Lamington Layer Cake

Name: Lamington Layer Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 200g self-raising flour; 220g caster sugar; 125g butter, softened; 3 eggs; 125ml milk; 50g cocoa powder; 300ml double cream, whipped; 200g desiccated coconut, toasted; 200g raspberry jam

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.

Total time

55 min

Prep

25 min

Cook

30 min

Difficulty

medium

Cuisine

Australian

vegetarian

Ingredients

200gself-raising flour

220gcaster sugar

125gbutter, softened

3eggs

125mlmilk

50gcocoa powder

300mldouble cream, whipped

200gdesiccated coconut, toasted

200graspberry jam

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.

Calories

1383

Protein

18g

Fat

100.5g

Carbs

116.6g

Fiber

14.3g

Sodium

412mg

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