Prep time: 
Total time: 
Serves: 24
  • 1 store bought sponge cake
  • 220g dark chocolate
  • 400ml thickened cream (250ml for the ganache and 150ml for the filling)
  • 1 cup desiccated coconut
  • ½ cup jam (strawberry, raspberry, rhubarb - whatever you like)
  1. Using a serrated knife, cut your cake into relatively even squares (mine were around 3cm x 3cm).
  2. Transfer the squares of cake to 2 lined baking trays and let them dry out a bit whilst you get to work on the ganache (it makes your dipping and rolling job much easier).
  3. Over a double boiler or a VERY low heat, melt your chocolate into 250ml of the cream until smooth. Let this sit for around 30 mins and allow to thicker slightly.
  4. Get a big plate and sprinkle enough coconut onto it to cover the surface.
  5. Now the dipping - you might have your own technique but mine involved: skewer the square of sponge and dunk into the smooth chocolate ganache. Using a spoon in your other hand, pour spoonfuls of chocolate over and around the sponge until completely covered in chocolate. Use the skewer to life the sponge out of the chocolate bowl and let excess chocolate drip off.
  6. Plonk the chocolate covered square of cake into your plate of coconut. Using 2 forks, gently roll the cake around until completely covered in coconut. Use the forks to gently lift the lamington off the plate and back onto your lined baking tray to set.
  7. Repeat with each square of cake, replenishing the coconut on the plate whenever it runs low.
  8. Let the chocolate on the lamingtons set properly (I left mine over night but an hour should be fine) and then using a serrated knife, gently slice each lamington in half length ways.
  9. Pour your remaining cream into an electric mixer and whisk until soft peaks form.
  10. Take the lid off your first lamington and dab a small teaspoon of jam on the cut side of the bottom half. Then add a small teaspoon of whipped cream and put it's lid back on.
  11. Repeat the process of filling each lamington (it's much easier to spread the jam on first)
Recipe by Love Swah at