Lemon and Coconut Lamingtons


A lamington is traditionally a vanilla sponge, with a chocolate coating dipped in desiccated coconut. The origins of the cake are disputed, with both Australia and New Zealand claiming they invented the cake.


I tried my first lamington in New Zealand, on a roadtrip to Mt Ruapehu to go night skiing. So for that reason I’m giving it to the Kiwi’s.


Here I’ve given it a little switch up for something a little more spring like, coating in lemon buttercream and topping with lemon curd.


Lemon and Coconut Lamingtons

(you will need a 6 inch square tin, makes 12 small lamingtons)


  • 120g butter
  • 120g caster sugar
  • 2 eggs
  • 120g self raising flour
  • 1 lemon, zest
  • 1 tbsp milk

(for the icing and decoration)

  • 75g butter
  • 125g icing sugar
  • 100g lemon curd
  • 1 tbsp milk
  • 50g desiccated coconut


  1. Begin by making the cake, in a bowl place the butter and sugar and cream together until pale and fluffy.
  2. Add the eggs, one at a time, stirring well after each addition. Sift in the flour, and fold together gently.
  3. Stir in the milk and lemon zest, and pour into a lined tin, bake at 180oC for 25 minutes. Leave to cool completely.
  4. Make the butter cream by placing the butter and icing sugar and creaming until pale.
  5. Add the milk and 50g of the lemon curd, stir completely through.
  6. Trim the edges of the cake and level the top, cut into 12 squares, cover each of the sides with a thin layer of buttercream.
  7. Press the coconut into each side, making sure it is all coated. Pipe a little ring of buttercream on top and then top with a teaspoon of lemon curd.




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