A Delectable Cakey Chocolatey Coconutty Australian Treat

Lamingtons tray
(Photo by Alan Benson)


The last weekend in January is a long one here in Australia and we love nothing more than a public holiday and a long weekend. Australia Day is generally a day for BBQs and swimming, beach-going and drinking beer, and eating sausage rolls and lamingtons. As usual, for us, it’s always about the food.

The lamington is, in essence, a square (actually a rectangle, more traditionally) of sponge cake (butter cake, pound cake, white cake) which is quickly coated in a light icing (really more a glaze than an icing) and then rolled generously in coconut.

It can be made with home made cake, leftover cake or bought cake. If the cake is a tiny bit stale, it is easier to roll but then won’t be as delicious to eat. So you need to find the balance.

This recipe comes from Railea Don and is published in our first book ‘Monday Morning Cooking Club – the food, the stories, the sisterhood’. Railea’s lamington story is as delectable as her lamingtons.

 “I taught this to so many students over the years at the Sydney County Council. It was a staple recipe and always a favourite. It is known as the ‘2 4 6 8’ recipe as it has 2 eggs, 4 oz butter, 6 oz sugar and 8 oz flour (and 1⁄2 cup liquid). I also used this recipe to make hundreds of lamingtons for the annual fete at the Montefiore (aged care) Home. Every year my kitchen would be filled with thirty slabs of cake, lined up on every work surface possible, ready for covering in masses of dripping chocolate and coconut. People would drop in, roll up their sleeves and all have a turn at dipping and rolling.”

And we are SO looking forward to seeing all your lamington pics on instagram. Please do tag us @mondaymorningcc and #mondaymorningcookingclub – then we can share them with the world! Happy baking xx


Lamingtons - cake


lamingtons into coconut
(photos by Alan Benson)




Course Sweet Things
Cuisine Australian
Servings 30 small



  • 125 grams butter (unsalted)
  • 185 grams Caster (Superfine) Sugar
  • 2 eggs
  • 250 grams Self-Raising (Self-Rising) flour (1 2/3 cups)
  • 1/2 cup milk or fresh orange juice


  • 500 grams icing (confectioners) sugar
  • 3 tablespoons best quality cocoa powder (unsweetened)
  • 1 tablespoon butter (unsalted)
  • 1 cup hot water
  • 250 grams shredded or desiccated coconut


  • Preheat the oven to 180°C. Line a 28 x 19 x 4 cm lamington tin.
  • To make the cake, cream the butter and sugar until the sugar is dissolved. Add the eggs one at a time, beating after each addition. Gradually add the flour, alternating with the milk or orange juice. Mix together well, then pour the mixture evenly into the prepared tin. Bake for 30 minutes, or until a skewer inserted into the cake comes out clean. Allow the cake to cool completely.
  • Cut the cake into 4 cm squares, trimming the edges if necessary.
  • Mix the icing sugar and cocoa together in a bowl. Put the butter into the hot water to melt, and mix into the icing sugar mixture until thick and smooth. Drop the cake squares into the chocolate, ensuring the cake is fully covered, then remove very quickly. Drain the cake on a wire rack for a few seconds. Using a large cooking fork, roll in the coconut.

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