Cakes, Recipes

Pink Lamington Cake

This is a spin-off from the infamous lamington recipe that we all love so dearly. The idea of a soft and fragrant cake enrobed with a syrupy coconut coating remains undisturbed. The new addition is a vanilla cake that has a raspberry coating, courtesy of some raspberry jelly, sandwiched together with some whipped cream.

I have used my go-to-vanilla cake recipe. The jelly is from a packet and instead of dessicated coconut, I use shredded coconut. Feel free to use dessicated coconut. They are both coconut after all.

This cake can also be made into cupcakes. I have made this cake using 2 small 15cm round cakes pans. Or grease a 12 hole muffin pan and pour the cake mixture directly into the pan. No need for cupcake liners here as the cake will be coated in a raspberry glaze.

I would recommend smaller layers if you want to make this cake because you will have to handle the cake when coating in a glaze. A larger cake may break easily. 20cm round layers would also work.

This cake could even be made into 3 layers. I think this could make a fantastic celebration cake. If you do want to do 3 layers cake, double the recipe and bake in 3 X 18cm round cake pans.


Ingredients for cake

  • 125g of softened butter .
  • 3/4 c (165g) caster sugar.
  • 1c (150g) self-raising flour
  • 1 TB cornflour
  • 1 TB of vanilla
  • ¼ c of full-cream milk
  • 2 large eggs.
  • Heat oven to 180 degrees celsius.
  • Grease and  line 2 small round pans (15cm X 2) or a 12-hole muffin pan.
  • Place all ingredients in a bowl and mix with an electric mixer or add to a mixing bowl of a stand mixer and beat till batter pales in colour, (around 3 minutes as a guide)
  • First beat on medium speed to combine all ingredients and then medium-high speed to completely mix the batter into a smooth mixture.
  • Add batter into pans and bake for 25 – 30 minutes. Cool the cake in the pans for about 5 minutes before removing and placing on a cooling rack. 
  • For cupcakes use the same recipe and divide into 12 cupcakes.
  • Grease the insides of the muffin pan without cupcake liners.
  • Bake for about 15-20 minutes until well risen and golden in colour.

Raspberry Glaze

  • 1 packet of raspberry jelly
  • 1 c of boiling water.
  • 1/2 c of ice
  • I c of shredded coconut/dessicated coconut.
  • Empty the jelly crystals into a medium sized bowl.
  • Add 1 cup of boiling water and mix till the crystals have dissolved.
  • Add ½ c of ice and let it melt into the mixture.
  • Refrigerate for 10 minutes.
  • Stir the mixture twice while in the fridge to break up any lumps.  The consistency of the glaze will be a loose semi-set one.

Whipped Cream

  • 250ml chilled cream
  • 2 TB caster sugar
  • 1 tsp vanilla

Using an electric beater whip up cream, sugar and vanilla till you have firm peaks.

Assemble cake

  • Lay out the coconut on a flat plate.
  • Keep glaze close to coconut plate.
  • Take the layers of cold cakes and dip into the raspberry glaze until well coated.
  • Then roll in the coconut. 
  • Let the  coated layers of cake set on a wire rack for about 15 minutes.
  • Whip up the cream, sugar  and vanilla until you get a firmer whipped cream. 
  • You can also use a buttercream as  a filling.
  • Sandwich the cakes with the cream.
  • Scatter any additional coconut over the layered cake.
  • In the case of the cupcakes, cut each cupcake in half, fill with cream, and sandwich together. 
  • Roll each cupcake in glaze and then coconut.


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