Milo Lamingtons Recipe – Soft, Chocolatey & Aussie-Inspired Delight
These Milo Lamingtons are a fun twist on the classic Australian treat—light sponge cake squares dipped in a rich Milo chocolate coating and rolled in coconut. They’re soft, fluffy, and packed with that signature malty flavor Milo fans love. Perfect for bake sales, afternoon tea, or a sweet snack with a cup of coffee. Easy to make and even easier to devour, these lamingtons bring a playful upgrade to a beloved dessert.
Equipment
- 20 cm (8-inch) square cake tin
- Mixing bowls
- Electric mixer or whisk
- Wire rack
- Two forks or dipping tools
- Shallow bowls for icing and coconut
- Baking paper
Ingredients
For the Sponge:
- 125 g (½ cup) unsalted butter, softened
- 150 g (¾ cup) caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 190 g (1½ cups) self-raising flour
- 125 ml (½ cup) milk
For the Milo Icing:
- 200 g (1⅔ cups) icing sugar
- 50 g (½ cup) Milo powder
- 2 tbsp cocoa powder (optional, for deeper chocolate flavor)
- 60 ml (¼ cup) hot water
- 30 g (2 tbsp) unsalted butter, melted
For Coating:
- 200 g (2 cups) desiccated coconut
Optional Filling:
- ½ cup strawberry or raspberry jam
Instructions
- Bake Sponge: Preheat oven to 180°C (350°F). Grease and line cake tin. Cream butter and sugar until pale. Beat in eggs one at a time, then vanilla. Fold in flour and milk alternately until smooth. Bake 20–25 minutes or until a skewer comes out clean. Cool completely.
- Slice & Fill: Cut sponge into 16 squares. If using jam, slice each square in half horizontally, spread jam, and reassemble. Chill for 20 minutes.
- Make Icing: In a shallow bowl, whisk icing sugar, Milo, cocoa (if using), hot water, and melted butter until smooth.
- Dip & Coat: Using two forks, dip each sponge square into icing, letting excess drip off. Roll in coconut until fully coated.
- Set: Place on a wire rack over baking paper. Chill for 30 minutes before serving.
Notes
- Bold Tip: Always chill sponge before dipping — it holds shape better.
- Store in an airtight container for up to 3 days.
- Freeze individually wrapped lamingtons for up to 1 month; thaw at room temperature.
- For mini lamingtons, cut sponge into bite-sized cubes.
- Swap Milo for Ovaltine or a cocoa–malt blend if unavailable.