Ever had a lamington cake before? Well, they’re delicious! Soft pillowy sponge cake covered in chocolate and coconut *winning already* with freshly whipped cream and 5-minute raspberry jam. So good!
My Lamington Cake is inspired by the good Old square Aussie treat, but with an added twist! Made up of delicate, melt in your mouth sponge cake, whipped cream and possibly the easiest 5-minute raspberry sauce. This cake is a mouth-watering treat!
Nick’s favorite thing…
I absolutely adore how much you guys love this cake. It makes me so happy! But for me, what stands out with this cake is just how yummy the combination of chocolate, coconut, whipped cream and fresh raspberry jam are!
What does lamington cake taste like?
The sponge is soft and flavored with yummy vanilla bean paste, the chocolate is sweet and beautifully compliments the unsweetened coconut. The whipped cream is fresh and fluffy, but my favorite stand out thing about this cake is that 5-minute raspberry jam. It’s not too sweet.
What are the ingredients I need for the lamington cake?
Caster sugar – also known as superfine sugar.
Butter – I used unsalted butter that was softened.
Self-rising flour – this is regular plain flour with baking powder mixed into it. Also known as self-rising flour
Eggs – I used large eggs.
Sour cream – this is used to help make the cake moist.
Milk – I used cow’s milk, but almond milk will work too.
Dark chocolate – I used nestle buttons.
Heavy cream – this is the type of cream you use for whipping.
Fresh raspberries – can use frozen if they’re not in season.
Granulated sugar – caster or superfine sugar will also work.
Lemon juice – always use fresh!
Salt – I used fine salt.
Sweetened condensed milk – this will help sweeten the whipped cream.
desiccated coconut – this is like unsweetened shredded coconut but finer.
My Top Tips!
- Use a cake leveller or large serrated knife to trim the top off each cake. That way your cake wont look lopsided.
- You can use fresh
Other Yummy Aussie Recipes You Might Like!
- Fairy Bread Lamingtons – Two Aussie classics combined!
- Fairy Bread Pavlova – Yet again an Aussie classic combo!
- Lamington Swiss Roll – Swiss roll, meet the lovely flavours of lamingtons!
- Tim Tam Tart – Celebration of Tim Tam cookies!
- Anzac Day Cookie Cupcakes – Yummy oat cookies in cupcake form!
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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
- 2 cups caster sugar
- 2 tsp vanilla bean paste
- 2 1/2 cups unsalted butter, room temperature
- 4 cups self-raising flour
- 6 large eggs
- 1 cup sour cream
- 1 cup milk
- 2 cups dark chocolate
- 1 cup heavy cream
5-minute Raspberry Jam
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp salt
- 2 1/2 cups heavy cream
- 1/2 cup sweetened condensed milk
- 1 cup dessicated coconut
5-minute Raspberry Jam
- To make the jam, simply add all the ingredients into a medium sized saucepan. Stir using a wooden spoon until the ingredients come toa boil, turn heat down to medium low and allow to simmer for 5 minutes. Takeoff the heat and allow to cool to room temperature. If you have any spare jam it can be stored in an airtight container or jar in the fridge for up to two weeks.
- Pre-heat a fan forced oven to 180C / 350F. Spray three8-inch cake tins with oil spray and line the bottom with baking paper.
- Add the butter, sugar and vanilla extract into a large mixing bowl or a stand mixer bowl. Use electric beaters or stand mixer fitted with the paddle attachment and begin beating on low speed to begin with until the ingredients are well combined. Turn the speed up to high and continue whipping for 5 minutes.
- Stop the mixer and scrape down the bowl using a spatula. Add egg one at a time while the mixer is on medium speed. Once all the eggs have been incorporated, stop the mixer and scrape down again.
- Add the flour, sour cream and milk. Mix on low speed until well combined. Stop mixing once there are no dry ingredients showing.
- Distribute the batter evenly amongst the cake tins and bake for 30-35 minutes. Leave to cool in tin for 15 minutes before turning out onto a rack to cool completely.
- Add chocolate and cream into a large microwave bowl and microwave for 20 seconds at a time, mixing each time until smooth.
- Add all ingredients into a large mixing bowl and whip to stiff peaks using an electric hand mixer.
Let's put it together!
- Use a cake leveller or large serrated knife to trim the top off each cake.
- Pour 1/3 of the chocolate ganache onto each layer of the trimmed cakes. Use a small offset spatula to spread the chocolate around the top and sides of the cake. Then sprinkle coconut on the top and sides of the cake where there’s ganache.
- Place a large piece of baking paper on top of the cake and carefully flip it around so the cake is ganache side down with the ganache free side facing up.
- Place the first layer of cake onto your serving dish and top with raspberry jam. Spread to the edges of the cake allowing some to drip over so it shows. Then add a generous spatula of whipped cream and spread almost to the edge of the cake. Add the next layer of cake and repeat. Add the final layer of cake and it’s done!
- Cake can be stored in an airtight container in the fridge for up to three days.