Lamington Cake Recipe
An individual-sized Australian dessert, Lamington cake features raspberry jam between cake layers, all coated in chocolate and coconut.
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Instructions
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Preheat oven to 325F; grease and flour two 9x13-inch baking pans lined with parchment paper.
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Cream softened butter and sugar in an electric mixer until light and fluffy.
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Beat in eggs and vanilla, one at a time, until incorporated.
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Sift together cake flour, baking powder, and salt in a separate bowl.
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Gradually add the flour mixture to the egg mixture, alternating with milk, until combined.
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Divide batter between prepared pans and bake for about 30 minutes, or until a cake tester comes out clean.
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Cool cakes in pans for 10 minutes, then invert onto wire racks, remove parchment, and cool completely.
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Spread jam on one cake layer, top with the second layer, then trim edges and cut into 24 2-inch squares.
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Melt chocolate, milk, and butter together in a heat-safe bowl over simmering water.
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Stir in powdered sugar, cocoa powder, and 2 tablespoons boiling water until blended to form the glaze.
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Dip each cake square into the chocolate glaze, allowing excess to drip off onto a wire rack for 15 minutes.
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Roll each chocolate-coated cake square in shredded coconut and let set.