The Lamington is a popular snack in Australia and New Zealand that is simply a cube of sponge cake (or butter cake in some older recipes) that is dipped in chocolate icing and rolled in shredded coconut. Once widely used as a fundraising tool for school children in what is known as a Lamington Drive, large amounts of the tasty treat were hand made and sold by the kids. They are most likely to be store bought these days and the drives are a thing of the past due to food handling regulations.
There are several stories as to the origin of the Lamington and as with so many recipes from this part of the world there exists a claim by New Zealand to the recipe. Like many other famous recipes we will never know how they began.
The Lamington is so popular in Australia that it is one of the national dishes, was placed on the National Trust of Queensland’s 2006 list of Heritage Icons and every July 21 is celebrated as National Lamington Day.
The following recipe is that of the most famous version for the Lamington and is from the CWA or Country Womens Association which any diehard lover of this sweet snack will say is the only recipe. I however am not from Australia and would skip the from scratch recipe in favor of a more simple version.
- ½ cup butter
- ¾ cup castor sugar (super fine sugar)
- 2 eggs
- 1 ¾ cup self-rising Flour
- 2/3 cup milk
- 1 tsp vanilla
- 3 cups icing mixture
- 1 tsp butter
- 1 tsp vanilla
- 1 tbsp cocoa
- dessert spoon of golden syrup (sub. 2½ tsp corn syrup)
- Cream butter and sugar. Add vanilla, add eggs one at a time. Add flour alternatively with milk.
- Pour mix into a greased lamington slab tin, 11 inches by 7 inches and bake in a moderate oven for about 30 minutes.
- After it’s thoroughly cooled cut into four centimetre by 4cm pieces. Wrap cake in foil and put in the freezer.
- Put icing in a double boiler – over boiling water.
- Then put a lamington on a fork and ladle icing over the top until covered, hold it while it drips then roll in fine coconut.
- Dry on cake rack with greaseproof paper over the top of it, or underneath to catch the coconut.
- Mix all ingredients together then add a dash of boiling water to mix to a running consistency, but not too runny
TIP: When transporting Lamingtons put extra coconut at the bottom of the container to prevent sticking to the bottom.
John’s “Lazy Canuck” Lamingtons
- 1 tray of premade sponge cake from your local bakery
- 1 container of store bought chocolate frosting
- 2- 3 cups of dry coconut.
- Cut the sponge cake into 1 inch squares, wrap in foil and freeze.
- Heat the icing in a double boiler to a thin consistency.
- Follow step 5 and 6 from above recipe.