Australia's most famous pastry

Lamingtons are one of Australia's national treasures, sold everywhere from bakeries to fundraisers. They're just starting to gain popularity in the United States.

“Lamingtons are one of Australia's national treasures, probably even the country's most famous pastry”

What exactly is a lamington

A lamington is sponge cake cut into squares, dipped in chocolate glaze, and coated in shredded coconut. The chocolate soaks slightly into the edges while leaving a visible layer on the outside.

The hot milk cake method

Lamingtons use the hot milk cake technique, which keeps the cake moist and tender while landing somewhere between a sponge cake and a pound cake. No special equipment needed.

Prepare your eggs properly

Bring eggs to room temperature 30 to 60 minutes before starting, or place them in warm water for 10 minutes. Room temperature eggs whip up better and create a lighter batter.

Choose the right ingredients

Use granulated sugar, all-purpose flour, and 2% milk for the best results. Avoid brown sugar as it's too heavy for the sponge cake. Test baking powder if it's been in your cabinet over six months.

Quality cocoa powder matters

Since the chocolate glaze is crucial to the look and flavor, invest in the best cocoa powder you can find. It makes a noticeable difference in the final taste.

Beat eggs until lemon-colored

Beat eggs on high speed for about five minutes until they're thick and lemon-colored. This creates air in the batter that keeps the cake light and fluffy.

Combine flour gently

Whisk flour and baking powder together, then gradually add to the batter on low speed just until smooth. Overmixing at this stage can make the cake tough.

Heat milk and butter together

In a small saucepan, heat 2% milk and butter just until the butter melts. Gradually add this warm mixture to the batter and beat until combined.

Bake at 350 degrees for 25 minutes

Pour batter into a greased 13 by 9 inch pan and bake until a toothpick inserted in the center comes out clean, about 22 to 25 minutes. Cool completely before cutting.

Cut cake into 20 pieces

Use a serrated knife in a gentle sawing motion to cut the cooled cake into 20 squares. If the cake breaks, chill it in the fridge or freezer for a few hours first.

Make the chocolate glaze

Using a double boiler or metal bowl over hot water, combine confectioners' sugar, cocoa, water, and butter. Stir until smooth and keep the bowl over warm water for easier dipping.

Dip and coat with coconut

Using a fork, dip each cake square into the chocolate coating and flip to coat completely. Allow excess to drip off, then immediately toss in shredded coconut, pressing gently to adhere.

Store in airtight container

Keep lamingtons at room temperature for up to four days, or refrigerate for up to six days in a well-covered airtight container. They can be frozen for up to two months.

Try aussie-style variations

Some Australians add jam, custard, or pastry cream between cake layers. You can also replace coconut with crushed walnuts, pecans, or shaved almonds for a different twist.

Serve with coffee or tea

Serve lamingtons as is with a strong cup of coffee, latte, or freshly brewed tea. They're perfect as an afternoon pastry or evening dessert.