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3.17 from 6 votes

Jam and Cream Lamingtons

Prep Time35 mins
Cook Time30 mins
Total Time1 hr 5 mins
Servings: 9


  • 6 eggs
  • 1 ¼ cups 190g of plain flour
  • ¾ cup 175g of caster sugar
  • 60 g of melted butter
  • 1 teaspoon of vanilla extract
  • Chocolate Icing
  • 3 cups 450g of icing sugar
  • ¾ cup cocoa
  • 75 g melted butter
  • ½ cup of boiling water + extra 1 cup
  • 2 cups desiccated coconut
  • 300 ml of thickened cream
  • 1 teaspoon of vanilla extract
  • 250 g of strawberries thinly sliced.


  • Preheat your oven to 180 degrees and line the base and sides of a 20cm x 20cm square cake tin with baking paper.
  • Place the eggs and caster sugar into the bowl of an electric mixer and beat for 8 - 10 minutes until the mixture is thick and creamy and has approximately tripled in volume.
  • In the meantime, sift the plain flour into a separate bowl.
  • Sift the flour over the top of the bowl with the egg mixture and gently fold through with a spoon. Add the melted butter and vanilla extract and fold through until just combined.
  • Pour the mixture into your prepared tin and place into the pre-heated oven. Bake for 30 minutes or until the sponge is cooked through when tested with a skewer. Allow it to completely cool before continuing to the next step.
  • Place the desiccated coconut into a large bowl.
  • In another large bowl, sift the icing sugar and cocoa before adding the melted butter and boiling water and whisk to combine.
  • Cut the cooled sponge into nine squares and coat it in the chocolate icing before tossing in the desiccated coconut and then place the Lamingtons onto a wire baking wrack to set - repeat until all Lamingtons are coated.
  • Once the Lamingtons have set, place the cream, vanilla extract and icing sugar into a bowl and beat with a handheld mixer until soft peaks form.
  • Cut the Lamingtons in half horizontally and add a generous amount of whipped cream and sliced strawberries.
  • Serve immediately or pop into the fridge until needed.


It’s important to make sure your cake is completely cool before cutting into squares.
You can also make your cake a day in advance and this will actually make it easier to cut and coat with the chocolate icing.
If you find your chocolate icing is too thick (you want it to be quite runny so that it’s easier to dip the chocolate sponge into) simply add an extra ¼ cup of boiling water and mix to combine until you get the right consistency.
Also if your icing begins to set, add some of the extra boiling water and mix to get the right consistency again.