Festive Lamington Christmas Wreath: A Show-Stopping Holiday Dessert

Introduction

Christmas in Australia has always been a unique experience. While the northern hemisphere enjoys snowy landscapes and hot cocoa by the fire, we’re basking in summer sunshine with outdoor barbecues and refreshing treats. That’s precisely why the lamington, our beloved national dessert, makes perfect sense for holiday celebrations.

I’ve been perfecting my lamington recipe for years, but this Christmas wreath version takes the classic to new heights. It combines the traditional chocolate and coconut flavors we all love with a festive presentation that will have your guests reaching for their phones to capture that Instagram-worthy moment.

What makes this recipe special isn’t just its appearance—it’s the way it brings together nostalgic flavors with modern presentation. I’ve designed this wreath to be impressive without being intimidating. Even if you’re a novice baker, I’ll guide you through each step to create a dessert that looks professional but requires surprisingly simple techniques.

In this article, I’ll share not just the recipe but all my tips and tricks for getting that perfect lamington texture, troubleshooting common issues, and even make-ahead options so you can enjoy your holiday gathering without last-minute kitchen stress.

The History Behind Lamingtons

Before diving into the recipe, let’s appreciate where this iconic dessert comes from. Lamingtons were supposedly created in the early 1900s, named after Lord Lamington, who served as Governor of Queensland from 1896 to 1901. The story goes that his chef was asked to prepare something on short notice for unexpected guests, so he cut up leftover sponge cake, dipped the pieces in chocolate, and rolled them in coconut.

This humble creation has become an Australian icon, often featured at school fundraisers, bake sales, and afternoon teas across the country. By transforming this classic into a festive wreath, I’m honoring tradition while creating a new holiday centerpiece.

Essential Ingredients for Perfect Lamingtons

The beauty of lamingtons lies in their simplicity. While the ingredient list isn’t extensive, quality matters tremendously. Here’s what you’ll need:

For the Sponge Cake:

• Self-raising flour: 3 cups (375g), sifted for the lightest texture
• Caster sugar: 1 cup (220g) for just the right sweetness
• Unsalted butter: 150g, softened to room temperature
• Eggs: 6 large, at room temperature
• Vanilla extract: 2 teaspoons of pure extract (not essence)
• Milk: ¼ cup (60ml) at room temperature

For the Chocolate Coating:

• Icing sugar: 4 cups (500g), sifted to avoid lumps
• Cocoa powder: ½ cup (50g) Dutch-processed for deeper flavor
• Butter: 40g, for richness and shine
• Milk: 1 cup (250ml)
• Boiling water: ⅓ cup (80ml)

For the Assembly:

• Desiccated coconut: 4 cups (320g) for coating
• Raspberry jam: 1 cup (320g) for filling
• Strawberries: 300g, hulled and halved
• Raspberries: 200g
• Blueberries: 150g
• Fresh mint leaves: For garnish
• Icing sugar: For dusting

Equipment Needed

Taking time to gather all your equipment before starting will make the process smoother:

Step-by-Step Instructions

Making the Sponge Cake:

1. Prepare your workspace: Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23cm) round cake tin with parchment paper.
2. Beat butter and sugar: In a large bowl, cream the softened butter and sugar until pale and fluffy, about 5 minutes. This incorporation of air is critical for a light sponge.
3. Add eggs gradually: Add eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the measured flour.
4. Incorporate vanilla: Beat in the vanilla extract until just combined.
5. Add dry ingredients: Gently fold in the sifted flour alternating with milk, starting and ending with flour (flour in three additions, milk in two). Be careful not to overmix – stop when just combined.
6. Bake the cake: Pour the batter into the prepared tin and smooth the surface. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.
7. Cool completely: Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. This usually takes about 2 hours, but you can speed it up by placing it in the refrigerator for 30 minutes.

Preparing the Chocolate Coating:

1. Sift dry ingredients: Sift the icing sugar and cocoa powder together into a large bowl to remove any lumps.
2. Heat wet ingredients: In a small saucepan, combine butter and milk. Heat until the butter melts, but don’t let it boil.
3. Combine: Pour the milk mixture into the dry ingredients, add the boiling water, and whisk until smooth and glossy. The consistency should be thin enough to coat the cake pieces but thick enough to adhere well.

Assembling the Lamington Wreath:

1. Slice the cake: Once completely cool, use a serrated knife to carefully slice the cake horizontally into two even layers.
2. Spread the jam: Spread raspberry jam generously over one cake layer, then place the second layer on top.
3. Create the wreath shape: Use a 3-inch (8cm) round cookie cutter to cut out the center of the cake. Then, cut the remaining ring into 16 equal wedges.
4. Prepare your station: Set up your coating station with the chocolate mixture in one bowl and the coconut in another. Place wire racks over baking sheets to catch drips.
5. Coat the pieces: Working with one piece at a time, dip each cake wedge into the chocolate mixture, using forks to turn and ensure complete coverage. Allow excess to drip off before rolling in coconut.
6. Set the coating: Place each coated piece on the wire rack and allow to set for about 20 minutes.
7. Arrange the wreath: On a large serving platter, arrange the lamington pieces in a circle, with the narrow ends pointing inward. Place them close together to form a complete wreath.

Decorating Your Christmas Wreath

This is where the magic happens! The decorations transform this from a simple dessert into a stunning centerpiece:

1. Place fresh berries: Arrange strawberry halves, raspberries, and blueberries on and around the wreath. I like to create small clusters for a natural look.
2. Add mint leaves: Tuck fresh mint leaves between the berries for color contrast and a hint of freshness.
3. Dust with icing sugar: Just before serving, lightly dust the wreath with icing sugar to create a “snowy” effect.
4. Consider edible flowers: For an extra touch in summer, consider adding edible flowers like pansies or violets.

Make-Ahead and Storage Tips

The beauty of this dessert is that you can prepare components ahead of time:

Troubleshooting Common Issues

Even experienced bakers encounter challenges. Here are solutions to common lamington problems:

Dry Sponge Cake:

• Cause: Overbaking or overmixing the batter
• Solution: Watch baking time carefully and fold flour gently just until combined

Chocolate Coating Too Thick:

• Cause: Mixture cooled too much or not enough liquid
• Solution: Gently heat or add a tablespoon of hot water at a time

Chocolate Coating Too Thin:

• Cause: Too much liquid or not enough dry ingredients
• Solution: Add more sifted icing sugar, a tablespoon at a time

Coconut Not Sticking:

• Cause: Chocolate coating starting to set
• Solution: Work with smaller batches of cake pieces; don’t let coated pieces sit before applying coconut

Cake Crumbling During Dipping:

• Cause: Cake too fresh or too warm
• Solution: Refrigerate cake for 30 minutes before cutting and dipping

Variations to Try

While the classic lamington is perfection, here are some delicious variations to consider:

Flavor Variations:

• Jam centers: Add different jam flavors like apricot or blackberry between layers
• White chocolate coating: Replace dark chocolate with white chocolate and add food coloring for a festive red or green coating
• Matcha lamingtons: Add matcha powder to the coating for a sophisticated flavor and color
• Strawberry lamingtons: Use strawberry milk and pink food coloring for the coating

Shape Variations:

• Mini wreaths: Make individual serving wreaths using smaller cake rounds
• Lamington stars: Cut cake into star shapes for a different festive look
• Lamington trifle: Layer broken lamingtons with cream and fruit for a spectacular trifle

Serving Suggestions

Present your lamington wreath with these accompaniments for a complete dessert experience:

• Fresh vanilla whipped cream in a bowl in the center of the wreath
• Summer fruit salad on the side
• Sparkling water with fresh berries
• Hot chocolate for cooler evening celebrations
• Fresh fruit punch
• Iced coffee
• Sparkling apple cider for a festive touch

Nutrition Information

For those who are counting (although it’s Christmas, so maybe don’t!), here’s the approximate nutritional information per serving (1/16 of wreath):

*Based on a 2,000 calorie diet

FAQ: Everything You Need to Know About Lamington Christmas Wreaths

Q: Can I make this wreath dairy-free? Yes! You can substitute plant-based butter and milk in equal quantities. For the best results, I recommend using full-fat coconut milk in the chocolate coating for richness.

Q: How far in advance can I make this dessert? You can make the individual lamington pieces up to 24 hours in advance and store them in an airtight container in the refrigerator. I recommend assembling the wreath and adding the fruit decoration no more than 3 hours before serving.

Q: My sponge cake didn’t rise properly. What went wrong? Check that your self-raising flour is fresh (no more than 6 months old) and ensure your eggs were at room temperature. Also, creaming the butter and sugar thoroughly is essential for proper rise.

Q: Can I freeze lamingtons? Yes! Unfrosted lamingtons freeze beautifully for up to 3 months. Thaw overnight in the refrigerator, then allow them to come to room temperature before serving.

Q: The chocolate coating is setting too quickly. How can I keep it workable? Place your bowl of chocolate coating over a saucepan of warm (not hot) water to create a gentle double boiler effect. Stir occasionally to maintain a smooth consistency.

Q: Can I use a different shape instead of a wreath? Absolutely! The same cake and coating can be used to create a Christmas tree shape, stars, or even a traditional square lamington arrangement. Just adjust the cutting pattern accordingly.

Q: What’s the best way to cut the cake without making a mess? Refrigerate the cake for 30 minutes before cutting to firm it up. Use a clean, serrated knife and wipe the blade between cuts.

Q: My coconut isn’t sticking evenly. Any tips? Make sure to roll the chocolate-coated cake in coconut immediately, before the coating begins to set. You can also press the coconut gently onto any bare spots.

Why This Recipe Works

I’ve tested this recipe countless times, and there are several technical reasons why it produces perfect results:

1. Room temperature ingredients: Ensure better emulsification and air incorporation in the batter
2. Creaming method: Creates microscopic air bubbles that expand during baking
3. Alternating dry and wet ingredients: Prevents gluten development for a tender crumb
4. Cooling completely: Essential for clean cutting and coating
5. Two-stage coating process: Chocolate first, then coconut while still wet, ensures perfect adhesion

Conclusion

The Lamington Christmas Wreath combines Australian tradition with festive presentation—creating a dessert that honors our heritage while bringing something new to the holiday table. What I love most about this recipe is how it transforms simple ingredients into something truly spectacular.

Whether you’re celebrating Christmas in summer sunshine or winter snow, this wreath brings the joy of the season to your table. The combination of moist sponge cake, rich chocolate, coconut, and fresh berries creates a perfect balance of flavors and textures that will delight guests of all ages.

I encourage you to make this recipe your own—experiment with different fruits, try various jam fillings, or even play with the cake flavors. The technique remains the same, but the possibilities are endless.

Most importantly, enjoy the process of creating something beautiful for the people you love. After all, that’s what holiday baking is all about: sharing joy through food that’s made with care and attention to detail. When you bring this wreath to your table, you’re not just serving dessert—you’re creating memories.