Classic Chocolate-Covered Lamingtons with Jam Filling

Lamingtons are a beloved Australian dessert made of buttery sponge cake, layered with raspberry jam, then dipped in rich chocolate ganache and rolled in shredded coconut. These soft, sweet squares are perfect for birthdays, holidays, or any occasion that calls for a nostalgic, homemade treat. With their decadent coating and surprise jam center, they’re impossible to resist.

What Are Lamingtons?

Lamingtons are square-shaped sponge cakes dipped in chocolate and coated in desiccated or shredded coconut. Originating in Australia, they’re often filled with jam or cream and served at tea time or celebrations. This version includes a rich raspberry jam filling and a silky ganache coating—classic with a little extra indulgence.

Why Everyone Will Love This Recipe

• Rich chocolate ganache coating with a sweet jam center.
• The perfect balance of fluffy sponge and creamy filling.
• Great for make-ahead desserts, parties, and bake sales.
• Easy to slice and serve—great for crowds.
• A traditional recipe with timeless appeal.

Cooking Tips

1. Use room temperature butter and eggs for a smooth batter.
2. Freezing the cake squares briefly helps with clean dipping and coating.
3. Pierce with a skewer or fork to dip in chocolate without breaking the cake.
4. Don’t skip the jam filling—it adds flavor and moisture.
5. Use high-quality chocolate for the best ganache consistency and taste.

Frequently Asked Questions

Can I Use a Different Jam?

Yes! Strawberry, cherry, or apricot jam work beautifully in place of raspberry.

Why Do My Lamingtons Fall Apart When Dipped?

They may be too warm or soft. Make sure to chill or freeze the cake squares before coating.

Do I Have to Use Fresh Cream for the Ganache?

Heavy cream (also known as whipping cream) works best. Avoid milk—it won’t create the same smooth, thick consistency.

Can I Make Lamingtons Without Filling?

Absolutely. Skip the jam layer for a more traditional, single-layer version.

What Coconut Should I Use?

Finely grated, unsweetened coconut sticks best and gives a more traditional texture. Shredded works too, but may be chunkier.

How to Freeze

Freeze-coated and cooled lamingtons on a tray, then transfer to a zip-top bag. Store for up to 2 months. Thaw at room temperature—no need to reheat.

How to Store

Store lamingtons in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Allow to come to room temperature before serving for best texture.

How To Make Lamingtons

Step 1

Step 1

Make the Cake Batter:
In a mixing bowl, combine flour, corn flour, baking powder, and butter. Beat with an electric mixer. Add sugar and eggs one at a time, mixing well after each.

Make the Cake Batter:
In a mixing bowl, combine flour, corn flour, baking powder, and butter. Beat with an electric mixer. Add sugar and eggs one at a time, mixing well after each.

Step 2

Step 2

Add Wet Ingredients:
Pour in the milk, vanilla, and a pinch of salt. Mix until smooth.

Add Wet Ingredients:
Pour in the milk, vanilla, and a pinch of salt. Mix until smooth.

Step 3

Step 3

Bake the Cake:
Line a 10x7 inch (26x17 cm) baking pan with parchment paper. Pour in the batter and smooth the top. Bake at 360°F (180°C) for 30 minutes, or until golden and springy.

Bake the Cake:
Line a 10×7 inch (26×17 cm) baking pan with parchment paper. Pour in the batter and smooth the top. Bake at 360°F (180°C) for 30 minutes, or until golden and springy.

Step 4

Step 4

Cool and Fill:
Let the cake cool completely. Cut it in half lengthwise. Spread raspberry jam on one layer, then top with the second layer.

Cool and Fill:
Let the cake cool completely. Cut it in half lengthwise. Spread raspberry jam on one layer, then top with the second layer.

Step 5

Step 5

Cut and Chill:
Slice into 1.5-inch (4 cm) squares. Place on a tray and freeze for 30 minutes to firm up.

Cut and Chill:
Slice into 1.5-inch (4 cm) squares. Place on a tray and freeze for 30 minutes to firm up.

Step 6

Step 6

Make the Ganache:
Heat cream in a saucepan until it just begins to boil. Remove from heat, add chocolate and butter, and stir until smooth and glossy.

Make the Ganache:
Heat cream in a saucepan until it just begins to boil. Remove from heat, add chocolate and butter, and stir until smooth and glossy.

Step 7

Step 7

Coat the Lamingtons:
Use a skewer or fork to dip each square into the ganache, then roll in grated coconut to fully coat.

Coat the Lamingtons:
Use a skewer or fork to dip each square into the ganache, then roll in grated coconut to fully coat.

Step 8

Step 8

Serve and Enjoy:
Arrange on a serving platter and enjoy at room temperature.

Serve and Enjoy:
Arrange on a serving platter and enjoy at room temperature.