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Soft, pillowy sponge dipped in yummy chocolate icing and coconut. An Aussie classic!





Cook Time


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  • 160 grams butter, room temperate
  • 3/4 cup white sugar
  • 1 teaspoon vanilla essence
  • 3 Sunny Queen Free Range Eggs
  • 250 grams self raising flour
  • 1/2 teaspoon salt
  • 1/2 cup full cream milk
  • 1 cup desiccated coconut
  • 3 cups pure icing sugar
  • 3 tablespoons coco powder
  • 5 tablespoons boiling water
  • 1/2 teaspoon butter
  • 3 drops vanilla essence


View Steps

  1. Step 1Preheat the oven to 180C. Grease a 30 cm x 20 cm lamington tin and line with baking paper.
  2. Step 2Cream the butter, sugar and vanilla until soft and fluffy. Add the eggs and continue to beat until combined.
  3. Step 3Add sifted flour and salt to the creamed mixture. Add milk and stir gently until just combined.
  4. Step 4Pour the mixture evenly in the tin and bake for 30–35 minutes. Cool on a wire rack, then cut into rectangles. You should get about 20.
  5. Step 5To make the icing, sift the icing sugar and cocoa into a bowl. Add the boiling water, butter and vanilla, then stir until dissolved.
  6. Step 6Spread the desiccated coconut onto a cutting board. Using two forks to hold the sponge, dip the rectangles one at a time into the chocolate icing then immediately roll in the coconut. Leave on a wire rack to set.