Transform the humble lamington into a scrumptious lamington layer cake for the ultimate Australia Day dessert! Layers of soft vanilla butter cake coated in chocolate icing and a generous sprinkling of desiccated coconut, sandwiched together with luscious vanilla buttercream and raspberry jam.

Prep:
45 min
Cook:
30 min
Serves:
12

Ingredients

Vanilla Butter Cake
  1. 1 cup (220g) caster sugar
  2. 1 tsp Queen Vanilla Bean Paste
  3. 280g butter, unsalted, room temperature
  4. 2 cups (300g) self raising flour
  5. 3 large eggs
  6. 1/2 cup (125ml) sour cream
  7. 1/2 cup (125ml) milk
Chocolate Icing
  1. 3 cups (450g) icing sugar, sifted
  2. 1/2 cup (60g) cocoa, sifted
  3. 2 tbsp (40g) butter, softened
  4. 1/2 cup (125ml) boiling water
Vanilla Buttercream
  1. 250g butter, softened
  2. 3 cups (450g) icing sugar, sifted
  3. 1 tbsp Natural Vanilla Extract
  4. 1/2 cup (125ml) cream, chilled
Assembly
  1. 1 cup (250ml) raspberry jam
  2. 1 cup (90g) desiccated coconut.

Method - Vanilla Butter Cake

  1. Step 1

    This recipe will make one 20cm cake with two layers. To make a cake with four layers, use a smaller 15cm cake tin or double the mixture.

  2. Step 2

    Pre-heat the oven to 180C (fan forced) and grease and line your tin/s with baking paper.

  3. Step 3

    Using a stand mixer or hand held beaters, cream together butter, sugar, and Vanilla Bean Paste until mixture is fluffy and light in colour. Incorporate the eggs one at a time.

  4. Step 4

    In a large jug, gently mix together sour cream and milk. Add a third of the flour to mixer and mix until combined. Add half the sour cream and milk and mix well. Repeat, alternating between flour and the milk mixture until all the ingredients are incorporated.

  5. Step 5

    Bake for 25 - 30 minutes or until an inserted skewer comes out clean. Leave to cool in tin for 15 minutes before turning out onto a rack to cool completely.

Method - Chocolate Icing

  1. Step 1

    Sift icing sugar and cocoa into a large bowl. Add softened butter and water from a just boiled kettle. Use hand held beaters to beat the mixture until well combined.

Method - Vanilla Buttercream

  1. Step 1

    Sift icing sugar into a large bowl. Place butter into the bowl of a stand mixer and beat until pale and fluffy. Add icing sugar 1/4 cup at a time until all icing sugar is incorporated. Add Vanilla Extract and continue beating for 5 minutes. Add cream and beat well until icing is thick and creamy.

Method - Assembly

  1. Step 1

    When ready to assemble, chill cake in fridge for 15 minutes to firm it up and make it easier to handle. Pour desiccated coconut onto tray and set aside.

  2. Step 2

    Use a large bread knife to slice cake in two, then use a small offset spatula or bread knife to ice only the edges of the cake with chocolate icing. Immediately roll the edge of the iced cake through the coconut. Leave to one side.

  3. Step 3

    Place a little chocolate icing on cake stand and secure the first layer of Lamington Cake on it. Spread the layer with a generous amount of jam, and top with buttercream. Repeat with remaining layers. Spread the top of the cake with chocolate icing and sprinkle with desiccated coconut.

This lovely recipe is from our friends at Sweet Magazine.