Marbled Lamingtons

Prep: 40 mins
Cook: 35 mins
Servings: 25
marbled lamingtons
These Marbled Lamingtons are the Australian icon with a twist! They may look like the traditional lamington on the outside, but on the inside there’s a surprise. When bitten in to they reveal a chocolate and vanilla marbled sponge.



  • 125g butter, softened
  • 1 cup (220g) CSR Caster Sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1¾ cups (260g) White Wings Self Raising Flour
  • ½ cup (125ml) milk
  • 2 tbsp cocoa powder

Chocolate Icing:

  • 15g butter, chopped
  • 4 cups (640g) CSR Soft Icing Mixture
  • ½ cup (50g) cocoa powder
  • ¾ cup (180ml) milk


  • 2 cups (160g) desiccated coconut


  1. Preheat oven to 180°C. Grease 23cm square cake pan; line base and sides with baking paper, extending paper 5cm over long sides.
  2. Beat butter, sugar and extract in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time.
  3. Stir in sifted flour and milk, in two batches. Spoon half the mixture into medium bowl; stir in sifted cocoa (leave remaining mixture plain). Spoon mixtures alternately into pan; using skewer, gently swirl mixtures together to create a marbled effect.
  4. Bake cake about 35 minutes. Stand cake in pan 10 minutes before turning, top-side up, onto baking-paper-covered wire rack to cool.
  5. While the cake is baking, make the chocolate icing. Melt butter in medium heatproof bowl over medium saucepan of simmering water. Sift icing sugar and cocoa into melted butter; stir in milk. Stir until icing is of a coating consistency.
  6. Cut cake into 25 squares; dip each square into chocolate icing, drain off excess. Toss squares in coconut. Place lamingtons on wire rack to set.


To keep the coconut free of chocolate drips, spread out half the coconut in a tray and coat half the lamingtons before using the remaining coconut for the remaining lamingtons. This gives the lamingtons a clean look. Lamingtons can be frozen for up to 3 months.