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4 from 1 vote

Lamington Layer Cake

Calories: 0kcal
Author: Lauren


  • For the Sponge
  • 2 tablespoons of butter - melted
  • 2 tablespoons of cornflour
  • 4 eggs - at room temperature
  • ¾ cup of caster sugar
  • 1 teaspoon of vanilla extract
  • 1 cup of self raising flour
  • ¼ cup of boiling water
  • For chocolate icing
  • 3 cups of icing sugar mixture - sifted
  • 1 ½ tablespoons of cocoa
  • cup of water
  • 2 cups of coconut
  • To decorate
  • 600 ml of thickened cream
  • 1 tablespoon of icing sugar
  • 1 teaspoon of vanilla extract
  • ½ cup of raspberry jam


  • Preheat your oven to 180 degrees. Use 1 tablespoon of the melted butter to grease two x 20cm round cake tins and then sprinkle 2 teaspoons of cornflour over each greased tin. Give the tins a good shake to evenly coat the cornflour before tipping out the excess. Line the base of each tin with a sheet of baking paper.
  • Use an electric mixer to beat together the eggs, caster sugar and vanilla extract for approximately 8 minutes or until it becomes thick and creamy.
  • In a small bowl, sift together the self raising flour and remaining 1 tablespoon of cornflour three times.
  • Sift the flours over the egg mixture, and using a large metal spoon, gently fold the ingredients together.
  • Combine the remaining 1 tablespoon of melted butter with the boiling water in a small jug and pour down the side of the bowl into the egg mixture. Fold until just combined.
  • Divide the mixture evenly between the two cake tins and place in the oven to bake for 20 minutes, or until the sponges are golden and a skewer inserted into the centre of the tin comes out clean. Allow the cakes to cool in their tins for 5 minutes before carefully turning onto a wire rack to completely cool.
  • Once the cakes have cooled (ideally waiting until the next day), it's time to make the chocolate icing. Place the coconut in a large container and set aside until needed.
  • Combine the cocoa, icing sugar and water in a large container (big enough for the cake to fit in) and mix until all the ingredients have combined. You want the icing to be quite runny, so add a little water if it's too thick.
  • Carefully coat each of the cakes in the chocolate icing - I find it easier to hold the cake with one hand and pour the icing over the top of it with a ¼ measuring cup. Once the cake has been completely covered with icing, place it in the container with the coconut and cover.
  • Repeat above to cover the second cake with icing and coconut.
  • Allow the icing to set on both of the cakes before carefully slicing each cake in half horizontally.
  • Place the thickened cream, extra icing sugar and vanilla extract in a medium sized bowl and beat with electric beaters until soft peaks form.
  • Place one layer of cake on your serving plate - leaving exposed cake on top. Carefully cover the surface with raspberry jam and cream. Place the next layer on top of the jam and cream and repeat.
  • Continue until all three layer have been covered in jam and cream before carefully placing the final layer on top of the cake.
  • You can sprinkle the cake with a little extra coconut if you like.
  • Enjoy!


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg