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  • 2 tsp Lion Plain Flour

  • ¾ cup Lion Cornflour

  • 2 tsp Anchor Baking Powder

  • ½ cup caster sugar

  • 3 eggs, at room temperature

  • 3 cups desiccated coconut

  • 3 ½ cups icing sugar

  • ⅔ cup cocoa powder

  • 30g butter, melted

  • ⅔ cup (167mL) boiling water

  1. Preheat oven to 200˚C (180˚C fan forced). Lightly grease and line the 20x30cm tin.

  2. Beat together eggs and sugar on high speed for 5 minutes or until pale and thick.

  3. Sift together cornflour, flour and baking powder; gently fold into the egg mixture with a large metal spoon taking care not to over mix. Pour into the prepared tin.

  4. Bake for 20-25 minutes or until the sponge springs back when gently pressed in the centre. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Cut cooled sponge into 24 equal squares.

  5. Spread coconut into a shallow tray. Sift together the icing sugar and cocoa into a medium sized mixing bowl. Stir in the butter and water until smooth and well combined.

  6. Assemble lamingtons by dipping each sponge square into the chocolate coating; allow excess to drip off before rolling in coconut until well coated. Place lamingtons on a wire rack to allow coating to set.