recipe appeared in our Sunday paper days prior to Australia Day - had to share it AND make some! Sponge squares dipped in chocolate icing then coated in dessicated coconut. An Australian staple!


  • 5 eggs - free range organic

  • 200g caster sugar

  • 70g self raising flour

  • 70g cornflour/cornstarch (NOT cornmeal)

  • 70g plain flour

  • 250g pure icing sugar (pure confectioners sugar)

  • 50g cocoa powder

  • 150ml boiling water

  • 100g raspberry jam

  • 250g dessicated coconut


  • 1.

    Preheat oven to 160DegC.

  • 2.

    Lightly grease a 30cm x 20cm cake tin with butter, then line with baking paper.

  • 3.

    Whisk the eggs and caster sugar in a mixer (or by hand mixer) for 3 to 4 minutes until mixture is light and fluffy.

  • 4.

    Sieve plain, self raising and cornflour three times.

  • 5.

    Carefully fold flours into the egg/sugar mixture to combine.

  • 6.

    Carefully pour batter into the lined cake tine and cook for approx 20 minutes.

  • 7.

    Test sponge with a skewer - if it comes out clean, the cake is cooked.

  • 8.

    Cool, in the tin, for approximately 1 hour, or until completely cold.

  • 9.

    To prepare the chocolate icing: sift the icing sugar and cocoa powder into a bowl - you may need to resift two or more times, depending on how humid the weather is.

  • 10.

    Gradually add boiling water a little at a time, to create a smooth icing.

  • 11.

    Remove sponge from tin and carefully cut the sponge horizontally , creating two slabs.

  • 12.

    Smear bottom slab with raspberry jam, place second slab on top to create a 'sandwich'.

  • 13.

    Cut the sponge into squares and dip each square into chocolate sauce, covering all surfaces, then dredge in dessicated coconut.

  • 14.

    Serves 30

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 136kj
  • Fat Total 3g
  • Saturated Fat 2g
  • Protein 2g
  • Carbohydrate 25g
  • Sugar 17g
  • Sodium 14mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


I ended up making only 18 (largish) lamingtons and unfortunately the chocolate sauce ran out before I'd completed the last 3, so next time I'll increase the chocolate sauce by about 1/4 - 1/2.
I've included one of the uniced lamingtons, so you can see how lovely & rich the sponge is when you use organic, free range eggs!

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by Pauline240Report
I made these last night, Followed the recipe exactly and they were great. However, I too would increase the saucce mixture next time as I ran out and had to make more. I will definately make these again