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Proudly Australian

Lamington Layer Cake

A mega-sized makeover to the classic Australian lamington for the ultimate Australia Day dessert! This a healthier recipe without the loads of sugar, share it with your family and friends on Australia day! Nutrition Information Tips/Tricks
  • Store in a sealed container in the fridge.
  • For a timesaving recipe substitute making the cakes with 2 packets of Natvia Vanilla Cake Mix

Serves: 19

Prep: 30 minutes

Cook/Chill: 35 minutes

Ingredients

VANILLA CAKE

297 g Natvia (1 1/2 cups)

2 teaspoon Vanilla

560 g Unsalted Butter, at room temperature

600 g Self Rising Flour

6 Eggs

250 mls Sour Cream (1 cup)

250 mls Milk (1 cup)

CHOCOLATE ICING

200 g Natvia, blitzed to resemble icing sugar

60 g Cacao

2 tablespoon Unsalted Butter, softened

125 mls Boiling Water

TO ASSEMBLE

120 g Natvia Raspberry Fruit Spread

125 g Desiccated Coconut

300 mls Thickened Cream

Method

  1. Preheat oven to 160ºC (fan forced) and line a 2cm x 20cm cake tins with baking paper.
  2. In a stand mixer, cream the butter, vanilla and Natvia until light and fluffy.
  3. Add the eggs one at a time while continuing to beat. Add the milk and sour cream and beat again.
  4. Slowly add the flour a little at a time until incorporated. Beat for a further minute until the batter is smooth.
  5. Pour into the prepared tins and bake for 30-35 mins or until a skewer inserted comes our clean. Leave to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
  6. To make the chocolate icing combine the blitzed Natvia and cacao in a bowl. Add the butter and hot water and whisk until smooth.
  7. Whisk the thickened cream to medium peaks and set aside.
  8. Place the desiccated coconut onto a tray or large plate.
  9. To assemble, cut both cakes through the centre horizontally to create 4 cakes.
  10. Using a knife, ice the edges of one of the layers and roll it in the coconut. Place onto the serving plate or stand. Spread with Natvia Raspberry Fruit Spread and top with 1/3 of the whipped cream. Repeat with the next 2 layers.
  11. For the final layer, spread the edges with chocolate icing and dip into the coconut. Fix it on top of the 3 layers before icing the top of the cake. Sprinkle with the remaining coconut.
  12. Serve.
Carbs Pro Fats Energy KJ Calories Serving size
27.2g 8.4g 44.9g 2310kJ 552 156g
 
AFTERNOON TEA, AUSTRALIA DAY, CAKE, DIABETIC-FRIENDLY, JAM, KIDS TREATS, LAMINGTON, LUNCH BOX TREATS

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