• Serves 6
  • 20 mins,plus 30 mins each chilling and setting
  • 462 calories / serving 


  • 1 Madeira cake
  • 100g Tesco Finest Swiss 72% Dark Chocolate bar
  • 2 tsp cocoa powder
  • 100g (3 1/2oz) caster sugar
  • 75ml (3fl oz) milk
  • 100g (3 1/2oz) desiccated coconut


These fluffy sponge cakes, covered in chocolate and drenched in coconut, are a real Aussie treat. Said to be named after Lord Lamington, who was the governor of Queensland between 1896 and 1901, these famed Australian cakes are very easy to use if you use Tesco madeira cake.

Using a sharp, serrated knife, trim the ends, top and base off the cake, then cut into 6 pieces. Put on a plate and refrigerate for 30 minutes.

Break the chocolate into squares and put it in a bowl.

Put the cocoa, sugar and milk in a small pan and whisk together, then heat until boiling. Immediately pour over the chocolate and stir until it melts.

Put the coconut in another bowl.

While the sauce is still hot, take one piece of cake at a time and, using 2 forks, dip it into the sauce and turn until completely covered.

Transfer to the coconut bowl and using another 2 forks turn the cake in the coconut until it is completely covered. Put on a large plate.

Repeat with the other pieces of cake, one at a time. Leave for at least 30 minutes before serving.