Lamingtons are universally loved. Soft cake, rich chocolate coating and nubbly small bits of coconut make this an altogether heavenly loaf. This loaf is an amazing transportation system for all things Lamington.
And so easy to slice and serve. The addition of the raspberry jam adds a delightful pop of colour and tangy taste.
This is a very soft cake and if you try and cut it in half immediately once cooled, the cake may break. Keeping the cake in the fridge for a few minutes firms up the cake and makes it easy to handle. Don’t miss this step out.
Ingredients for Cake
CAKE INGREDIENTS
- 185 g butter
3/4 c caster sugar - 1 1/2 c self-raising flour
- 1 tsp baking powder
- 2/3 c dessicated coconut
- 3 eggs
- 1/3 c milk
FILLING AND TOPPING
- 3-4 TBS raspberry jam
- 1/3 c dessicated coconut for coating the cake
Method to make Cake
- Preheat oven to 180 degrees celsius.
- Grease and line the base of a 12 cm x 24 cm loaf pan.
- Measure out all the cake ingredients into a large mixing bowl.
- Beat with an electric beater for about 3 – 5 minutes until the batter is pale, light and creamy. Make sure to scrape the sides and bottom of the bowl a few times in between beating.
- Turn mixture into the greased and lined loaf pan.
- Bake for 40-45 minutes until the loaf is well risen, deeply golden brown and coming away from the sides of the pan.
- Cool loaf in pan for about 5 minutes before turning out onto a wire rack to completely cool.
Chocolate Frosting
- 1 1/2 c sifted icing sugar
- 3 TBS sifted cocoa powder
- pinch of salt
- 2 TBS soft butter
- 1 tsp vanilla extract
- 2 TBS boiling water
- Sift icing sugar, salt and cocoa into a mixing bowl.
- Add the butter, vanilla and boiling water and mix to a smooth icing.
Assemble Cake
- Once cake is cool, wrap in plastic wrap and keep in the fridge for 15-20 minutes. This is to help the cake hold it’s shape when cut.
- Using a serrated knife, cut the cake horizontally into 2 equal halves.
- Spread a thick layer of jam on the bottom half and gently add the top half back in place.
- Add the chocolate frosting to the cake and using a palette knife, smooth the icing over the tops and sides of cake.
- Once the cake is covered, sprinkle the dessicated coconut over the tops and sides of the cake.
