Easy Aussie Lamington Layer Cake
Melissa created this dish for Great American Baking Show ™ Season 4. This relaxed take keeps the lamington's signature chocolate-and-coconut coat but swaps the vertical coil and pâte de fruit for tender stacked chocolate sponges, a bright raspberry buttercream and a simple chocolate icing pressed all over with shredded coconut. It is soft, fruity and deeply chocolatey, and comes together with no thermometer and no fiddly assembly.
- Time: 150 min
Source: Relaxed Recipes
Ingredients
- FOR THE CHOCOLATE SPONGE
- all-purpose flour
- cocoa powder
- caster sugar
- baking powder
- baking soda
- salt
- large eggs, room temperature
- milk
- neutral oil
- vanilla extract
- boiling water
- FOR THE RASPBERRY BUTTERCREAM
- unsalted butter, softened
- icing sugar, sifted
- freeze-dried raspberry powder
- of salt
- milk, if needed to loosen
- FOR THE SIMPLE CHOCOLATE ICING
- cocoa powder, sifted
- FOR THE COCONUT COAT
- shredded coconut
- EQUIPMENT
- × 8-inch round cake tins
- Stand mixer or hand mixer with whisk
- Mixing bowls
- Fine-mesh sieve
- Offset spatula
- Long serrated knife
- Wire cooling rack
- Cake board or flat plate
- Parchment paper