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.
- 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!
- 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.
- Preheat the oven to 180°C and grease two deep, 20cm cake tins, round or square.
- Beat butter and sugar together with an electric mixer until pale.
- Add the eggs, one at a time, beating well after each addition.
- Add in the flour and baking powder and beat until just combined.
- Pour the mixture evenly into the two tins, pop into the oven and bake for 15-20 mins until lightly golden brown.
- Allow to cool on a wire rack.
- Put the Milo into a small bowl, then sift the cocoa powder and icing sugar on top and stir together.
- 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.
- Set aside to cool slightly while you start to assemble the cake.
- Using electric beaters, whip the thickened cream until light and fluffy.
- Using a serrated knife, carefully slice each cake horizontally so you have four cakes.
- 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.
- 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.
- 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.
- You’re done! Enjoy!