Classic Lamington Squares with Optional Cherry Filling

1. Bake the sponge

Preheat the oven to 180°C (350°F) and line a square baking tin with baking paper.

Whisk eggs and sugar until the mixture becomes pale, thick, and fluffy. Add vanilla extract.

Sift in flour and baking powder, then gently fold into the egg mixture.

Stir in melted butter and milk until just combined.

Pour into the tin and bake for 25–30 minutes, until golden and springy to the touch.

Allow the sponge to cool completely before cutting.

2. Optional filling step

If using cherry filling, you can either:

• spread a thin layer between two sponge layers and sandwich them together, or
• skip this step for a classic plain version

Cut the sponge into even squares.

3. Chill

Place the squares in the fridge for about 30 minutes to firm up before coating.

4. Make the chocolate coating

Mix icing sugar and cocoa powder in a bowl.
Add hot water and melted butter, whisking until smooth and glossy.

5. Coat the lamingtons

Dip each sponge square into the chocolate mixture, letting excess drip off.

Immediately roll in desiccated coconut until fully covered.

Place on a rack and allow to set.

6. Finish

Let them rest for at least 1 hour before serving for the best texture and flavor.