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“Traditional Australian favourite--easy to make especially with a store brought sponge”
1hr 40mins
21 lamingtons

Ingredients Nutrition

  • 1 butter recipe cake mix, baked in a greased 28 x 18cm lamington (a not too deep rectangular tin)
  • Chocolate Icing
  • 3 cups icing sugar
  • 4 -5 tablespoons cocoa
  • 12 cup boiling water (metric)
  • 12 teaspoon butter
  • 3 drops vanilla essence
  • desiccated coconut


  1. For best results bake the cake the day before or, if you have stored the cake in the freezer, allow to defrost 24 hours before icing.
  2. Cut cake into 21 squares 2 Chocolate Icing: Sift icing sugar and cocoa into a bowl.
  3. Mix in remaining ingredients except coconut and stir until smooth and shiny, using a little more water if necessary to reach the right consistency.
  4. Use immediately, keeping bowl over hot water.
  5. Add a little more boiling water if icing begins to thicken.
  6. Dip the squares of cake in icing.
  7. A carving fork or skewer is useful.
  8. Allow to drip for a minute then roll in coconut.
  9. Leave on wire rack to cool.

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