These aren’t your nana’s lamingtons (though she’d definitely approve). Light sponge, homemade strawberry jam, and a generous dollop of whipped cream—all wrapped up in a dark choc-coconut coat. They’re messy, indulgent, and totally worth the sticky fingers. Lamingtons, but make ’em luxe.
Category
Dessert
Servings
4-8
Prep time
45 minutes
Cook time
45 minutes
These aren’t your nana’s lamingtons (though she’d definitely approve). Light sponge, homemade strawberry jam, and a generous dollop of whipped cream—all wrapped up in a dark choc-coconut coat. They’re messy, indulgent, and totally worth the sticky fingers. Lamingtons, but make ’em luxe.
Ingredients
- 500g strawberries, fresh or frozen, hulled and chopped
- juice of ½ lemon
- 1 ½ cups (330g) caster sugar
- 125g butter, at room temperature
- 1 tsp vanilla extract
- 3 eggs, at room temperature
- 1⅓ cups (200g) self-raising flour*
- 2 tbsp cornflour
- ¼ tsp fine sea salt
- ½ cup (125ml) milk, at room temperature
- 600ml cream, whipped, plus extra to serve
- 200g dark chocolate, chopped
- 50g butter, chopped
- ¾ cup milk (180ml)
- 2 tbsp cocoa powder, sifted
- 2 cups (320g) icing sugar mixture
- 2 cups (160g) desiccated coconut
- coconut chocolate, shaved into curls
- strawberries, sliced, to serve
Directions
Combine the strawberries, lemon juice and ½ cup of the sugar in a large saucepan on medium high.
- Bring to a boil, stirring often, then reduce heat to medium-low, simmer for 20-25 minutes, stirring often. Jam should be thick and syrupy, until it reaches 105°C (220°F) on a candy thermometer.
- To test the jam, add a small drop to a frozen plate and return to the freezer for 5 minutes. Run a spoon through the jam and if it wrinkles and holds shape it is ready.
- Remove the jam from the heat if thickened enough and pour the jam into a sterilised jar and allow to cool.
- Preheat the oven to 160°C fan force (320°F), grease and line a 20cm x 30cm oven tray allowing paper to extend up the sides.
- Beat the butter, remaining sugar and vanilla in an electric mixer with the paddle attachment on medium until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift flours and salt together, add a third to the mixer and fold in on low speed.
- Add half the milk, slowly, until just combined. Repeat with remaining flour and milk, finishing with the flour.
- Pour the batter into the tray and bake for 20-25 minutes, until a skewer inserted in the centre comes out clean.
- Allow to stand in the pan for 5 minutes, before transferring to a wire rack to cool completely, ideally overnight.
- Once your cake is cold, trim the edges and the top with a serrated knife to level. Cut the cake in half vertically.
- Spread one of the cake halves with the jam (you will only need about half so save the rest for another use).
- Gently spread half the whipped cream over the jam in an even layer.
- Place the other slice of cake on top and slice into 4 equal portions**. Place on a tray and freeze for 15 minutes to become firm.
- Melt the butter and chocolate over low heat in a bowl over a saucepan of simmering water.
- Add the cocoa and icing sugar and whisk in the milk until you have a slightly thickened mixture. Leave on the stove over very low heat.
- Place coconut into a shallow bowl.
- Using a large fork, dip the pieces of cake in the icing, turning carefully to coat.
- Allow the excess to drip off then place in coconut and roll to coat.
- Place the coated cake on a rack over a tray and allow to set, about 20 minutes.
- To serve, slice a portion in half diagonally, then place on a serving plate. Serve with remaining whipped cream, chopped strawberries, toasted coconut flakes and shaved coconut chocolate.
Recipe notes
*You can substitute plain flour for the self-raising flour and then add 2 tsp baking powder.
**If you prefer smaller servings simply cut sandwiched cake into smaller rectangles.
