Giant lamington cake

Our version of this crowd-pleasing Aussie dessert – with sponge cake and desiccated coconut – is ready in just 15 minutes.





  • 615g btl Coles Chocolate Topping
  • 1 cup (80g) desiccated coconut
  • 1 cup (80g) shredded coconut
  • 2 x 450g pkts Coles Double Sponge Unfilled Cake
  • 1/3 cup (110g) raspberry jam
  • 200g vanilla buttercream
  • Raspberries, to serve
  • Flaked coconut, to serve



Pour chocolate topping into a rimmed baking tray. Combine the desiccated coconut and shredded coconut on a separate tray. Working in batches, dip 3 cakes from the 2 cake packets in the topping, turning to coat all sides (reserve the remaining cake for another use). Dip in the coconut mixture and turn to coat.


Place 1 cake on a serving plate. Spread the top with half the jam. Place buttercream in a piping bag fitted with a 1cm plain nozzle. Pipe half the buttercream over the jam. Top with another layer of cake and the remaining jam and remaining buttercream. Top with a final layer of cake. Sprinkle with raspberries and flaked coconut to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.