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Name of Event

Australia Day

Cuisine From



The most traditional Australian cake!


Yield 16
Preparation time 45 minutes + overnight
Cooking time 25 minutes
Main Ingredient Sponge


The Cake:

  • 4 eggs must be at room temperature
  • 2/3 cup (150g) caster sugar
  • 1 cup (150g) self-raising/plain flour
  • 1/4 cup (35g) corn flour
  • 25g soft butter, chopped
  • 1/3 cup (80ml) boiling water
  • 3 cups (270g) desiccated coconut* 
  • Raspberry preserve/ jam (optional)
  • Whipped full cream (optional)

Chocolate icing/frosting

  • 4 2/3 cups (750g) icing/confectioners sugar
  • 1/2 cup (50g) cocoa powder
  • 20g soft butter
  • 3/4 cup (180ml) milk

* Some people prefer finely ground coconut and others prefer toasted coconut which can be made by gently browning in a frying pan.

If you would like to buy Australian groceries and ingredients visit our online guide.


Making the cake:

  1.  Preheat your oven to 180°C (160°C fan-forced). Grease and flour a 20cm x 30cm baking pan, line the base with baking paper.
  2.  Beat the eggs in a small bowl with an electric mixer until light in colour. Gradually add the sugar; beat for about 8 minutes or until the mixture is thick. The mixture should form thick ribbons when the beaters are lifted. 
  3.  Meanwhile, sift the flour and corn flour together three times. Combine butter and boiling water in a small heatproof bowl.
  4. Transfer the egg mixture to a large bowl. Sift the flour mixture over the egg mixture; using a balloon whisk or a large metal spoon, gently fold the flour into the egg mixture, then fold in the butter mixture. 
  5.  Pour mixture into prepared pan. Bake in a moderate oven for about 25 minutes or until sponge springs back when touched lightly in the centre and comes away from side of pan.
  6. Turn out and cool on a wire rack, placing a tea towel over the rack stops marking.
  7. Put the  cooled cake into freezer for 10 to 15 minutes before cutting - it makes slicing so much easier.
  8. Cut the cake into 20 even pieces, about 5 cm. squares. Using a ruler will help


Making the icing/frosting:

  1. Sift the icing sugar and cocoa into a large heatproof bowl; add the butter and milk; stir over a medium saucepan of simmering water. The finished icing/frosting needs  to be runny, smooth and glossy. If it's thick, it will be impossible to evenly coat the lamingtons.

  2. Divide icing mixture into 2 small bowls. Set aside.

Putting it all together:

1. Place the coconut in a shallow bowl


 2. Using a large fork, dip each piece of cake briefly into icing until cake is coated in icing. Hold over bowl to drain off any excess. Dip half the cake pieces in one bowl of icing and the other half in the second bowl of icing. (We have separated the icing into two bowls, as cake crumbs will thicken the icing and make it difficult to use.) If the icing becomes too thick, stand it over hot water while dipping, or reheat gently with  a little more milk. If necessary, strain the icing into a clean bowl.

3. Toss cake gently inthe coconut.

4. Transfer cake to a wire rack; stand until set.  This will take anywhere from 10 minutes to an hour, depending on humidity.

5. The cakes can be frozen for later

Options (My prefence!)

1. Once the cakes are cooled and immediately prior to serving cut each cake evenly through the centre to make a sandwich.

2. Spread a thin layer of jam/preserve and add some whipped cream.