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    Mary's Lamingtons

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    Mary's Lamingtons

    There are as many different ways of making lamingtons as there are Australian families, although Mary's recipe, which she learned from her mother, is fairly typical. "I like to cut the sponge into quite little cubes," she says, "because the smaller the cakes, the higher the proportion of chocolate you end up with."

    • Vegetarian
    • Preparation time: 60 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Makes: 24


    • 300g self-raising flour, plus 2 tbsp extra for dusting the tin
    • 150g unsalted butter, softened
    • 3 medium eggs
    • 150ml milk
    • 1 tsp vanilla extract
    • 200g caster sugar
    • 150g desiccated coconut
    • Icing
    • 1 tsp vanilla extract
    • 675g caster sugar
    • 2 tbsp cocoa


    1. Preheat the oven to 180°C, gas mark 4. Lightly butter a 20cm x 30cm cake tin at least 3cm deep. Add 2 tbsp flour, shake it around so it sticks to the butter, and tap out the excess. Cream the butter and sugar until pale and fluffy. Gradually, add the beaten eggs, beating well after each addition.
    2. Sift and fold in the flour and salt, then stir in the milk and vanilla extract until it is of dropping consistency. Cook for 30 minutes until a skewer comes out clean when inserted. Cover with a tea towel and leave for a day to dry out slightly.
    3. The following day, make the icing. Place the sugar, cocoa and 250ml water in a large saucepan and heat, stirring occasionally, until dissolved and smooth. Once it is boiling, wipe down the sides of the pan with a wet pastry brush. Simmer for 12 minutes without stirring until syrupy. Stir in the vanilla and cook for a further minute.
    4. Cut the cake into 5cm cubes. Place the coconut in a large bowl. Dip each cake square into the chocolate icing using a skewer or a fork and make sure they are coated all over. Roll in the coconut and place on a wire rack to dry.

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