For the classic butter sponge
- 175 g self-raising flour sifted
- A pinch of sea salt
- 175 g unsalted butter at room temperature and diced
- 175 g caster sugar
- 4 x 700 g free-range eggs at room temperature
- 1 teaspoon of vanilla extract or vanilla bean paste
- Raspberry or strawberry jam for the filling
- 100 g good quality dark chocolate min 60% cocoa solids
- 5 g unsalted butter
- 50 g pure icing sugar
- 50 ml whole milk
- 5 g dutch cocoa powder
- 50 g desiccated coconut
- 50 g long-thread coconut or coconut flakes
Preheat the oven to 180oC. Grease or line a loaf tin with baking paper.
Place butter & sugar into a mixing bowl & mix with handheld beaters or a stand mixer for 5 minutes or until pale & fluffy. Don’t rush this process.
Crack the eggs into a separate bowl and add the vanilla. Whisk lightly with a fork.
Gradually add the beaten eggs into the butter and sugar mixture (in approximately 5 batches). Mix gently between each addition.
Add in just a little of the sifted flour & salt once all the egg has been incorporated. Then, finish mixing the remaining flour in by hand, using a large metal spoon until just combined.
Place the batter into the prepared loaf tin.
Bake for approximately 35-40 minutes. To test for doneness, touch the centre of the cake with a finger. If it bounces back & leaves no indentation, it is ready. Cool in the tin for 10 minutes before turning onto a wire rack to cool completely.
For the chocolate coating, combine all of the ingredients in a heatproof bowl. Place over a saucepan of simmering water ad stir until well combined and melted.
Combine both of the coconut mixtures in a separate bowl.
To assemble the lamington cake
Slice the loaf cake through the centre and smother with your choice of either strawberry or raspberry jam. Pop the top lid of the sponge cake back on top.
I like to use a pastry brush to paint the chocolate coating on top. Once covered and smothered in chocolate, sprinkle over the coconut and pat it onto the cake gently.
I’ve made my lamington loaf cake here using a classic butter sponge cake (otherwise known as Victoria sponge).
Unlike traditional lamington squares, I have used a mix of long shredded coconut and desiccated coconut for this lamington cake recipe – to dress the cake. You can stick to straight out desiccated coconut if you prefer.
You can certainly make the cake the day before if you wish, before icing & dressing.
Serving: 80g | Calories: 523kcal | Carbohydrates: 67g | Protein: 6g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 161mg | Potassium: 142mg | Fiber: 4g | Sugar: 43g | Vitamin A: 553IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg