Layered Raspberry Lamington Cake

Layered Raspberry Lamington Cake, recipe by Katherine Sabbath

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Desserts

Made with these products:

Recipe by Katherine Sabbath for kMix

Serves: 12-16
Preparation Time: 45 minutes plus cooling
Cooking Time: 45 minutes
Tools: K-Beater, Whisk


Lamington Cake:

  • 130g unsalted butter, at room temperature
  • 220g caster sugar
  • 1 tsp vanilla bean paste
  • 3 large free-range eggs, at room temperature
  • 300g self-raising flour
  • 250ml milk, at room temperature
  • Pinch of salt

For Assembly & Decoration:

  • 1 x 85g packet raspberry or strawberry jelly crystals
  • 3 cups finely desiccated coconut
  • 300ml cream
  • 1 punnet fresh raspberries


  1. Preheat oven to 160°C fan-forced. Grease or line a 7-inch (approx. 18cm) round cake pan with non-stick baking paper.
  2. In the bowl of a kMix fitted with a K-Beater, beat the butter, sugar and vanilla until light and fluffy. Add eggs one at a time and mix until throughly combined.
  3. Gently incorporate flour in three divisions, alternating with two divisions of the milk. Add salt and mix until just combined, being careful not to over-mix.
  4. Pour mixture into cake pan and bake for about 30-40 minutes or until a wooden skewer inserted into the centre of the cake comes out clean. Stand cake in pan for 15 minutes before turning onto wire rack, upside down, to cool completely. Once cooled, use a long, thin knife to cut the cake horizontally into two or three even layers. Cover and set aside until it’s time to assemble.
  5. In a large heat-proof bowl or jug, prepare jelly as per packet instructions and allow to cool to an egg white-like consistency. Once the jelly mixture has reached the right consistency, transfer to a wide, shallow dish for dipping.
  6. Gently dip each layer of cake into the jelly mixture ensuring even coverage. Repeat this action by dipping into a wide, shallow dish containing desiccated coconut. Coat all cake layers and set aside in refrigerator for 1 hour to set.
  7. In the bowl of a kMix fitted with the whisk tool, whip cream to stiff peaks.
  8. Place bottom layer of cake onto a cake stand or plate. Dollop and spread a generous layer of whipped cream onto cake and cover with fresh raspberries. Spread a little bit more cream on top of this to secure the next cake layer.
  9. Repeat with second layer and gently place third layer on top.

NOTE: This cake is best consumed on the day of decorating and will last refrigerated for up 3 days.

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