Australia's queen of chocolate reworks a classic lamington recipe to create this delicious and stunning lamington cake.


  • Sponge (makes two)

  • 215g eggs

  • 112g caster Sugar

  • 112g plain Flour

  • 1/2 teaspoon vanilla bean paste

  • 20g Unsalted butter

  • Pinch of salt

  • 120g frozen raspberries

  • Cocoa Soaking Syrup

  • 120g caster sugar

  • 120ml water

  • 45g cocoa powder

  • 20g raspberry jam

  • Coconut coating

  • 125g desiccated coconut

  • 18g dutched cocoa powder

  • Vanilla Cream

  • 400ml Bulla whipping cream

  • 50g caster sugar

  • ½ teaspoon of vanilla paste

  • Assembly

  • Raspberry jam

  • Dark chocolate block (for chocolate shavings)

  • Fresh Raspberries


  • Sponge:

  • 1.

    Whisk the eggs, cut and scraped vanilla bean and caster sugar together in a mixer with the whisk attachment to create a foam. Fold through sifted flour and salt.

  • 2.

    Melt the butter and add a little bit of the sponge mixture to the melted butter before adding the butter to the sponge mixture and folding through by hand.

  • 3.

    Break up the raspberries slightly and scatter them in. 

  • 4.

    Spread into two greased 18cm cake tins. Bake at 165°C for approximately 10 – 15 minutes.

  • 5.

    Once baked, the sponge should bounce back when you tap it with your finger. Remove from the oven and sit for 5 minutes before removing from the tin. Once cool, freeze the sponge for a minimum of 40 minutes to make it easier to handle.

  • Cocoa soaking syrup:

  • 1.

    Boil the sugar, water, cocoa powder and raspberry jam in a saucepan, stirring to avoid burning or sticking to the pan. Mix together with a whisk or stick blender. Once combined set aside to cool at room temperature.

  • Coconut coating:

  • 1.

    Combine the desiccated coconut and cocoa powder by rubbing together by hand in a bowl. Place in a flat tray when you are ready to coat the sponge.

  • Vanilla cream:

  • 1.

    Place all the ingredients in a mixing bowl and whisk together until it holds. Place the cream in a piping bag with a Saint Honore piping tube (a plain or star piping tube will be perfect as well).

  • To assemble:

  • 1.

    Remove the sponge from the freezer and trim the top of one with a serrated knife. This will be your bottom-layer sponge. While still frozen, dip just the edges and base of the bottom-layer sponge in the chocolate and role it immediately in the coconut and place it on your serving plate.

  • 2.

    Spread a layer of raspberry jam on top. Pipe cream onto the sponge going from the outside edge into the centre. Coat the second sponge on the edges and top with the cocoa syrup and coat in the prepared coconut. Place it on top of the piped cream. Pipe cream on the centre of the cake using the same technique as the filling.

  • 3.

    Create some chocolate shavings by running a sharp knife over the back of a chocolate block. The chocolate shavings can be made in advance and stored in an airtight container at room temperature or if it is too hot, store them in the fridge.

  • 4.

    Place some raspberries on the cream and cover with some chocolate shavings.

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Posted by Jessica3197Report
What am i missing here: . 'While still frozen, dip just the edges and base of the bottom-layer sponge in the chocolate' What chocolate? The cocoa soaking syrup???
This is an extremely simple 'to assemble' instructions given the amount of ingredients. Please correct so its clear.