Classic lamington squares given an Aussie Anzac twist with a chewy coconut-oat crumb, dipped in glossy chocolate and finished with a swipe of jam and fluffy cream.
Step 1: Prep the tin
Heat oven to **180°C (160°C fan)**. Grease and line a **20cm square** cake tin with baking paper overhang (so you can lift it out).
Step 2: Whip the eggs and sugar
In a stand mixer (or with beaters), beat **eggs + caster sugar + vanilla** on high for **6–8 minutes** until very thick, pale, and the batter leaves a ribbon trail that sits on the surface for a few seconds.
Step 3: Fold in dry ingredients
Sift **plain flour, cornflour, baking powder, salt** over the egg mixture in 2 additions, gently folding with a large spatula. Aim to keep as much air as possible—fold until you can’t see dry flour, but don’t overwork it.
Step 4: Fold in butter and milk
Whisk **melted butter + milk** together. Scoop a ladle of batter into the butter mixture, whisk to loosen, then gently fold this back into the main batter (this helps it incorporate without deflating).
Step 5: Bake
Pour into the tin, level the surface. Bake **22–25 minutes** until golden and the centre springs back when lightly pressed. Cool in tin 10 minutes, then lift out and cool completely on a rack.
Step 6: Chill for clean dipping
Once cool, wrap and refrigerate **at least 4 hours** (overnight is ideal). Cold cake is firmer and far less likely to crumble when dipped.
Step 7: Toast the Anzac crumb
Spread **oats, coconut, brown sugar, salt** on a tray. Bake at **160°C fan (180°C conventional)** for **10–12 minutes**, stirring every 4 minutes, until lightly golden and fragrant. Cool completely (it crisps as it cools).
Step 8: Cut the sponge
Trim edges (chef’s treat), then cut into **12 squares** (3 x 4). Keep chilled while you make the dip.
Step 9: Make the chocolate dip
In a heatproof bowl, melt **butter + milk** until hot (microwave 45–60 sec). Whisk in **icing sugar + cocoa + salt** until smooth and glossy. You want a thick pourable consistency: it should coat the back of a spoon. Add **1 tbsp milk at a time** only if needed.
Step 10: Dip and crumb
Working one at a time, place a sponge square on a fork, spoon chocolate over to coat all sides (or quickly dunk), let excess drip for **5–10 seconds**, then roll in the **toasted coconut-oat crumb**. Place on a rack. Repeat.
Step 11: Set, then add the Anzac Day finish
Let lamingtons set **20–30 minutes** at cool room temp (or 10 minutes in the fridge). Lightly warm jam just until spreadable. Whip **cream** with **icing sugar + vanilla** (if using) to soft peaks. Split each lamington like a sandwich (or cut a slit/pocket), spread **1–2 tsp jam**, then pipe/spoon in cream. Serve immediately for the best creaminess.
| Calories | 430 kcal |
| Protein | 6g |
| Carbs | 52g |
| Fat | 22g |