Lamington Cake
Photography by Claire Aldous.
Individual lamingtons are lovely to make but they're quite time-consuming to assemble. An easier but equally delicious option is a generous slice of this beautiful, moist Lamington Cake.
INGREDIENTS
250 grams butter at room temperature
2 cups caster sugar
6 eggs
2 teaspoons vanilla extract
2 cups plain flour
2 teaspoons baking powder
1 cup desiccated coconut
1 cup plain yoghurt
To assemble
200ml cream
200 grams dark chocolate, 62% cocoa, chopped
¾ cup seedless berry jam
1 cup cream, whipped
¼ cup shaved or shredded coconut, toasted
2 x 20cm cake tins, greased and bases lined with baking paper
METHOD
Preheat the oven to 150˚C.
Cake: Beat the butter and sugar until light and pale. Whisk the eggs and vanilla together and gradually beat into the butter until really well combined.
Combine the flour, baking powder and coconut together. Gently fold into the butter mixture along with the yoghurt.
Divide evenly between the tins and smooth the tops. Bake for 40 minutes or until a skewer inserted into the centre comes out clean.
Leave the cakes to cool completely in the tins.
To assemble: Heat the cream until just below boiling point. Take off the heat and add the chocolate. Leave for 2 minutes then whisk until smooth and glossy.
Cool until thick but still pourable. Place one cake on a serving plate. Spread with the jam then with a layer of the cream, serving the remaining cream separately. Gently place the second cake on top.
Pour over the ganache and spread evenly, letting it drizzle down the side of the cake. Top with toasted coconut if using then leave the ganache to set. Makes 1 generous cake.
The unfilled cakes can be made 2 days ahead of assembling. Wrap well in plastic wrap and store in an airtight container.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!