South African Lamingtons (Ystervarkies)

These South African lamingtons, known as ystervarkies, meaning “little porcupines” in Afrikaans are soft sponge cake squares filled with raspberry jam, dipped in a rich from-scratch chocolate syrup, and rolled in fine desiccated coconut.

What makes this recipe different is the chocolate syrup. You make it from scratch on the stove with cocoa, sugar, water, and butter, rather than a simple icing sugar glaze. As a result, you get a glossy, rich coating that soaks slightly into the sponge overnight, making these lamingtons extra moist and deeply chocolatey. Perfect for afternoon tea, bake sales, school fundraisers, or any nostalgic occasion.

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Why You’ll Love These South African Lamingtons (Ystervarkies)

• From-scratch chocolate syrup — a proper cooked chocolate coating, not just icing sugar and water. Richer, glossier, and far more flavourful.
• Soft, fluffy sponge — light and airy, yet sturdy enough to dip without falling apart.
• South African classic — known as ystervarkies in Afrikaans, these have been a South African teatime staple for generations.
• Best the next day — the chocolate coating softens into the sponge overnight, making them even more moist and delicious.
• Ideal for gatherings — easy to make in large batches and always a crowd favourite at braais, bake sales, or tea tables.

Ingredients

Sponge Cake:

Unsalted butter (250g): Use good-quality butter for the richest flavour. It also gives the sponge a tender, moist crumb that holds up well during dipping.

White sugar (1¾ cups): Standard granulated sugar works fine, but castor sugar dissolves faster and gives a slightly lighter sponge.

Large eggs (4): Use room-temperature eggs for maximum volume and a light, airy sponge. Cold eggs can cause the batter to curdle.

Full-cream milk (¾ cup): Adds richness and keeps the sponge moist. Don’t substitute with low-fat milk as the fat content matters for texture.

Cake flour (3 cups): Essential for a soft, tender crumb. Fold gently to keep the sponge light.

Baking powder (15ml): For an even, reliable rise.

Vanilla extract (1 tsp): Adds warmth and depth to the sponge flavour.

Salt (½ tsp): Fine sea salt enhances flavour without leaving a gritty texture.

Chocolate Syrup:

White sugar (¾ cup): Dissolves into the syrup and gives the coating its slight sweetness without overpowering the cocoa.

Unsweetened cocoa powder (½ cup): Use a good-quality cocoa for a deep, rich chocolate flavour. This is what makes the from-scratch syrup worth making.

Water (2 cups): Room temperature is fine. The mixture will be heated to a gentle boil.

Unsalted butter (1 tbsp): Adds gloss and smoothness to the coating, and helps it set with a slight sheen rather than a dull finish.

Filling:

Raspberry jam (160g): The traditional choice for both South African ystervarkies and Australian lamingtons. Strawberry jam works equally well. Use a thick jam so it doesn’t ooze when the squares are dipped. A runny jam will make the process messy and the coating uneven.

Coating:

Desiccated coconut (200g): Use fine, unsweetened desiccated coconut for an even coating that sticks well. Avoid sweetened or shredded coconut as it clumps unevenly and can overpower the chocolate.

How to Make South African Lamingtons (Ystervarkies)

Sponge Cake:

Step 1: Preheat your oven to 180°C. Grease a 20cm x 30cm rectangular baking tray and line with baking paper. For smaller ystervarkies, use a slightly wider tray to create a thinner sponge layer.

Step 2: Beat the butter and sugar together until light and creamy. This step is important as proper creaming incorporates air into the batter, which gives the sponge its lift.

Step 3: Add the eggs one at a time and beat well until the mixture is pale and fluffy.

Step 4: Pour the milk and vanilla extract and mix gently until combined.

Step 5: Sift together the cake flour, baking powder, and salt. Fold into the wet mixture until just combined. Avoid overmixing as this develops gluten and makes the sponge dense and tough.

Step 6: Pour the batter into the prepared tray and smooth the top evenly.

Step 7: Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.

Step 8: Allow the cake to cool completely. Refrigerate for about 1 hour to speed up the process, or leave at room temperature for several hours or overnight. This step is essential. A firm, cold cake is far easier to slice cleanly and far less likely to crumble when dipped.

Step 9: Once fully cooled, cut the cake into even squares. Slice each square in half horizontally, spread a thin layer of raspberry jam on the bottom half, and sandwich back together.

Tip: For neat, even cuts, use a sharp serrated knife and wipe the blade between cuts.

Chocolate Syrup:

Step 1: Combine the sugar, cocoa powder, and water in a medium pot over medium heat.

Step 2: Stir continuously until the mixture comes to a gentle boil and the sugar has fully dissolved.

Step 3: Drop in the butter and stir until melted and the syrup is glossy and smooth.

Step 4: Remove from the heat and allow to cool slightly before dipping. The syrup should be warm but not hot. If it’s too hot, it will cause the sponge to break apart and if it cools too much, it will thicken and coat unevenly.

Assembling:

Step 1: Working one at a time, dip each jam-filled square into the warm chocolate syrup. Simply a quick dip on all sides is enough. Do not soak the sponge. Work fast to prevent the cake from absorbing too much syrup and becoming too soft to handle.

Step 2: Immediately roll in desiccated coconut until fully covered on all sides.

Step 3: Place on a wire rack to set. Allow to rest for at least a few hours, or ideally overnight, before serving.

These lamingtons taste even better the next day once the chocolate coating has had time to slightly soften into the sponge.

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How to Store Your South African Lamingtons (Ystervarkies)

Make-ahead: The sponge cake can be baked a day in advance. In fact, slightly day-old cake is easier to dip and less likely to crumble. Wrap tightly and refrigerate until ready to assemble.

Room temperature storage: Store finished lamingtons in an airtight container at room temperature for up to 3 days. For the best flavour and texture, allow them to rest for several hours after coating.

Freezing: The plain sponge (before filling and coating) can be frozen for up to 1 month. Wrap tightly in cling wrap and thaw completely before assembling. We don’t recommend freezing fully assembled lamingtons as the coconut coating turns soggy when it thaws.

If you love make-ahead South African desserts, my Peppermint Crisp Tart and Pineapple Fridge Tart can both be assembled the day before and are equally crowd-pleasing.

Frequently Asked Questions

What are ystervarkies? Ystervarkies is the Afrikaans name for lamingtons, meaning “little porcupines” in reference to their spiky coconut coating. They are a classic South African teatime treat made the same way as Australian lamingtons.

What is a lamington? A lamington is a sponge cake cut into squares, dipped in chocolate sauce, and coated in desiccated coconut. Originally an Australian recipe, lamingtons are now equally beloved in South Africa where they are known as ystervarkies.

What jam goes in lamingtons? Raspberry jam is the most traditional choice, however strawberry jam works just as well. The key is to use a thick jam as a runny jam will ooze when the squares are dipped and make the process messy. Avoid jams with large fruit pieces, as they make slicing and reassembling the squares difficult.

Why is my sponge crumbling when I dip it? Usually, the most common reason is that the cake is too fresh and warm. Allow it to cool completely, ideally refrigerate for at least 1 hour before dipping. A cold, firm sponge holds together far better in the warm chocolate syrup.

How many does this recipe make? This recipe makes approximately 24 lamingtons using a 20cm x 30cm tray. For smaller ystervarkies (3–4 cm cubes in the South African style), use a wider tray for a thinner sponge and you can get 30–36 pieces.

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