It’s Australia Day, so what better way to celebrate than with lamingtons. The soft sponge in the middle, lovely layers of melted chocolate on the outside and plenty of desiccated coconut to finish — it doesn’t get much better than this.

Here’s a roundup of our favourite lamington recipes.

Classic lamingtons

Impress your guests with this classic lamington cake recipe this Australia Day. The secret to a great lamington: leave the cake out overnight!

Ingredients

• 125g butter, softened
• 1 cup caster sugar
• 1/2 tsp vanilla extract
• 3 eggs
• 1 3/4 cups self-raising flour, sifted
• 1/2 cup milk
• 2 cups desiccated coconut

Icing

• 3 1/2 cups icing sugar
• 1/4 cup cocoa powder
• 1 tbsp butter, softened
• 1/2 cup boiling water

Method

1. Preheat oven to 180C. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well.
3. Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
4. Spoon into prepared pan. Smooth top. Bake for 30 minutes. Stand in pan for 10 minutes. Turn onto a wire rack, cover with a clean tea towel and set aside overnight.
5. Meanwhile, sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.
6. Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip cake piece in icing then toss in coconut. Stand for two hours or until set.

Four-ingredient lamington balls

Dunked in chocolate icing and rolled in coconut, these little lamington balls are the perfect twist on the original version and honestly, they’re so much easier to whip up!

Ingredients

• 400g store-bought Madeira cake, crumbled
• 1/4 cup store-bought vanilla frosting
• 200g milk chocolate, melted
• 3/4 cup desiccated coconut

Method

1. Process cake and frosting in a food processor until combined. Roll tablespoonfuls into balls. Place on a tray lined with baking paper. Place in the fridge for 30 minutes to chill.

2. With a fork, dip balls in melted chocolate then roll in desiccated coconut to coat. Place on a tray lined with baking paper to set.

Lemon curd lamingtons

These zesty lamingtons with sponge cake, chocolate and lemon curd add a fresh new spin on the traditional lamington. Store any leftovers in an air-tight container in the fridge and leave to soften on the kitchen bench for about 10 minutes before serving.

Ingredients

• 150g butter, softened
• 1 cup caster sugar
• 2 eggs
• 1 1/2 cups self-raising flour, sifted
• 1/2 cup desiccated coconut
• 1 tbsp lemon rind
• 1/4 cup lemon juice
• 1/2 cup lemon curd
• 3 cups shredded coconut

Icing

• 4 cups icing sugar mixture
• 1/4 cup cocoa powder
• 1 tbsp butter, softened
• 1/2 cup hot water

Method

1. Preheat oven to 180C. Grease and line base and sides of a 20cm square cake pan.
2. Using an electric mixer, beat butter and sugar in bowl until pale and creamy. Add eggs, one at a time, beating well.
3. Add the sour cream, stir to combine. Add flour, coconut, rind and juice, stir to combine, then add curd and gently fold until just marbled through.
4. Spoon into prepared tray and smooth surface. Bake for 45-50 minutes.
5. Meanwhile, combine icing sugar, cocoa powder, butter and water in heatproof bowl over saucepan over simmering water. Stir until smooth and runny.
6. Place shredded coconut in a bowl.
7. With a large knife cut the lamington into squares. Dip one square into the icing and gently turn to coat. Transfer to coconut and gently turn to coat.
8. Repeat with remaining cake, icing and coconut.

Easy lamington slice

This Australia Day add a slight twist to the classic cake and turn the lamington into a delicious slice. The end result is truly delectable and is sure to become a fast favourite in the kitchen.

Ingredients

• 250g butter, chopped
• 300g dark chocolate, chopped
• 1 cup brown sugar
• 1 cup plain flour
• 1 teaspoon baking powder
• 3 eggs

Coconut topping

• 11/2 cups icing sugar mixture
• 11/2 cups desiccated coconut
• 2 egg whites, whisked

Chocolate topping

• 150g dark chocolate, chopped
• 40g butter
• 2 tablespoons desiccated coconut

Method

1. Preheat oven to 180C. Grease a 18cm x 28cm slice pan. Line with baking paper. In a large saucepan over medium heat, place butter and chocolate. Stir for 5 minutes until mixture is smooth. Remove from heat. Cool for 5 minutes.
2. In chocolate mixture, add brown sugar, flour, baking powder and eggs. Whisk to combine. Pour into prepared tin. Bake for 35 mins until just firm.
3. Meanwhile, combine icing sugar, coconut and egg white in bowl. Mix well. Spoon over hot brownie. Spread evenly. Bake for another 10 minutes until top is just golden.
4. Place chocolate and butter in microwave safe bowl. Heat on high for 1 minute, stir halfway through. Spread evenly over hot slice. Sprinkle with coconut. Cool completely. Serve.