Lamington Layer Cake

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Lamington Layer Cake

This is the ULTIMATE Lamington Cake! Two soft coconut sponges layered with sweet jam and topped with a rich chocolate coating… 🤤
Course Dessert

Ingredients

For the Cake:

  • 2¾ cups self-rising flour
  • ½ cup desiccated coconut
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ cup sugar
  • 1½ cups dairy-free milk I used coconut milk + 1 tsp vinegar
  • â…“ cup coconut yogurt
  • ¼ cup oil I used light olive oil

For the Frosting:

  • ½ cup powdered sugar
  • â…” cup dairy-free butter
  • 4 oz dark chocolate chopped
  • ¾ to 1 cup desiccated coconut

For the Filling:

  • ¾ cup jam

Instructions

  • Preheat your oven to 340°F (170°C).
  • Line two round cake pans (7-inch or 18 cm).
  • Mix the dairy-free milk and vinegar, then set aside to thicken.
  • Sift the flour, desiccated coconut, baking powder, and baking soda into a large bowl.
  • In another bowl, mix together the milk mixture, coconut yogurt, and oil.
  • Pour the wet ingredients into the dry ingredients and gently mix until just combined.
  • Divide the batter between the two prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • To make the chocolate icing, sift the powdered sugar into a large bowl, then add the butter and chopped chocolate. Place the bowl over a saucepan of simmering water and stir for about 10 minutes, or until the mixture is completely melted. Transfer to a large bowl.
  • Spread the desiccated coconut onto a large plate. Take the cooled sponges and roll the edges in the chocolate icing, then in the coconut. Let them set for about 30 minutes.
  • Spread the jam over one of the sponge layers, then place the second sponge on top.
  • Spread the remaining chocolate icing over the top of the cake and sprinkle with desiccated coconut.

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