Image for illustration onlyLamingtons
Cooking With KidsThis iconic Australian dessert presents a sublime marriage of airy, melt-in-your-mouth sponge cake layered with rich whipped cream and sweet raspberry jam. Each decadent square is enveloped in a velvety dark chocolate glaze and delicate coconut flakes, offering a multi-textured experience that is the perfect centerpiece for elegant entertaining or a refined afternoon coffee.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Ingredients
- 125g Salted Butter
- 250g Golden Caster Sugar
- 3 Large Egg
- 250g Self-raising Flour
- 3 tablespoons Milk
- 1/2 teaspoon Salt
- 250ml Double Cream
- 2 tblsp Icing Sugar
- 200g Raspberry Jam
- 350g Desiccated Coconut
- 80g Unsalted Butter
- 250ml Milk
- 50g Cocoa Powder
- 400g Icing Sugar
Instructions
1Heat the oven to 200C/180C fan/gas
2Butter and line a 20 x 30cm rectangle tin.
3Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.- 4Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
- 5To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
- 6Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you’re dipping).
- 7Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.
Nutrition
- Calories
- 1800
- Protein
- 15.9g
- Carbs
- 250g
Recommended Equipment & Products
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Chef tips
To keep the cake from crumbling while coating, freeze the sponge squares for about an hour before dipping. This ensures clean cuts and a perfectly smooth, even finish. For a festive twist, slice each square in half and fill with premium strawberry jam or vanilla cream before coating. Plus, kids love helping to roll the cubes in the shredded coconut!
Culinary reasoning
This iconic Australian dessert presents a sublime marriage of airy, melt-in-your-mouth sponge cake layered with rich whipped cream and sweet raspberry jam. Each decadent square is enveloped in a velvety dark chocolate glaze and delicate coconut flakes, offering a multi-textured experience that is the perfect centerpiece for elegant entertaining or a refined afternoon coffee.
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Age 9+
Confident cook
- Read the steps
- Portion and shape
Adults only
Grown-up task
- Use heat
- Handle sharp tools
Adult supervision required. Match activities to the child's age and abilities.
Skills Kids Practice
- Following instructions
- Fine motor skills
- Counting
- Teamwork
A good moment to remind kids not to share spoons, to wash hands, and to check ingredients with an adult.
