A lamington is a true Australian dessert (no pavlova palaver here!) and features a soft vanilla sponge, dipped in a chocolate icing and coated in desiccated coconut.
We've taken our version further by slicing the sponge horizontally and layering with raspberry jam.
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Yields:
16 serving(s)
Prep Time:
40 mins
Cook Time:
35 mins
Total Time:
1 hr 15 mins
Cal/Serv:
490
Ingredients
For the sponge
250g
unsalted butter, softened, plus extra to grease
250g
caster sugar
4
medium eggs, beaten
75g
natural yogurt
1Tbsp.
vanilla bean paste
250g
self-raising flour
For the filling and icing
150g
raspberry jam, see intro
450g
icing sugar
75g
cocoa powder
75g
unsalted butter, chopped and softened
250g
desiccated coconut
Directions
Step 1Preheat oven to 170°C (150°C fan) mark 3 and grease and line a rough 20 x 30cm roasting tin with baking parchment. For the sponge, in a large bowl using a handheld electric whisk, beat the butter and sugar until pale and fluffy. Gradually beat in the eggs, followed by the yogurt and vanilla.
Step 2Add the flour and fold in using a large metal spoon. Scrape into the lined tin and smooth to level. Bake for 35min, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
Step 3Transfer the sponge to a board. Using a large bread knife, slice in 1/2 horizontally. For the filling, spread the jam over the top of the base sponge, then lay the other sponge layer back on top. Slice into 16 small rectangles.
Step 4For the icing, sift the cocoa powder and icing sugar into a large bowl. Add the butter and whisk in 225ml just-boiled water to make a glossy icing. Empty 1/2 the desiccated coconut into a shallow bowl.
Step 5Working 1 at a time, dip the cakes into the chocolate icing, shake off excess and then gently roll in the coconut to cover. Set on a wire rack. Repeat with remaining cakes, adding the remaining coconut to the bowl, when needed. Leave to set for about 30min before serving.
TO STORE: Keep in an airtight container at room temperature for up to 4 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
