Lamington Cake

The plan was I'd share this cake and say 'hey you should totally make this for your Australia Day barbecue' except it has been raining non stop since Sunday! So no barbecues but maybe you need something for your rainy movie day, a lamington inspired cake works for that too.

The cake itself is not really the kind of cake usually used to make lamingtons, but it is a really yummy alternative . I have been craving vanilla cake all week (my real reason for making this) and this cake didn't let me down, it was nice and fluffy with a strong vanilla flavour.

Just one little warning, icing the cake and covering it with coconut gets pretty messy. I had to press the coconut onto the sides to get an even coat, so glad I put paper down because coconut went everywhere!

For the Vanilla Cake

3/4 cup milk (full fat, room temp)

5 egg whites (room temp)

2 1/2 teaspoons vanilla extract

1/4 teaspoon vanilla bean paste

2 1/4 cups self raising flour

1/4 cup cornflour

1 3/4 cup sugar

1/4 teaspoon salt

170 grams butter (room temp)

To make the cake- Grease and flour two 8 inch round cake pans and preheat oven to 180 degrees c.

Set aside 1/2 cup of the milk.

In a medium bowl combine the remaining 1/4 cup of milk, egg whites, vanilla extract and paste and set aside.

Sift the flours, sugar and salt into the bowl of an electric mixer. Add the softened butter and the 1/2 cup of milk and mix on low to prevent flour going everywhere, as soon as the ingredients come together increase speed to medium and mix until smooth, about a minute and a half.

Add the egg and milk mixture one third at a time, beating on medium for about 20 seconds between each addition. The mixture should be smooth and fluffy.

Divide the cake mix between the two prepared pans and smooth over the tops.

Place the cakes in the oven and bake for 30 to 35 minutes keeping an eye on them toward the end to make sure they don't over cook. Test the middle of the cake with a metal skewer, if it comes out clean the cake is ready.

Allow cakes to cool in pans for about 10 minutes before turning out onto wire racks to cool completely. Cool top side up.

For the Icing

2 cups icing sugar
2 tablespoons cocoa powder
1 tablespoon butter, melted
1/3 cup milk
1 1/2 cups shredded coconut (approx.)

To make the icing- sift the icing sugar and cocoa powder into a heatproof bowl, add the melted butter and milk.

Stand the bowl over a saucepan of simmering water, stir until the icing is smooth and shiny. Once glossy remove from heat.

For the filling

300 mls Thickened cream

1 tablespoon icing sugar

1/2 teaspoon vanilla extract

raspberry jam

To make the filling- Beat together cream, sugar and vanilla until soft peaks form.

Assembling the cake- Place one layer of cake flat side up onto a wire rack, place a tray or baking paper underneath to catch any drips. Spread 2/3 of the chocolate frosting over the top and sides of the cake. While the icing is still wet cover with coconut.

Place the second layer of cake on the wire rack flat side up and spread the chocolate icing around the sides only. Press on the remaining coconut while still wet.

Spread a layer of raspberry jam onto the top of the second cake layer.

Spread the whipped cream over the raspberry jam.

Gently place on the top cake layer.

(If you can resist) Place the cake in the refrigerator for a short while before cutting, giving the cream a little time to set.