How to Make Traditional Lamingtons at Home with Chef Scott Biffin

1. How to Make Traditional Lamingtons at Home Master Australia's most beloved sweet treat with this step-by-step guide to creating perfectly soft, chocolate-coated, coconut-covered lamingtons in your own kitchen.

2. The Story Behind the Sweet A Governor's Legacy Named after Lord Lamington, Governor of Queensland in the early 1900s, these iconic cakes embody Australian baking tradition. While their exact origin remains debated, their status as a national treasure is undisputed. This simple yet delicious combination of sponge, chocolate, and coconut has delighted generations and continues to be a staple at tea parties and celebrations across Australia.

3. Gather Your Ingredients For the Sponge For the Coating For the Finish • 1 cup unsalted butter, softened • 3 cups powdered sugar 2–3 cups desiccated coconut • 1 cup caster sugar • ½ cup cocoa powder This perfect balance of sweetness, richness, and texture ensures your lamingtons taste just like those from Australian cafes and bakeries. • 4 large eggs • ⅓ cup milk • 2 cups self-raising flour • 50g unsalted butter • 1 tsp vanilla extract • ¼ cup milk

4. Step 1: Create the Perfect Sponge 01 Prep Your Pan Preheat oven to 180°C (350°F). Grease and line a square baking tin with parchment paper to prevent sticking. 02 Cream Butter & Sugar Beat butter and sugar until pale and fluffy—this crucial step ensures a light, airy texture. 03 Add Eggs Gradually Mix in eggs one at a time, beating thoroughly after each addition for proper emulsification. 04 Fold in Flour Gently fold sifted flour and milk alternately, adding vanilla. Avoid overmixing to keep the sponge tender. 05 Bake to Perfection Pour batter into prepared tin and bake 25–30 minutes until a skewer comes out clean. Cool completely.

5. Step 2: Cut Into Even Squares Once completely cooled, remove the sponge from the tin and place on a cutting board. Using a sharp knife, cut into even 2–3 inch squares. Pro Tip: Consistency in size ensures even coating with chocolate and coconut. Use a ruler for precision if needed, and clean your knife between cuts for neat edges.

6. Step 3: Prepare the Chocolate Coating Creating the Perfect Gloss Melt butter in a medium saucepan over low heat Add cocoa powder and powdered sugar, stirring continuously to avoid lumps Gradually add milk until smooth and pourable "For a glossy finish, keep the chocolate mixture warm but not too hot. Overheating makes it thin and runny, affecting the final appearance." — Chef Scott Biffin

7. Step 4: Coat and Roll Dip in Chocolate Prepare Coconut Station Using a fork or skewer, dip each square into the chocolate mixture, covering all sides. Let excess drip off. Place desiccated coconut in a shallow bowl or tray for easy rolling. Set on Rack Roll in Coconut Place finished lamingtons on a wire rack to set. This allows air circulation and prevents soggy bottoms. Immediately roll the chocolate-coated sponge in coconut, gently pressing to ensure complete coverage.

8. Expert Tips for Success Use Slightly Stale Sponge Room Temperature Matters A day-old sponge absorbs chocolate coating better without falling apart. If your cake is fresh, leave it uncovered for a few hours to firm up. Ensure butter and eggs are at room temperature before mixing. This creates a light, airy sponge with better texture and rise. Perfect Your Dipping Technique The Wire Rack Advantage Use a shallow bowl for chocolate to make dipping easier. Work quickly but gently to prevent the sponge from crumbling. Always use a wire rack for setting. It allows excess chocolate to drip off cleanly and prevents the coconut from getting soggy underneath.

9. Creative Variations to Try Mini Lamingtons Flavored Chocolate Create bite-sized versions perfect for parties and events. Cut sponge into 1-inch squares for adorable, pop-in-your-mouth treats. Add a teaspoon of instant coffee or orange zest to the chocolate coating for a sophisticated twist on the classic. Alternative Coatings Filled Lamingtons Swap coconut for chopped nuts, colorful sprinkles, or crushed biscuits for a modern, personalized take. Sandwich raspberry jam or whipped cream between two sponge layers before coating for extra indulgence and texture. Chef Scott Biffin encourages experimentation with flavors while maintaining the classic method, ensuring every bite balances textures perfectly.

10. Serve, Store, and Savor Best Ways to Enjoy Storage Tips Traditional lamingtons are best enjoyed fresh with a cup of tea or coffee. The combination of soft sponge, rich chocolate, and delicate coconut creates the ultimate afternoon indulgence. • Room temperature: Store in an airtight container for 2–3 days • Refrigerated: Keep fresh for up to a week (texture may slightly change) • Freezing: Freeze uncoated sponge squares, then coat after thawing for best results Homemade lamingtons offer fresher flavor, better quality ingredients, and the satisfaction of sharing something made with love. Whether for afternoon tea, festive celebrations, or simple indulgence, mastering this iconic Australian treat brings joy to both baker and recipient. Experiment, enjoy the process, and savor every coconut-covered bite!