Lamington Recipe - Millstone

Lamington Recipe

Sep 1, 2026 | Millstone, Recipe

Lamington Recipe

LAMINGTON RECIPE

Celebrate World Coconut Day with this classic Lamington recipe, perfect for both in-store bakeries and home bakers!

HOME BAKERS

Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 15 Lamingtons

INGREDIENTS

Butter Sponge

  • 125 g unsalted butter, softened
  • 1 cup (220 g) caster sugar
  • ½ tsp vanilla extract
  • 3 eggs, room temperature
  • 1 ¾ cups (260 g) Millstone Cake Wheat Flour, sifted
  • 3½ tsp baking powder
  • ½ cup (125 ml) milk (low or full fat)

Icing

  • 4 cups (480 g) icing sugar, sifted
  • ⅓ cup (22 g) cocoa powder
  • 1 tbsp (15 g) unsalted butter
  • 150 ml (½ cup + 2 tbsp) boiling water

Coating

  • 3-4 cups desiccated coconut

Optional: Jam and Cream

  • Strawberry jam
  • 1 cup (250 ml) cream
  • 1 tbsp white sugar
METHOD

Butter Sponge

  1. Sift flour and baking powder together.
  2. Grease a 20 cm x 30 cm cake pan. Line with baking paper, leaving an overhang on all sides (to make it easy to remove).
  3. Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy – about 1½ to 2 minutes.
  4. Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
  5. Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
  6. Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
  7. Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.

Prepare Cake to Coat

  1. Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours.

Icing

  1. Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery.

Coating

  1. Place coconut in a shallow bowl or pan with a largish surface area.
  2. Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
  3. Repeat with remaining sponges.
  4. Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!

Optional: Jam and Cream

  1. Beat cream and sugar until firm peaks form.
  2. Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.

BULK RECIPE

Prep Time: 50 minutes
Cook Time: 25 minutes
Resting Time: 1 hour 5 minutes
Servings: 150 Lamingtons

INGREDIENTS

Butter Sponge

  • 1.25 kg unsalted butter, softened
  • 10 cups (2.2 kg) caster sugar
  • 5 tsp vanilla extract
  • 30 eggs, room temperature
  • 2.6 kg Millstone Cake Wheat Flour, sifted
  • 11 tbsp + 2 tsp baking powder
  • 1.25 L (5 cups) milk, low or full fat

Icing

  • 4.8 kg (40 cups) icing sugar, sifted
  • 3⅓ cups (220 g) cocoa powder
  • 10 tbsp (150 g) unsalted butter
  • 150 ml (5 cup + 20 tbsp) boiling water

Coating

  • 30-40 cups desiccated coconut

Optional: Jam and Cream

  • Strawberry jam
  • 2.5 L (10 cups) cream
  • 10 tbsp white sugar
METHOD

Butter Sponge

  1. Preheat oven to 180°C (or fan forced 160°C).
  2. Sift flour and baking powder together.
  3. Grease a 20 cm x 30 cm cake pan. Line with baking paper, leaving an overhang on all sides (to make it easy to remove).
  4. Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy – about 1½ to 2 minutes.
  5. Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
  6. Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
  7. Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
  8. Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.

Prepare Cake to Coat

  1. Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours.

Icing

  1. Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery.

Coating

  1. Place coconut in a shallow bowl or pan with a largish surface area.
  2. Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
  3. Repeat with remaining sponges.
  4. Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!

Optional: Jam and Cream

  1. Beat cream and sugar until firm peaks form.
  2. Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.