Giant lamington cake with Milo icing for Australia Day

Giant lamington cake with Milo icing for Australia Day / via

Happy Australia Day! For something a little different, I thought I’d post a recipe – for a giant lamington cake smothered in Milo icing, nonetheless!

I have a soft spot for lamingtons. You just can’t go past sponge cake dipped in a runny mixture of icing sugar and cocoa and then rolled in coconut. Add in a jam + cream filling, and that touch of Milo .. yumm! What a treat!

I’ll cut to the chase – here’s the recipe. It’s really easy, so I hope you’ll try it! You can make 2 x two-layer cakes, or one big 4-layer cake – the assembly is up to you! If you want 2 x two-layer cakes, double the icing recipe.

Sponge Cake
  • 225g butter, at room temperature
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • 250ml thickened cream
  • 200g jam – strawberry or raspberry is best, you can also try lemon!
Milo Icing
  • 2 tbsp Milo
  • 2 tbsp cocoa powder
  • 2 tbsp icing sugar
  • 2 tbsp boiling water or heated milk
  • Coconut to decorate – I used shredded, or you can use desiccated.
Sponge Cake
  1. Preheat the oven to 180°C and grease two deep, 20cm cake tins, round or square.
  2. Beat butter and sugar together with an electric mixer until pale.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Add in the flour and baking powder and beat until just combined.
  5. Pour the mixture evenly into the two tins, pop into the oven and bake for 15-20 mins until lightly golden brown.
  6. Allow to cool on a wire rack.
Milo Icing
  1. Put the Milo into a small bowl, then sift the cocoa powder and icing sugar on top and stir together.
  2. Add in the boiling water or hot milk a little bit at a time, stirring well, until the mixture becomes a spreadable consistency. You might like to use a whisk to ensure there are no lumps.
  3. Set aside to cool slightly while you start to assemble the cake.
Putting it all together
  1. Using electric beaters, whip the thickened cream until light and fluffy.
  2. Using a serrated knife, carefully slice each cake horizontally so you have four cakes.
  3. Place the first layer of cake on your serving plate and spread 2 tbsp of the jam evenly across the cake, and then 2 tbsp of whipped cream on top. Try not to mix the jam into the cream. Add the next layer of cake.
  4. If you want one big 4-layer cake, continue spreading the jam and cream between each layer. Otherwise repeat step three, so you have two, 2-layer cakes.
  5. When the top layer/s have been placed, spread the cooled Milo icing over the top of the cake – the messier the better!! Sprinkle coconut over the top.
  6. You’re done! Enjoy!


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