Lamingtons are quintessential Australian cakes that can be served as dessert or afternoon tea. The fluffy, vanilla-spiked sponge is coated in chocolate and smothered with coconut shavings to create a decadent combination of flavors.
However, this delicious dessert is also perfect for a birthday cake. So what are the options for lamington birthday cake ideas?
This blog post will be about making the ultimate version of this chocolate-coconut cake, which would make for a fantastic birthday cake.
It is a sponge cake dipped in chocolate icing and then rolled in coconut. It was initially named after Lord Lamington, who served as the Governor of Queensland from 1896 to 1901 (see also Lamington Cake History: A Mouthwatering Treat)
This dish is often enjoyed as an afternoon tea treat or for dessert. This blog post will discuss their origins and how you can make them at home!
Lamington Layer Cake
Pink lamington layer coconut cake. Credit: canva
Lamington birthday cake is a sponge-layer cake with the same icing/frosting. And then for the filling, between layers are filled with jam dan cream.
If you have a specific theme for your birthday, you can add any other decorations covering the whole cake. Whichever decoration you decide on, one thing is sure.
Lamington Birthday Cake Recipe
Credit: canva
Sponge cake
The sponge cake is a perfect vehicle for carrying cream and chocolate to our mouths. But how do you make a layer of sponge cake?
Well, it’s really easy! All you need for a basic and easy recipe are three simple ingredients: eggs, sugar, and flour. Combine them in a bowl with some vanilla extract and baking powder, then pour into two round pans lined with parchment paper or greased with butter (butter makes everything better!).
Bake at 350 degrees Fahrenheit for about 20-25 minutes or until the toothpick comes out clean. Cool on a rack before removing the pan, then fill with whipped cream frosting and your favorite toppings like sprinkles or coconut flakes. Enjoy!
Lamington cake tin
Round sponge cake. Credit: canva
As a rectangular baking pan with straight sides deep enough to produce a thick cake, the standard size is about 9 x 13 inches (23 x 33 cm).
However, for this, you can use a round pan of about a diameter of 20cm.
How to make the chocolate icing for filling and frosting
The most challenging part is making the chocolate icing, as it needs to be thick enough not to drip off when dipping into it.
The chocolate icing for filling and frosting is made from cocoa powder, butter (optional), icing sugar, and milk/water.
Decorating ideas for the top of the cake
Do you want the standard appearance? Or do you want a custom birthday design?
Assuming you want a birthday cake with lamingtons to look at, here is what we can do.
Carefully coat each of the cakes in chocolate icing. Once they’re all coated, place them into your container and cover them with coconut!
Allow the icing to set on both cakes before carefully slicing each cake in half horizontally. Carefully fill the cake slices with raspberry jam and cream.
Continue until all three layers have been covered in jam and cream before carefully placing the final layer on the cake. Now decorate with a sprinkle of coconut or buttercream decoration as desired.
Lamington Birthday Cake Ideas and Recipes
Credit: canva
Easy Lamington Layer Cake Recipe
Ingredients:
For the Sponge Cake
2 tablespoons of butter – melted
2 tablespoons of cornflour
4 eggs – at room temperature
¾ cup of caster sugar
1 teaspoon of vanilla extract
1 cup of self-raising flour
¼ cup of boiling water
For the Chocolate Icing/Frosting
3 cups of icing sugar mixture – sifted
1 ½ tablespoons of cocoa
⅓ cup of water
2 cups of coconut
For Decoration
600 ml of thickened cream
1 tablespoon of icing sugar
1 teaspoon of vanilla extract
½ cup of raspberry jam
Method:
Making the Sponge Cake
Preheat your oven to 180 degrees. Use 1 tablespoon of the melted butter to grease two x 20cm round cake tins, and then sprinkle 2 teaspoons of cornflour over each greased tin.
Give the tins a good shake to evenly coat the cornflour before tipping out the excess. Line the base of each tin with a sheet of baking paper.
Use an electric mixer to beat the eggs, caster sugar, and vanilla extract for approximately 8 minutes or until it becomes thick and creamy.
Sift the self-raising flour and the remaining 1 tablespoon of cornflour in a small bowl three times.
Sift the flour over the egg mixture and gently fold the ingredients with a large metal spoon.
Combine the remaining 1 tablespoon of melted butter with the boiling water in a small jug and pour down the side of the bowl into the egg mixture. Fold until just combined.
Divide the mixture evenly between the two cake tins and place in the oven to bake for 20 minutes, or until the sponges are golden and a skewer inserted into the center of the tin comes out clean.
Allow the cakes to cool in their tins for 5 minutes before carefully turning them onto a wire rack to cool completely.
Making the Chocolate Icing
Once the cakes have cooled (ideally waiting until the next day), it’s time to make the chocolate icing. Place the coconut in a large container and set aside until needed.
Combine the cocoa, icing sugar, and water in a large container (big enough for the cake to fit in) and mix until all the ingredients have combined.
You want the icing to be quite runny, so add a little water if it’s too thick.
Decorating the cake
Carefully coat each of the cakes in chocolate icing. Once the cake has been completely covered with icing, place it in the container with the coconut and cover it.
Allow the icing to set on both cakes before carefully slicing each cake in half horizontally.
Place the thickened cream, extra icing sugar, and vanilla extract in a medium-sized bowl and beat with electric beaters until soft peaks form.
Place one layer of cake on your serving plate – leaving the exposed cake on top. Carefully cover the surface with raspberry jam and cream.
Continue until all three layers have been covered in jam and cream before carefully placing the final layer on the cake.
You can sprinkle the cake with a bit of extra coconut if you like.
Decorating the cake
Carefully coat each of the cakes in chocolate icing. Once the cake has been completely covered with icing, place it in the container with the coconut and cover it.
Allow the icing to set on both cakes before carefully slicing each cake in half horizontally.
Place the thickened cream, extra icing sugar, and vanilla extract in a medium-sized bowl and beat with electric beaters until soft peaks form.
Carefully cover the surface with raspberry jam and cream. You should now have a beautiful 3-layer cake.
The above instructions are for making an elegant three-layered fruitcake – perfect as a dessert or teatime snack during holiday festivities.
Continue until all three layers have been covered in jam and cream before carefully placing the final layer on the cake.
You can sprinkle the cake with a bit of extra coconut if you like.
Enjoy!
Lamington Slice Cake by Donna Hay
Ingredients:
For the sponge cake
125g unsalted butter, softened
1¼ cup (275g) caster sugar
2 tsp vanilla extract
2 eggs
1¾ cup (260g) of plain flour
1½ tsp baking powder
¾ cup (185ml) buttermilk
¼ cup (20g) shredded coconut
For chocolate icing
½ cup (125ml) single (pouring) cream
300g dark chocolate, finely chopped
Method:
Preheat the oven to 160°C. Place the butter, sugar, and vanilla in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy.
Add the eggs one at a time, beating well after each addition. Add the flour, baking powder, and buttermilk and beat on low speed to combine.
Spoon the mixture into a lightly greased 20cm x 30cm slice of tin lined with non-stick baking paper and spread evenly.
Bake for 35–40 minutes or until cooked when tested with a skewer. Cool in the tin for 5 minutes before transferring it to a wire rack to cool completely.
To make the chocolate icing, place the cream in a small saucepan over medium heat and bring it to a boil. Remove from the heat and add the chocolate. Stand for 5 minutes, then whisk until combined and smooth.
Spread the cake with the warm icing, sprinkle with the coconut and refrigerate for 30 minutes before slicing to serve. Serves 6–8.
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