Lamingtons are a popular Australian dessert made by dipping sponge cake in chocolate and rolling it in coconut. They originated in Queensland and are often made for fundraisers and community events. Variations include cream-filled or fruit-filled versions. Commercial versions contain preservatives and more sugar than homemade ones.
A lamington is an Australian confection that is made by dipping squares of sponge cake in chocolate, then rolling the cube covered in coconut. Lamingtons have been hugely popular desserts in Australia and New Zealand since the early 1900s. They are believed to have originated in the eastern Australian state of Queensland, where Lord Lamington was governor from 1896-1901. The story of how the surprise came to be, however, has largely been reduced to legend. Most accounts pin the creation on Lord Lamington’s family, but even within these narratives, claims of who made the first lamington – and more importantly, why – vary wildly.
Making lamingtons is usually quite simple. Cooks start with a sponge cake or any type of basic yellow cake. After it has been cooked and cooled, it is cut into relatively uniform square segments. Traditional lamingtons are about 3-4 inches (about 8-10 cm) square, although smaller versions are also popular.
Most recipes call for a day-old cake or a cake that has had at least some time to dry after baking. After achieving the desired dryness, cooks prepare a melted chocolate glaze which typically consists of little more than sugar, cocoa powder and milk. Butter may or may not be included. Most cooks find that a thinner glaze is easier to work with, so they often heat the mixture to melt it and make it more viscous.
The cooks dip the cake squares in chocolate to coat them completely. With the chocolate still wet, they roll the cubes in unsweetened dried coconut flakes, then place them on a rack or shallow dish to dry. The dried coconut helps prepare the glaze almost immediately, and the dessert is often ready to eat moments after completion. The dryness of the desiccated coconut also helps keep the treat from becoming sticky, which makes it easy to transport and store.
As far as Australian desserts go, the lamington is by far one of the most popular. Neighboring New Zealand also features the confection as part of its national cuisine. School groups and student organizations in both countries host “lamington drives” as a means of raising funds, and the confection is featured at a multitude of bake sales, community picnics and candy buffets throughout the region.
Most pies follow the basic ingredients of Lamington, although variations are common. A cream-filled version, for example, can be made by layering two finished cubes with buttercream or sweetened whipped cream between them. The use of a jam or sponge cake filled with fruit is also common in some communities.
Most of these treats are homemade or are made in small batches in ovens. However, some manufacturers produce the sweets commercially. Commercial lamingtons often contain preservatives to increase their shelf life, and most contain more sugar than homemade versions. A traditional lamington is sweet but not overwhelmingly sweet.
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