There’s no Australian recipe so universally loved as a classic lamington. Perfect with a cuppa or even for dessert, these little choc-coconut sponges always go down a treat. Here, we’ve pulled together all the best variations on the traditional lamington. From pink lamingtons with musk cream to our best lamington sponge cake, you’ll find all the inspiration you need here.
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Classic lamingtons
It’s a bit of a process but so, so worth it!
Lamington sponge cake
Two sponge cakes are sandwiched with cream and raspberry jam to make the ultimate dessert.
Mini lemon almond lamingtons
These gorgeous mini lemon almond fingers are a zesty take on the classic Australian lamington. The combination of soft sponge rolled in coconut and drizzled with a sweet lemon syrup will leave you reaching for more.
Pink lamingtons with musk cream
Combining two classic Aussie treats – musk lollies and coconut-coated lamingtons – these sweet morsels from The Australian Women’s Weekly’s cookbook, ‘SWEET’, are sure to be a massive success.
White chocolate lamingtons
You love the regular chocolate version, now try white chocolate version.
Marbled lamingtons
To keep the coconut free of chocolate drips, spread out half the coconut in a tray and coat half the lamingtons before using the remaining coconut for the remaining lamingtons. This gives the lamingtons a clean look. Lamingtons can be frozen for up to 3 months. Note
Lamington cream layer cake
The classic Australian lamington gets a mega-sized makeover for this delicious giant layer cake.
Choc-raspberry lamington slice
Leaving a 1cm (½ inch) border of sponge without cream will make the icing of the sides of the slice easier to do. The weight of the top layer of sponge will push the cream far enough. Note
Australia day lamington pops
store cake pops in an airtight container at a cool room temperature until ready to serve. They will keep for up to a week. Note
Lamington whoopie pies
You can use just one 300ml carton of thickened cream for this recipe. Whoopie pies are best eaten the day they are made. Note
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