Some desserts instantly awaken childhood memories — the sweet smell coming from the kitchen, melted chocolate on our fingers and coconut flakes scattered everywhere. Among those nostalgic treats, lamingtons, also known in many homes as coconut cubes or “čupavci”, hold a special place. No matter what name you use, these soft chocolate-coated cakes have been loved for generations.
The original version of this dessert actually comes from Australia, where it is widely known as the lamington. The cake is believed to be named after Lord Lamington, the governor of Queensland in the late 1800s. According to a popular story, a cook accidentally dropped pieces of sponge cake into melted chocolate. Instead of discarding them, he rolled the chocolate-covered pieces in coconut flakes. The result surprised everyone — the guests loved it, and a new dessert was born. Over time the recipe traveled around the world and gained many homemade variations.
Today, lamingtons are a common sight at birthdays, holidays and family celebrations. Their charm lies in their simplicity: a light sponge cake soaked in chocolate glaze and coated with fragrant coconut. They are easy to make and loved by both children and adults. Whether you follow an old family recipe measured in spoons or prepare a modern version, this dessert always brings a sense of warmth and comfort.
Ingredients
Sponge cake
- 4 eggs
- 12 tablespoons sugar
- 12 tablespoons oil
- 12 tablespoons milk
- 1 teaspoon baking powder
- 12 tablespoons flour
Chocolate coating
- 250 g margarine
- 100 g sugar
- 200 ml milk
- 200 g chocolate
For coating
- 200 g shredded coconut
Preparation
Preparing the sponge
Preheat the oven to 220°C.
Beat the egg whites together with sugar using a mixer until the mixture becomes light and foamy. Add the egg yolks, oil and milk, then continue mixing briefly.
Next, add the flour and baking powder and mix until the batter becomes smooth. At the end, gently stir the mixture by hand to combine everything evenly.
Pour the batter into a baking pan lined with baking paper. Bake for about 15 minutes at 220°C, then reduce the temperature to 200°C and bake for another 10 minutes until the sponge is cooked through.
Preparing the chocolate mixture
Place margarine, sugar, milk and chocolate into a saucepan. Heat the mixture slowly while stirring until everything melts and forms a smooth chocolate glaze.
Assembling the lamingtons
Cut the warm sponge cake into small cubes.
Dip each cube into the warm chocolate mixture for about 15–20 seconds, allowing it to absorb some of the glaze.
After dipping, roll the cubes in shredded coconut so they are evenly coated on all sides.
Serving
Allow the lamingtons to cool slightly so the chocolate coating sets. They can be served immediately, but they taste even better once they rest for a short time.
Soft, chocolatey and covered in coconut, these classic cubes remain one of the most beloved homemade desserts — simple, nostalgic and always delicious.
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