Today is Australia Day, it is the official national day of Australia. It is celebrated annually on 26 January. Since most of Macedonian Cuisine's visitors are from Australia, I dedicate this recipe to you friends, a traditional Australian recipe of lamingtons, which, for those who don't know, are moist butter sponge squares dipped in chocolate then coated with coconut. Can't get more Aussie than this, right? :)


Sponge cake

  • 4 eggs
  • 150 g (2/3 cup) caster sugar
  • 150 g (1 cup) self-raising flour
  • 35 g (1/4 cup) cornflour
  • 25 g soft butter, chopped
  • 80 ml (1/3 cup) boiling water

For tossing 

  • 270 g (4 cups) coconut flakes

Chocolate icing

  • 750 g (4 2/3 cups) icing sugar mixture
  • 50 g (1/2 cup) cocoa powder
  • 20 g soft butter
  • 150g dark cooking chocolate
  • 180 ml (3/4 cup) warm milk


  1. Whisk eggs together with the sugar using an electric mixer for about 7 minutes. Sift flour with the cornflour and add this mixture to the eggs and gently mix. 
  2. In another bowl, add the butter and pour it with the boiling water and mix until butter has melted. Add this mixture to the eggs and flour mixture and mix well, but gently.
  3. Pour the prepared mixture into 20 x 30 cm pan coated with baking paper and put to bake in a preheated oven at 180°C . Bake in a moderate oven for about 25 min, check with a toothpick if the sponge is ready. 
  4. After baking, leave to cool, then cut cake into 20 equal pieces.
  5. Meanwhile, to make chocolate icing, melt and mix all the icing ingredients in a bowl set in a bowling water until icing is smooth and thick enough to coat the back of a spoon. 
  6. Place coconut in a plate.
  7. Dip each piece of cake briefly into icing, then toss gently in coconut. Transfer each lamington to a wire rack.
  8. If the icing becomes too thick, reheat and add a little more milk. If needed, strain the icing into a clean bowl.