Caster Sugar
Light, fluffy raspberry dipped cakes rolled in coconut, a popular Kiwi favourite.
Sponge
Icing
To Serve
It is best to add cream and jam just before serving. Any leftover filled lamingtons will need to be refrigerated. Unfilled lamingtons can be stored in an airtight container at room temperature.
Lamingtons can be served plain, without jam and cream, if preferred.
Raspberry jelly could be swapped for strawberry jelly.
Sponge
Preheat oven to 180ºC conventional/160ºC fan bake. Grease a 20cm square cake tin and line with baking paper.
Icing
In a medium bowl, dissolve jelly crystals in the boiling water. Whisk in butter and icing sugar until well combined and smooth. Place half the coconut in a separate bowl or pan. Line a large tray with baking paper.
To Serve
Whip cream and icing sugar, if using, to soft peaks. Transfer to a large piping bag fitted with a large open star piping tip. Slice through the top of each lamington in the centre, to about halfway down. Fill with whipped cream and top with a dollop of jam.
NOTE
Recipe improved and updated October 2022.
It is best to add cream and jam just before serving. Any leftover filled lamingtons will need to be refrigerated. Unfilled lamingtons can be stored in an airtight container at room temperature.
Lamingtons can be served plain, without jam and cream, if preferred.
Raspberry jelly could be swapped for strawberry jelly.
To serve
Icing
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