How to make triple chocolate lamingtons

I don’t get particularly excited about a standard lamington.  I realise this may be un-Australian of me.  They are often dry, there isn’t enough jam in the middle and I’m not a fan of the dessicated coconut lamingtons are usually covered in.  So flicking through an old issue of Gourmet Traveller I was excited to find a recipe for triple chocolate lamingtons which sounded like something I could definitely get excited about.


Of course I tweaked the original recipe (I for one could not be bothered making my own raspberry jam from scratch) and what I came up with was a little bit fiddly but certainly worth it.  

Making the filling for the lamingtons

Making the cake and filling is pretty straight forward – just make sure you make time to leave the construction to set in the fridge as you don’t want your lamingtons to fall apart.  The part which is messy (but fun) is covering the lamingtons in glaze and then coconut.  

Constructed cake ready to go in the fridge
Constructed cake ready to go in the fridge

I served up these double chocolate lamingtons to a group of my girlfriends for an afternoon tea and there was much love for them despite the inevitable cake overload that there always is at these occasions.   

Triple Chocolate Lamingtons
Yields 20
Forget your standard lamington - these triple chocolate ones are far superior.
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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
376 calories
53 g
96 g
17 g
6 g
11 g
110 g
67 g
37 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 376
Calories from Fat 153
% Daily Value *
Total Fat 17g
Saturated Fat 11g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 96mg
Sodium 67mg
Total Carbohydrates 53g
Dietary Fiber 5g
Sugars 37g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 100gm dark chocolate, chopped
  2. 60gm butter, chopped
  3. 8 eggs
  4. 300gm caster sugar
  5. 180gm plain flour
  6. 60gm cocoa
  7. 2 tsp baking powder
  8. 200gm coconut flakes
  9. Filling
  10. 50gm raspberry jam
  11. 200ml thick cream
  12. 120gm dark chocolate, melted
  13. 80gm raspberries, crushed
  1. 60gm dark chocolate, chopped
  2. 240gm icing sugar
  3. 80gm cocoa
  4. 60ml milk
  1. 1. Preheat oven to 180c. Melt the chocolate and butter in a bowl over a saucepan of simmering water.
  2. 2. Whisk the eggs and sugar until pale and fluffy and tripled in volume.
  3. 3. Sieve the flour, cocoa and baking powder in a bowl then gently fold in the egg mixture followed by the chocolate mixture.
  4. 4. Divide the mixture into two 21 cm square cake tins (or just cook one tin at a time) which have been buttered and lined with baking paper.
  5. 5. Bake for 20-25 mins or until the centre springs back and a cake skewer comes out clean. Cool on a wire rack.
  1. 6. Whisk the cream and chocolate into soft peaks form and then fold in the raspberries. Cool in fridge.
  2. 7. Trim the top of the cakes so they are flush then spread one cake with raspberry jam and top with the cream filling. Cool in the fridge until filling is firm (10 mins) then place the second cake carefully on top and cool in the fridge for 1 hour.
  1. 8. Stir chocolate and 200ml of water in a bowl over a saucepan of simmering water until smooth. 9. Remove from heat and mix in icing sugar and cocoa and stir until smooth. Finally stir in the milk.
  2. 10. Cut the cake into 7cm squares and dip each in the chocolate glaze then roll in the coconut. Let set for 1 hour.
Adapted from Gourmet Traveller
Adapted from Gourmet Traveller
Gourmet Chick
Half the lamingtons ready to be served
Half the lamingtons ready to be served


  1. These are amazing!!! Best lamingtons I’ve ever tasted!

  2. Ooh, I could definitely get excited for triple chocolate lamingtons too! I tend to feel the same about them as you do, maybe because I wasn’t brought up with them so not as much sentimental value…?

  3. These look wonderful, I know what I’m doing this Saturday night!

  4. I don’t get excited about regular lamingtons either (although they do conjure up fond childhood memories), but triple chocolate is a whole new ball game! And a good one 🙂

  5. LOL!! Does anyone really like lamingtons!! We must all be un Australian!

    Triple choc may change my mind though… these do look rather tempting 🙂

  6. Don’t worry I’m just like you! I never liked lamingtons until I had the panna cotta lamington from Flour and Stone 🙂 That changed my views and then I recently made double chocolate lamingtons but…I think I’m definitely going to have to try these triple chocolate ones!!!

  7. Thanks Clare!

    Ashley – chocolate makes everything else better, particularly triple chocolate

    Daniel – let me know how you go

    Kari – It’s easy to get excited about chocolate

    Gourmet Getaways – that seems to be the recurring theme!

    Daisy – I will have to try the Flour and Stone ones – they sound great

  8. lol I had a huge lamington craving recently which I had to satiate with a trip to a dinky bakery. I’ve always loved lammos but it’s the ones that are saturated with a thick layer of chocolate sauce and rolled in shredded coconut that are the best! This triple chocolate version sounds incredible!

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