Lamingtons

The lamington, which may or may not have been named for Lord or Lady Lamington of Queensland at the turn of the 20th century, is a national treasure in Australia. Essentially, a lamington is a cube of cake covered in chocolate and coated with unsweetened coconut. It’s as simple as it sounds, but something about it makes it irresistible. I think it’s the chocolate.

The cake itself is a yellow sponge, often a genoise, which is what I make. A genoise is a whole-egg sponge cake that’s easy to work with—it’s got great texture, cuts cleanly, and holds its shape when dipped. The secret to a great lamington is to let the cake sit overnight so it stales a bit—the dry cake will soak up more chocolate, and that’s a fine thing. So plan ahead! 

The chocolate coating is neither a frosting nor an icing; it’s a hot cocoa sauce that seeps into the cake just enough to create a soft, sweet outer layer. It’s completely delightful. Don’t be tempted to make the sauce ahead—wait until you’ve cut the cake and are ready to dip the cubes.