 4 days or freeze for 2 months.
For a dairy-free version, use plant-based milk and vegan butter.

Prep Time: PT40M
Cook Time: PT25M
Category: Dessert
Method: Baking
Cuisine: Australian

Nutrition

Serving Size: 1 square (114g)
Calories: 369
Sugar: 46.6g
Sodium: 32mg
Fat: 13.7g
Saturated Fat: 9.4g
Unsaturated Fat: 3.6g
Trans Fat: 0g
Carbohydrates: 60.5g
Fiber: 2.2g
Protein: 4.2g
Cholesterol: 54mg

Keywords: lamingtons, Australian dessert, sponge cake, lamington cake, chocolate coconut cake, homemade lamingtons, classic lamington recipe