Raspberry Lamington Twist
60% authentic · Australian Fusion
A delightful variation that incorporates a layer of raspberry jam between two sponge cake squares before coating them in chocolate and coconut, adding a fruity burst.
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Ingredients
- All-purpose flour1.5 cups
- Granulated sugar1 cup
- Eggs3 large
- Milk0.5 cup
- Butter0.5 cup
- Baking powder1.5 tsp
- Vanilla extract1 tsp
- Powdered sugar3 cups
- Unsweetened cocoa powder0.5 cup
- Butter0.25 cup
- Milk0.5 cup
- Raspberry jam1 cup
- Desiccated coconut2 cups
- Saltpinch
Steps
- 1
Prepare the sponge cake as per the Classic Lamingtons recipe (Steps 1-6). Let it cool completely.
- 2
Once cooled, cut the cake into 2-inch squares.
- 3
Spread a thin layer of raspberry jam onto one side of a cake square. Top with another cake square, jam-side down, to create a sandwich.
- 4
Prepare the chocolate icing as per the Classic Lamingtons recipe (Step 9).
- 5
Place desiccated coconut in a shallow dish.
- 6
Dip each jam-filled cake sandwich into the chocolate icing, ensuring it's fully coated. Let excess icing drip off.
- 7
Immediately roll the iced cake sandwich in the desiccated coconut until evenly coated.
- 8
Place the coated Lamingtons on a wire rack to set. Allow the icing to firm up before serving.
