We’ve reimagined the classic Aussie lamington. Using lemon curd icing instead of chocolate, this zesty dessert is perfect for a summer afternoon treat.
Serves1616
Cook time50 mins50 minutes
Prep time20 mins20 minutes, + Cooling & 30 mins setting time
+ Cooling & 30 mins setting time
Ingredients
150g butter, softened
1 cup (220g) caster sugar
2 Coles Australian Free Range Eggs
300g sour cream
1 1/2 cups (225g) self-raising flour
1/2 cup (40g) desiccated coconut
1 tbs finely grated lemon rind
1/4 cup (60ml) lemon juice
1/2 cup (160g) lemon curd
3 cups (225g) shredded coconut
Lemon icing
4 cups (640g) icing sugar mixture
1/4 cup (80g) lemon curd
20g butter
1/4 cup (60ml) lemon juice
1/2 cup (125ml) hot water
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease and line the base and sides of a 20cm square cake pan with baking paper. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and stir to combine. Add the flour, coconut, lemon rind and lemon juice and stir to combine. Add the lemon curd and gently fold until just marbled through.
Step 2
Spoon into the prepared pan and smooth the surface. Bake for 45-50 mins or until a skewer inserted in the centre comes out clean. Cool in the pan for 5 mins before turning onto a wire rack to cool completely.
Step 3
To make the lemon icing, combine the icing sugar, lemon curd, butter, lemon juice and water in a heatproof bowl over a saucepan of simmering water. Stir until smooth and runny.
Step 4
Place the coconut in a large bowl. Use a large serrated knife to cut the cake into 4 squares, then cut each square diagonally into 4 triangles. Using 2 forks, dip 1 cake triangle into the icing and gently turn to coat. Lift and let the excess icing drip off. Transfer to the coconut and gently turn to coat. Transfer to a plate. Repeat with the remaining cake, icing and coconut. Set aside for 30 mins to set.
Prep time20 mins20 minutes, + Cooling & 30 mins setting time
+ Cooling & 30 mins setting time
Ingredients
150g butter, softened
1 cup (220g) caster sugar
2 Coles Australian Free Range Eggs
300g sour cream
1 1/2 cups (225g) self-raising flour
1/2 cup (40g) desiccated coconut
1 tbs finely grated lemon rind
1/4 cup (60ml) lemon juice
1/2 cup (160g) lemon curd
3 cups (225g) shredded coconut
Lemon icing
4 cups (640g) icing sugar mixture
1/4 cup (80g) lemon curd
20g butter
1/4 cup (60ml) lemon juice
1/2 cup (125ml) hot water
Description
We’ve reimagined the classic Aussie lamington. Using lemon curd icing instead of chocolate, this zesty dessert is perfect for a summer afternoon treat.
Method
Step 1
Preheat oven to 180°C. Grease and line the base and sides of a 20cm square cake pan with baking paper. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and stir to combine. Add the flour, coconut, lemon rind and lemon juice and stir to combine. Add the lemon curd and gently fold until just marbled through.
Step 2
Spoon into the prepared pan and smooth the surface. Bake for 45-50 mins or until a skewer inserted in the centre comes out clean. Cool in the pan for 5 mins before turning onto a wire rack to cool completely.
Step 3
To make the lemon icing, combine the icing sugar, lemon curd, butter, lemon juice and water in a heatproof bowl over a saucepan of simmering water. Stir until smooth and runny.
Step 4
Place the coconut in a large bowl. Use a large serrated knife to cut the cake into 4 squares, then cut each square diagonally into 4 triangles. Using 2 forks, dip 1 cake triangle into the icing and gently turn to coat. Lift and let the excess icing drip off. Transfer to the coconut and gently turn to coat. Transfer to a plate. Repeat with the remaining cake, icing and coconut. Set aside for 30 mins to set.
