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+ servings


Course Dessert
Cuisine Australia
Servings 16
Author International Cuisine


  • 1 stick unsalted butter melted
  • 1 1/3 cup sugar
  • 1 cup sour cream
  • 3 teaspoons vanilla
  • ¼ cup sunflower oil
  • 5 medium eggs
  • 1 cup flour
  • 3 teaspoons baking powder
  • For the chocolate – coconut coating
  • 300 grams dark chocolate
  • ¼ cup cocoa
  • 1 1/3 cup sugar
  • 1 bag desiccated coconut


  • Line a 10” square pan with non-stick baking paper/
  • Preheat the oven to 325 degrees
  • In a large bowl, pour in the melted butter, add in the sugar, sour cream, vanilla extract and oil. Beat for a minute or until smooth.
  • Add in the eggs, one at a time
  • Sift in the flour and baking powder and stir well.
  • Spoon the batter into the lined pan.
  • Cover the top with foil and bake for about one hour. Remove the foil after 40 minutes. Use a toothpick in the middle it should come out clean when it is done.
  • Cool the cake in the pan, covering the top with plastic wrap or foil as it cools to keep it moist.
  • To make the coating:
  • Finely chop the chocolate and set aside.
  • In a saucepan, whisk together the cocoa, sugar and milk and bring to a boil.
  • Remove it from the heat and stir in the chocolate, set aside until it is warm but not too hot to handle.
  • Slice the cake in squares
  • Pour the warm syrup into a bowl deep enough to submerge the cake squares in it.
  • Have a tray ready with the coconut.
  • Using your fingers, dip the lamingtons into the syrup, then roll them in the coconut.
  • Allow the chocolate to set for a few hours before serving.
  • They store well in an airtight container.
  • Enjoy!