PO Box 7027 Bondi Beach

2026 NSW Australia

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 © Copyright Mia Cucina 2018


December 3, 2016

Growing up in our family, you were for sure guaranteed a fresh lamington most weekends. Our mum is a great entertainer and the weekends were for spending time with family and friends, and of course, eating! The table was cramp packed full of food, both sweet and savoury, from smoked salmon bagels, fresh warm scones, tortes, pavlova, cheese platters, fruit, cruditae, lamingtons and so much more. You were always sure to leave our home with a full belly and happy soul.


125 g butter, at room temperature


185 g caster sugar

2 eggs

250 g self raising flour

½ cup milk or orange juice


500 g icing sugar mixture

3 tablespoons dark cocoa powder

1 tablespoon butter

1 cup hot water

250 g shredded or desiccated coconut


Preheat oven to 180°C.

Line a lamington tin (19cm x 28cm x 4 cm).


Cream butter and sugar until sugar dissolved. Add eggs. Fold in dry ingredients, alternating with milk or orange juice. Mix together well. Pour mixture evenly into the prepared tin.


Bake for 30 minutes or until a skewer inserted comes out dry.

Allow to cool completely then cut into squares (with sides approximately 4cm).


Mix icing sugar and cocoa together in a bowl. Put butter into hot water to melt, and mix into icing sugar mixture until thick and smooth.

Drop cake squares into chocolate, ensure fully covered and remove very quickly. Let drain on a wire rack for a few seconds. Using a large cooking fork, roll in desiccated coconut.


Makes 30 small lamingtons.


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