Layered Lamington Cake

Name: Layered Lamington Cake
Prep time: PT30 minutes
Cook time: PT2 hours plus cooling time
Total time: 2 h
Yield: 10 servings
Cuisine: Baking
Ingredients: 250 g (250 ml) soft butter; 2 cups (500 ml) Huletts White Sugar; 4 large eggs; 1 tsp (5 ml) vanilla essence; 3 cups (750 ml) cake flour; 4 tsp (20 ml) baking powder; 1 cup (250 ml) milk; ¾ cup (180 ml) plain smooth cream cheese; 3 Tbsp (45 ml) strawberry or mixed berry jam; 3 cups (750 ml) Huletts Icing Sugar; ⅓ cup (80 ml) cocoa; 125 g (125 ml) butter; 1 tsp (5 ml) vanilla essence; 1 cup (250 ml) boiling water; 40 g good-quality dark chocolate; 1½ -2 cups (375-500 ml) desiccated coconut; rose petals and fresh strawberries or raspberries for garnish

Recipes Bakes & Desserts

Layered Lamington Cake

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SERVES 10

PREP TIME 30 minutes

COOK TIME 2 hours plus cooling time

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Ingredients

Cake

250 g (250 ml) soft butter
2 cups (500 ml) Huletts White Sugar
4 large eggs
1 tsp (5 ml) vanilla essence
3 cups (750 ml) cake flour
4 tsp (20 ml) baking powder
1 cup (250 ml) milk

Cream cheese filling

¾ cup (180 ml) plain smooth cream cheese
3 Tbsp (45 ml) strawberry or mixed berry jam

Chocolate syrup

3 cups (750 ml) Huletts Icing Sugar
⅓ cup (80 ml) cocoa
125 g (125 ml) butter
1 tsp (5 ml) vanilla essence
1 cup (250 ml) boiling water
40 g good-quality dark chocolate
1½ -2 cups (375-500 ml) desiccated coconut
rose petals and fresh strawberries or raspberries for garnish

Method

Cake

Preheat oven to 180°C. Line and lightly grease two 20 cm cake tins.
Cream butter and white sugar together until light and fluffy.
Add 2 eggs with vanilla essence and beat well. Add the remaining eggs and beat until a smooth mixture forms.
Sift flour and baking powder together. Add half of the flour mixture with half of the milk and beat to incorporate into the egg mixture. Repeat with the remaining flour and milk and beat to form a smooth batter. Take care not to overmix.
Divide the batter equally between the two cake tins and smooth evenly on top. Bake for 35-40 minutes or until a cake tester or skewer comes out clean. Allow cakes to stand for a few minutes. Carefully turn out with the ‘flatter’ bottoms facing up and allow to cool completely on a cooling rack while preparing the filling and syrup.

Cream cheese filling

Place all the ingredients except the coconut and garnish, in a small saucepan. Heat over a low temperature, while stirring continuously, until icing sugar, butter and chocolate have melted.
Bring just to the boil and allow to simmer to thicken slightly. The syrup should easily coat the back of a metal spoon. Allow to cool for a few minutes, to thicken. Whisk through to make sure it’s smooth.
Place cooling racks with cakes over a large baking tray. Make sure that the flatter bottom of each cake still faces up. Carefully spoon half of the syrup over each cake, spreading it evenly, allowing the excess to drip onto the baking trays. Make sure that the edge of each cake is also coated with the syrup.
Place the cooling rack with the cakes over a clean baking tray. Sprinkle the chocolate layer of each cake generously with coconut in an even layer. Cover the sides, by gently tapping coconut onto the edge with your fingers, gently brush off any excess coconut.
Turn one cake on its coconut side onto a large serving plate. Spread the cream cheese mixture in an even layer onto the ‘naked’ side of the bottom layer.
Carefully place the second layer of cake on top of the filling. Garnish with rose petals, fresh strawberries or raspberries, when in season. Slice and enjoy.

Serving suggestion

Any leftover chocolate syrup will be delicious over ice cream.

Tip

This cake keeps well for 2-3 days. Turn a large bowl upside down over the cake to cover it.

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