Dessert

Easy Lamington Cakes

By Jess

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Homemade lamington cakes are quick, tasty, and fun to make. With a yummy homemade cake center and a chocolate coconut coating, it’s impossible to stick to just one.

lamingtons

How to Make Lamington Cakes

Mix the dry ingredients: Use a food processor or sift to combine the coconut flour and baking powder.

lamington ingredients

Mix the wet ingredients: Beat the eggs and honey together. Add the coconut oil to the honey mixture and mix until combined.

Add all the ingredients together: Add the dry ingredients to the honey mixture and stir to combine. Spoon the batter onto the prepared pan.

Bake: Bake the lamingtons for 35 minutes or until golden. Let cool completely before cutting.

Make the icing: Combine the frosting ingredients and stir until smooth. Place shredded coconut on a plate. Dip the cake pieces in the icing and roll in the coconut. Let them stand on a wire rack for at least one hour or until the icing sets.

dipping in chocolate

Storing and Freezing Instructions:

To Store: Lamingtons can be stored in the refrigerator for up to two weeks. Simply let the freshly baked lamingtons cool to room temperature. Put them in an airtight container with a paper towel at the bottom and wax paper between the layers to prevent sogginess and different layers from sticking together.

lamingtons recipe

To Freeze: Lamingtons also freeze really well. Simply store the lamingtons in an air-tight freezer-safe container and put wax paper between the layers to stop them from sticking. You can keep them frozen for up to three months. To defrost, leave them in the fridge or on the kitchen counter overnight and enjoy.

Lamingtons are sweet little cake-bites rolled in coconut flakes and I love them! If you have never had one, you need to make these!!!


Ingredients

  • For the sponge cake
    • ½ cup coconut flour
    • ½ tsp baking powder
    • 6 eggs
    • 1/3 cup honey
    • 1 tsp pure vanilla extract
    • 4 tbsp coconut oil, melted
  • For the icing
    • 2 tbsp honey
    • ½ cup boiling water
    • 1/4 cup raw cacao powder
    • 2 tbsp coconut oil
  • For rolling
    • 2 cups shredded coconut

Directions

  1. Preheat oven to 350 F.
  2. Lightly grease an 8x8 inch baking pan and line with baking paper. Set aside.
  3. Place the coconut flour and baking powder in a blender or food processor and pulse a few times to combine. In a large bowl beat the eggs with honey. Pour in coconut oil and mix to combine. Add the coconut flour mixture and stir to combine. Spoon batter into prepared pan and smooth surface.
  4. Bake for 25 minutes or until golden. Remove from the oven and let it cool completely.
  5. Cut cooled cake into 20 pieces.
  6. To make the icing, combine all the ingredients in a bowl and stir until smooth. Place the shredded coconut on a plate. Dip the pieces of cake in icing and roll in coconut.
  7. Set aside on a wire rack. Stand for at least 1 hour or until set.

Servings

Serving Size

1

Servings/Recipe

20

Time

Total Time

120 minutes

Prep Time

20 minutes

Cook Time

25 minutes

Notes

Don’t over-mix: For the perfect texture, make sure not to over-mix your batter. Only beat the batter until all the dry ingredients are mixed in, and no lumps are left.

Smooth the batter: After spooning the batter into the pan, use a spatula to smooth out the batter across the pan. This ensures uniform baking and a perfect finish.

Complete cooling: Allow the lamingtons to cool entirely to room temperature before cutting. This prevents the cake from tearing or being squished by the cutting process and also ensures that the icing sticks properly to the cake without melting and running off.

Even piece sizing: To cut the cake into evenly sized pieces, first plan your lines. You can do this by putting a ruler along the cake and drawing a line with your knife. Repeat until you have 20 even pieces. Now, take a sharp knife and cut along the lines you’ve drawn.

Replace the icing with melted chocolate: If you want a crunchy finish, instead of using icing, coat the cakes in melted chocolate. You’ll need to work fast to prevent the chocolate from hardening before you’ve added the shredded coconut.

Setting time: Allow the lamingtons to stand on a wire rack for at least one hour after adding the chocolate coconut coating. This ensures the icing and coconut are set properly.

Storage tip: Store the paleo lamingtons in an airtight container to maintain freshness. Refrigerate if needed, but bring to room temperature before serving for the best texture.

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14 Comments

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  1. Lamingtons – commonly known as “lammo’s” over here, sometimes split in half and whipped cream put in the middle before dipping and rolling – something I miss so thanks for the recipe.

  2. It’s not often we see Americans take on our Aussie classics, but these look good. I have a few Paleo Lamington recipes to try, but they contain much more sugar than this recipe does, so that’s a plus in my book. Bookmarking for next Australia day 🙂

  3. I’m from Western Australia and when making lamingtons, I freeze the cake, then cut it & ice it. It helps keep the cake together.

  4. It’s also common to make the cake the day before icing the lamingtons as it holds the shape better. Really fresh cake can crumble. Can’t wait to try this version of one of my favourite treats. Thanks for sharing.

  5. Could you tell me your heart, what I could use instead of honey. This recipe looks like so much fun and looks so good to eat that I’d love to try it. But I am staying completely away of any kind of sugar. I gave up sugar anything with corn or wheat last February and lost 39 pounds by June. I’m maintaining my 136 pounds and staying away from sugar has had a great deal to do with it. So can you help me out with another sweetener. Could I use xylitol? Thanks a bunch and happy Turkey to you.
    LYNDELL

  6. Hi Jess,
    Your lamington recipe sounds great! However ……………..traditionally lamingtons are made with dessicated coconut not shredded coconut.
    As I’m writing from Australia maybe what we call “dessicated” is what Americans call “shredded”?
    We also have “shredded coconut” which is thicker than “dessicated” and usually used for the top of cakes as decoration.
    Cheers, and keep your yummy recipes coming!!

  7. Hi, this is my husband’s favorite cake for Christmas for many years. I’m from Slovakia and we call them “hedgehogs” 🙂 We just started with Paleo and I’m glad that I found this recipe, because my husband was very upset that he can’t have them. In my regular recipe I’m adding shredded walnuts for flavor. I’m definitely trying this. Thanks

  8. Thank you so much Harper, for this wonderful, easy and delicious receipe. I am making a second batch. The Lamingtons are in the oven right now. This is my second batch, as my husband couldn’t get enough of them. I tried to keep them for my afternoon tea, but, sigh, they didn’t last but a couple of days. I’m a Paleo girl who appreciates delicious healthy recipes. I too think Lamingtons are “little bites of love”.
    Thank you again,
    Gloria

  9. I know I’m late to the game here, but made this recently and really enjoyed it. Loved the custardy texture the eggs give the cake.

    A couple of notes: would definitely add 1/2tsp salt to the cake batter. Ended up sprinkling a little sea salt on top to get the flavor. Also interested in trying this with toasted coconut– know that’s not traditional, but it would add a little depth to the flavor.

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