Aussie Lamington Cake

If you liked the Deluxe Aussie Burger, why not make this for dessert?

Traditionally lamingtons are small, sometimes bite-sized cakes but I thought I would make life easier by making one big cake. Putting the icing and coconut on is still a little messy, but nowhere near as bad as if you made a dozen small cakes.

Making the cake like this also allowed me to have the excuse to fill it with strawberry jam. I love the way it makes the cake seem extra moist.

I adapted this recipe from one in the February 2012 issue of Australian Good Food magazine.

As with most sponges, this cake is best eaten on the day it is made.


  • 125g/4.5 oz unsalted butter, softened
  • 1 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1/2 cup milk
  • 1 and 3/4 cups self raising flour
  • approx 1/2 cup strawberry jam


  • 2 cups icing (powdered) sugar, sifted
  • 2 tbsp cocoa powder
  • 3 tbsp boiling water
  • approx 1 cup dessicated coconut


  • Heat your oven to 180C/160C fan forced/350F.
  • Spray two 20cm/8in non stick pans (preferably springform, or silicon if you have a shaped pan) with cooking spray. If you only have one pan then that isn’t a problem – you will just have to cook the cake in two batches.
  • In a large bowl beat together the butter, sugar and vanilla until creamy.
  • Add the eggs one at a time, beating well after each.
  • Fold in half the flour and milk until combined, and then fold in the remainder.
  • Divide the mixture between the pans, (or, if you only have one pan, put half the mixture into it), and then smooth the surface.
  • Cook for approximately 15 minutes, or until lightly golden. Test that a skewer inserted into the centre of the cake comes out clean. (Repeat with the remaining mixture if you have only used one pan.)
  • Once cooked, remove the cakes from the pans and allow to cool on a wire rack.
  • When the cakes have cooled, place one on a large plate (not your serving plate), spread over the strawberry jam and then place the other cake on top.
  • Mix the icing (powdered) sugar, cocoa powder and boiling water together in a medium bowl to make a smooth icing.
  • Working quickly, cover the top and sides of the cake with the icing.
  • Then sprinkle over the coconut until the cake is evenly covered.
  • Leave the cake for at least 15 minutes so the icing can set, then transfer to your serving plate.
  • Enjoy!

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6 Responses to Aussie Lamington Cake

  1. Averil says:

    YUm… Yum. I love lamington’s.

  2. This cake looks so moist with the addition of strawberry jam. I also love your star cake mold. BAM

  3. Pingback: Classic Victoria Sandwich Cake | Recipe Adaptors

  4. Pingback: Australia Day: Recipe round-up for your BBQ | Recipe Adaptors

  5. Pingback: Australia Day: Lamington Cheesecake | Recipe Adaptors

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