fusioneasy

Lamingtons

Name: Lamingtons
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: fusion
Ingredients: 125 g Salted Butter; 250 g Golden Caster Sugar; 3 Large Egg; 250 g Self-raising Flour; 3 tablespoons Milk; 1/2 teaspoon Salt; 250 ml Double Cream; 2 tblsp Icing Sugar; 200 g Raspberry Jam; 350 g Desiccated Coconut; 80 g Unsalted Butter; 250 ml Milk; 50 g Cocoa Powder; 400 g Icing Sugar

A classic Australian dessert from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

5386

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Australian Dessert in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/lamingtons

Ingredients

125 gSalted Butter
250 gGolden Caster Sugar
3 LargeEgg
250 gSelf-raising Flour
3 tablespoonsMilk
1/2 teaspoonSalt
250 mlDouble Cream
2 tblspIcing Sugar
200 gRaspberry Jam
350 gDesiccated Coconut
80 gUnsalted Butter
250 mlMilk
50 gCocoa Powder
400 gIcing Sugar

Instructions

01
Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
02
Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
03
Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
04
To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
05
Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you’re dipping).
06
Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.