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Lamingtons - Filled With Jam and Cream

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Cooking time: Less than 60 minutes

Cooking time: Less than 60 minutes

Ingredients

Serves: 12

Metric Cups
  • 240 grams sugar
  • 8 eggs
  • 8 tablespoons desiccated coconut
  • 240 grams flour (sifted)
  • 120 grams butter (melted)
  • 200 millilitres cream
  • 40 millilitres malibu (optional)
  • 3 tablespoons raspberry jam (warmed)
  • 63 millilitres cocoa
  • 50 grams icing sugar
  • 100 grams butter (melted)
  • 250 millilitres desiccated coconut
  • 8 ounces sugar
  • 8 eggs
  • 8 tablespoons desiccated coconut
  • 8 ounces flour (sifted)
  • 4 ounces butter (melted)
  • 7 fluid ounce cream
  • 1⅖ fluid ounce malibu (optional)
  • 3 tablespoons raspberry jam (warmed)
  • 2⅕ fluid ounce unsweetened cocoa
  • 2 ounces confectioners' sugar
  • 4 ounces butter (melted)
  • 8⅘ fluid ounce desiccated coconut

Method

Lamingtons - Filled With Jam and Cream is a community recipe submitted by Shazza13 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 175° and line one lamington tin with baking paper. Grease and flour the baking paper.
  • Whisk the sugar and eggs together until light and thick. Whisk in the coconut and gently fold in the flour in batches. Stir in the butter and pour into prepared tin.
  • Bake for 20 - 25 mins or until springy to the touch. Allow to cool in the tin before turning out onto a cooling rack.
  • Beat cream with coconut liqueur until soft peaks form.
  • Cut cooled sponge in half widthways. Spread one half with jam and cream. Place remaining sponge on the top. Cut sponge into 8 cm squares.
  • In a small bowl combine sifted cocoa, icing sugar and butter. Spread evenly over all sides of the lamingtons and sprinkle generously with coconut.
  • Preheat oven to 175° and line one lamington tin with baking paper. Grease and flour the baking paper.
  • Whisk the sugar and eggs together until light and thick. Whisk in the coconut and gently fold in the flour in batches. Stir in the butter and pour into prepared tin.
  • Bake for 20 - 25 mins or until springy to the touch. Allow to cool in the tin before turning out onto a cooling rack.
  • Beat cream with coconut liqueur until soft peaks form.
  • Cut cooled sponge in half widthways. Spread one half with jam and cream. Place remaining sponge on the top. Cut sponge into 8 cm squares.
  • In a small bowl combine sifted unsweetened cocoa, confectioners' sugar and butter. Spread evenly over all sides of the lamingtons and sprinkle generously with coconut.
  • Tell us what you think