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

Serves
16
Prep
15m
Cooking
0m
Ingredients
- 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
Method
STEP 1
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.
STEP 2
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.