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Photo of Lamingtons by WW


Total Time
2 hr 10 min
30 min
40 min
This is an Aussie favourite! Fluffy white sponge dipped in a chocolate mixture and rolled in coconut. Yum!



6 medium

Caster sugar

cup(s), (150g)


cup(s), (45g)

Plain flour

½ cup(s), (75g)

White self-raising flour

cup(s), (50g)

Icing sugar

4 cup(s), (640g)

Cocoa powder

½ cup(s), (45g)

Reduced fat oil spread

3 tsp

Skim milk

1 cup(s), (250ml)

Shredded or desiccated coconut

2 cup(s), (180g)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm x 30cm baking dish with oil and line with baking paper, allowing it to hang over the 2 long sides.
  2. Using electric beaters, beat eggs in a medium bowl until thick and pale. Add sugar, 1 tablespoon at a time, beating well after each addition. Sift cornflour, plain and self-raising flours 3 times onto baking paper. Gently fold flour into egg mixture.Spread mixture into prepared tin. Bake for 35 minutes or until springy to the touch.
  3. Meanwhile, line a wire rack with baking paper. Turn cooked cake immediately onto prepared rack to cool.
  4. Sift icing sugar and cocoa into a medium heatproof bowl. Stir in spread and milk. Place bowl over a saucepan of simmering water (make sure the base doesn’t touch the water). Stir for 2-3 minutes or until smooth and combined. Remove from heat.
  5. Cut cake into 24 squares. Place coconut in a dish. Using a fork, carefully dip each piece of cake into chocolate mixture. Drain off excess. Toss in coconut. Place on wire rack wire rack over a baking tray to catch any drips. Set lamingtons aside for 1 hour or until set. Serve.


TIP: Cooled un-iced cake suitable to freezefor up to 1 month or store iced lamingtons in an airtight container in a cool dry place for up to 5 days.