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Macadamia chocolate lamingtons
These delicious macadamia chocolate lamingtons are perfect for Australia Day and barbeques.
Servings 15
Course Snack
Preference Vegetarian
Perfect for Kid Friendly Recipe
Skill level Confident


  • 125 g butter softened
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • 6 eggs
  • cups self raising flour sifted
  • 1 tbsp dark cocoa powder
  • ½ cup milk
  • 2 cups coconut shredded
  • 2 cups macadamias unsalted, roasted


  • 6 cups icing sugar mixture
  • ½ cup dark cocoa powder
  • 2 tbsp butter softened
  • ¾ cup water boiling


  • Preheat oven to 160'C fan forced. Grease a 3cm-deep, 20 x 30cm (base) lamington pan. Line with non-stick baking paper, leaving a 2cm overhang on all sides.
  • Beat the butter, sugar and vanilla in an electric mixer until light and creamy. Add the eggs, one at a time, beating well after each addition.
  • Sift half the flour and cocoa over the butter mixture and stir until combined. Mix through half the milk and repeat with the remaining flour, cocoa and milk. Spoon into the prepared tin and smooth the top. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes then turn onto a wire rack and cool completely.
  • To make the icing, sift the icing sugar and cocoa into a bowl, add the butter and boiling water and stir until smooth.
  • Cut cake into 15 pieces. Place the macadamia and coconut into a food processor and pulse to blend together, tip onto a dish. Use a fork and dip one piece of cake into the icing mixture, shake off any excess and toss in the macadamia and coconut. Place onto a wire rack over a baking tray. Repeat with remaining cake, icing, coconut and macadamias.


Calories: 502kcalCarbohydrates: 79gProtein: 7gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 67mgSodium: 45mgPotassium: 218mgFiber: 4gSugar: 63gVitamin A: 126IUVitamin C: 1mgCalcium: 55mgIron: 2mg