Kidspot Kitchen

Kidspot Kitchen

Lamingtons recipe

A traditional sponge cake covered in chocolate icing and rolled in coconut. This recipe is a classic in it's simplest form. Find more on Kidspot New Zealand.



Sponge cake

  • 3 eggs
  • ½ cup castor sugar
  • 3/4 cup self-raising flour
  • 1/4 cup cornflour
  • 15g butter
  • 3 tbsp hot water


  • 3 cups shredded (or dessicated if you must!!) coconut
  • 2 cups icing sugar
  • 1/3 cup quality cocoa powder (I like Cadbury Bourneville)
  • 15g butter
  • ½ cup milk


Preheat oven to 180°C. Prepare lamington tins 18cm x 28cm (7in x 11in).


Beat eggs until thick and creamy. Gradually add sugar. Continue beating until sugar completely dissolved.

Fold in sifted self-raising flour and cornflour, then combined water and butter.

Pour mixture into prepared lamington tins.

Bake in moderate oven approximately 30 mins. Let cake stand in pan for 5 minutes before turning out onto wire rack.

After the sponge has cooled, sift the icing sugar and cocoa into heatproof bowl.

Stir in butter and milk. Stir over a pan of hot water until icing is smooth and glossy.

Trim brown top and sides from cake. Cut into 16 even pieces.

Holding each piece on a fork, dip each cake into the icing. Hold over bowl a few minutes to drain off excess chocolate.

Toss in coconut or sprinkle to coat. Place on oven tray to set.


  • It's important to let the sponge cake cool completely before you start cutting and icing it - otherwise the fingers will start collapsing before you finish the icing process.
  • These are a lovely lunch box filler, not too big and not too outrageously sweet. Yum!
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand's best recipe finder.

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