Jaded spoon


Another aussie traditional aussie dessert. The humble lamington, the first cake to be sold out at any school fete around the country at any time. I find it easier to make the sponge the day before and freeze it before coating it but if you do not have the time you can just follow the recipe... Hope you like it as much as we do!

pinch tips: How to Cream Butter & Sugar



125 g
unsalted butter
3/4 c
caster sugar
1 tsp
vanilla extract
1 1/4 c
plain flour
1 1/4 tsp
baking powder
1/2 c


3 c
icing sugar (confectioners sugar)
3/4 c
cocoa powder
1/3 c
boiling water
75 g
butter, melted
desiccated coconut to coat
whipped cream (the real stuff please not fake)
strawberry or raspberry jam

Directions Step-By-Step

Beat the butter, sugar and vanilla in an electric mixer until light and creamy.
Gradually add the eggs and beat well. Add the flour and baking powder and mix until well combined. Stir in the milk.
Spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 20 minutes or until cooked when tested with a skewer and cool on a wire rack.
Cut into 6cm squares.
Topping... Sift together the icing sugar and cocoa. Mix with the boiling water and melted butter. Using 2 forks to hold the sponge squares, dip in the chocolate icing and roll in desiccated coconut.
Allow to set on a wire rack.
Once the chocolate is set and just before you serve it, cut in half and spread with jam and cream. Top with the other half of the cake and serve immediately. You can add some sliced Strawberries too if you like.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids