The best lamington recipes you need to try!

Lamingtons are an Australian staple at any party!

They’re what to bring when you don’t know what to bring.

Wow guests with these amazing lamingtons recipes from classic to new flavours:

Classic chocolate lamingtons

Makes: 15

Prep: 25 mins + cooling

Cook: 35 mins

Ingredients:

• 125g butter, chopped, softened

• ¾ cup caster sugar

• 2 eggs

• 1 tsp vanilla extract

• 2 cups self-raising flour, sifted

• ½ cup milk

• 2 cups desiccated coconut

• strawberry jam, whipped cream

For the icing:

• 4 cups icing sugar mixture

• ½ cup cocoa powder

• 2/3 cup milk

• 20g butter, melted

Method:

1. Preheat oven to 180°C. Lightly grease and line an 18 x 28cm lamington pan.

2. In a large bowl, using an electric mixer, beat butter and sugar together until creamy.

3. Add eggs one at a time, beating well after each addition. Beat in vanilla.

4. Lightly fold flour into creamed mixture, alternately with milk.

5. Spoon mixture into pan, smoothing top. Bake 30-35 mins until cooked when tested. Cool in pan 5 mins before turning onto a wire rack to cool completely. Trim edges and cut into 15 x 5cm squares.

6. For the icing: Sift icing sugar mixture and cocoa together into a large heatproof bowl. Stir in milk and butter. Place bowl over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is runny.

7. Spread coconut over a shallow tray. Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on wire rack and allow to set.

8. Split lamingtons in half. Spread with jam and cream. Store in an airtight container in the fridge.

Peanut butter & banana lamingtons

Makes: 12

Prep: 30 mins + cooling

Cook: 35 mins

Ingredients:

• 125g butter, chopped, softened

• ¾ cup caster sugar

• 2 eggs

• 1 tsp vanilla extract

• 2 cups self-raising flour, sifted

• ½ cup milk

• 175g pkt Lolly Gobble Bliss Bombs popcorn, chopped

• ¾ cup smooth peanut butter

• 1 banana, peeled, thinly sliced

For the caramel icing:

• 1½ cups brown sugar

• 150g butter, chopped

• ¾ cup milk

• 3 cups icing sugar, sifted

Method:

1. Preheat oven to 180°C. Lightly grease and line an 18 x 28cm lamington pan.

2. In a large bowl, using an electric mixer, beat butter and sugar together until creamy.

3. Add eggs one at a time, beating well after each addition. Beat in vanilla.

4. Lightly fold flour into creamed mixture, alternately with milk, beginning and ending with flour.

5. Spoon mixture into pan, smoothing top. Bake 30-35 mins until cooked when tested. Cool in pan 5 mins, then turn onto a wire rack to cool completely. Trim edges. Cut into 12 equal fingers.

6. For the caramel icing: In a small saucepan, combine sugar, butter and milk. Stir over low heat until sugar dissolves. Simmer 2 mins, stirring. Remove from heat and mix in icing sugar.

7. Spread chopped popcorn over a shallow tray. Using a fork, dip each cake piece into icing, draining off excess. Roll in popcorn to coat. Place on wire rack and allow to set.

8. Split lamingtons in half. Spread with peanut butter, top with banana and sandwich together.

Cherry ripe jelly lamingtons

Makes: 16

Prep: 30 mins + cooling

Cook: 35 mins

Ingredients:

• 125g butter, chopped, softened

• ¾ cup caster sugar

• 2 eggs

• 1 tsp vanilla extract

• 2 cups self-raising flour, sifted

• ½ cup coconut milk

• 50g dark chocolate, grated

• 85g pkt port wine jelly crystals

• 3 cups desiccated coconut

For the ganache:

• 1/3 cup cream

• 180g dark chocolate, chopped

• 2 tbsp glace cherries, chopped

Method:

1. Preheat oven to 180°C. Lightly grease and line an 18 x 28cm lamington pan.

2. In a large bowl, using an electric mixer, beat butter and sugar together until creamy.

3. Add eggs one at a time, beating well after each. Beat in vanilla.

4. Lightly fold flour into creamed mixture, alternately with milk. Fold in grated chocolate.

5. Spoon mixture into pan. Bake 30-35 mins until cooked when tested. Cool in pan. Turn onto a wire rack to cool completely. Trim edges and cut into 8 equal squares. Cut each square in half diagonally.

6. Meanwhile, prepare jelly following packet directions. Allow to cool until it begins to set.

7. For the ganache: In a small saucepan, bring cream to almost boiling point. Add chocolate. Set aside 5 mins, stirring until smooth. Mix in cherries.

8. Split cake triangles in half and sandwich together with ganache mixture. Chill.

9. Working with one cake at a time, dip into jelly, then gently roll in coconut. Place on rack, chill until set. Remove from fridge 15 mins before serving.