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Lamington Layer Cake
Australian lamington flavours in a celebration cake — chocolate sponge with coconut cream. Toasting the coconut before rolling it around the cake gives this version real depth of flavour instead of the plain, raw coconut of a classic lamington.
Ingredients
Instructions
Beat butter and sugar. Add eggs one by one. Fold in flour, cocoa and milk alternately.
Bake in two 20cm tins at 180°C for 25 minutes. Cool.
Spread jam on one layer, then whipped cream. Top with second layer.
Spread cream around the outside and roll in toasted coconut.
Refrigerate 1 hour before slicing.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
