Unleash your inner baker with this delicious treat.


  • 125g unsalted butter, softened

  • 1 1/4 cups caster sugar

  • 1/2 teaspoon vanilla essence

  • 3 eggs

  • 1 1/2 cups self raising flour, sifted

  • 1/2 cup cocoa, sifted

  • 2/3 cup milk

  • Coating

  • 4 cups icing sugar, sifted

  • 1/3 cup cocoa

  • 2 tablespoons butter

  • 1/2 cup boiling water

  • 3 cups dessicated coconut


  • 1.

    Preheat oven to 180ºC. Line a Baker’s Secret Lamington Pan with baking paper, allowing room for overhang.

  • 2.

    Place the butter, sugar and vanilla in a bowl and beat with electric hand held beaters until pale and creamy. Add eggs one at a time, beating well between additions.

  • 3.

    Divide the mixture between two separate mixing bowls. Sift half the flour into one bowl, and sift the remaining flour and cocoa into the other.

  • 4.

    Gently fold dry ingredients in both bowls using a large spoon, alternating with the milk (1/3 cup milk in each bowl).

  • 5.

    Dollop the vanilla and chocolate mixtures randomly into the baking pan then swirl with a knife to create a marble effect.

  • 6.

    Bake for 35 minutes or until cooked when tested with a skewer. Cool completely.

  • 7.

    To make the icing, sift the cocoa and sugar into a large bowl. Stir in the butter and boiling water until smooth. Cool.

  • 8.

    Cut the cake into squares.

  • 9.

    Place the coconut on a large plate. Using two forks to skewer each end, dip the cake into the chocolate mixture, then into the coconut, dusting off any excess. Place on a wire rack and allow to set completely before serving.

  • Tip:

  • 1.

    For best results, leave the cake overnight after cooking so it is a little stale. This makes dipping easier.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 738kj
  • Fat Total 33g
  • Saturated Fat 24g
  • Protein 8g
  • Carbohydrate 110g
  • Sugar 82g
  • Sodium 46mg

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.

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Recipe provided by Baker's Secret

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