Yummy! Strawberry lamington cake recipe

Yummy! Strawberry lamington cake recipe

This lamington recipe tastes better than it looks! 

Strawberry lamington cake recipe from The Tocka Blog
Strawberry lamington cake/ Supplied

Food blogger, Landi Govender, made this strawberry lamington cake for her husband.

He returned home after weeks abroad and she wanted to treat him to something special.

"Lamingtons are his favourite," she says.

We are used to having lamington squares but a whole lamington cake? Sign us up!

Here's the recipe:

Lamington cake ingredients

Butter cake
125 g butter , softened
1 cup caster sugar
1/2 tsp vanilla extract
3 eggs , room temperature
1 3/4 cups cake flour
3.5 tsp baking powder
1/2 cup milk
150 ml fresh cream, whipped to soft peaks with 2 tablespoons of icing sugar

Lamington cake icing

4 cups icing sugar, sifted
1 sachet strawberry jelly powder
1 tbsp butter
200 ml boiling water

Lamington cake coating

3 – 4 cups desiccated coconut

Lamington cake instructions

Butter cake

1. Preheat oven to 180C. Sift flour and baking powder together.

2. Grease a 20 cm x 30 cm cake pan. Spray with baking spray or line with baking paper.

3. Beat butter, sugar, and vanilla with an electric mixer on medium high speed until light and fluffy. Add eggs one at a time, beating well after each addition so the batter is smooth, not curdled.

4. Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.

5. Pour the batter into the prepared pan and bake for 20 minutes or until a skewer inserted into the centre comes out clean.

6. Stand for 5 minutes then lift the cake out onto a wire rack and cool completely.

Prep cake to coat

Pop cake rounds into the freezer, this will make it easier to coat.


Combine the icing ingredients in a heatproof bowl and mix until smooth. Should be a syrup consistency.


Place coconut in a shallow bowl or pan with a large surface area.

Place the cake in the icing to coat. Transfer it into the coconut and quickly coat in coconut. Transfer to a serving tray.

Repeat with the remaining sponge.

Fill with whipped fresh cream and fresh strawberries and serve.

Best kept in the fridge, serve at room temp.

ALSO READ: Recipe: Decadent soji and cream

ALSO READ: #MeatFreeMonday: Darren Maule makes pasta dish using baby food

Visit The Tocka Blog


 for more tasty recipes. 

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