Southern Fellow Lamingtons with mint

Our Recipe for Lamingtons

We had a lot of fun with this recipe. We created this recipe for country music artist and Australian native Jayne Denham. Lamingtons are almost a national treasure where she is from. It should be a treasure everywhere. Who wouldn’t want a piece of cake dunked in chocolate and then rolled around in coconut. Very few things get better than that. Try this delicious  Lamington recipe and check out our interview with Jayne Denham by clicking here.

Our Recipe for Lamingtons

Prep Time20 minutes
Cook Time30 minutes
cake cooling time8 hours
Total Time50 minutes
Course: Dessert
Cuisine: Australian
Keyword: cake, chocolate, coconut, Jayne Denham, lamington, Southern Fellow
Servings: 9


The Cake

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter room temperature
  • 3/4 cup sugar
  • 2 large eggs room temprature
  • 1 tsp vanilla extract
  • 1/2 cup milk room temperature

The Coating

  • 4 cups powdered sugar
  • 8 oz dark chocolate
  • 1 tbsp unsalted butter
  • 1/2 cup milk
  • 8 oz unsweetened coconut chopped fine


The Cake

  • Preheat oven to 350 degrees.
  • In a bowl sift flour, salt and baking powder.
  • Using a stand mixer and bowl beat butter, vanilla and sugar until fluffy and airy. Add each egg one at a time allowing each egg to fully incorporate. Next add the flour and milk alternating the wet and the dry until combined.
  • Grease and flour an 8" by 8" square cake pan. Trace and cut a piece of parchment paper that will line the bottom of your pan. Place that piece of parchment paper on the bottom of your cake pan.
  • Add the batter to your cake pan. Smooth the top with a spatula or butter knife. Place the pan in the center of your oven and bake for 25-30 minutes. Place a toothpick in the cake. When removed if there is no cake sticking to it the cake is ready to remove from the oven.
  • Place on a rack and let cool. When cool flip the cake on the rack wrap with plastic wrap and let sit in the refrigerator overnight.
  • When ready to coat remove from fridge trim edges and level the top. Cut into 9 equal square pieces.

The Coating

  • Add the coconut to a bowl.
  • Set up a double boiler with a sauce pot and heat proof bowl. Make sure the water does not touch the bottom of the bowl. Place over medium heat. Add the chocolate and the butter. Once melted blend in the powder sugar until fully incorporated and smooth. Add the milk. The coating thin, but thick enough to adhere to the cake. Bring your heat to low.
  • You will need 2 forks. One for the chocolate and the second for the coconut. Place a wire rack over foil or parchment paper. Your coating setup should start with the chocolate, continue with the coconut and then the drying rack. Make sure they are all in close proximity. Place a piece of cake in the chocolate. Using the fork flip it to coat all sides. Lift from the chocolate and let the excess chocolate flow off. Next add it to the coconut. Using your fingers toss coconut on top an around the cake. Using the dry fork toss the cake around in the coconut until fully coated. Place the cake on the rack. Repeat this process on each piece of cake.
  • Enjoy!


If the cake feels a little too crumbly place it in the freezer 3o minutes before coating.

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