Prep 15 mins
Cooking 8 mins
Serves 10
A playful twist on an Australian classic, this Lamington roulade rolls soft sponge with cream and jam, then coats it in chocolate and coconut for the unmistakable lamington flavour in every slice. Light, fluffy and beautifully layered, it transforms the nostalgic favourite into an eye-catching centrepiece dessert.
Perfect for entertaining, celebrations or weekend baking, this rolled cake is easier to slice and serve while still delivering the rich chocolate, coconut and cream combination everyone loves. Each piece reveals a swirl of filling wrapped in delicate sponge and finished with a signature lamington coating.
Serve chilled and slice to share — a modern take on a much-loved classic.
Preheat the oven to 180 degree Celsius and grease and line a rectangular cake tin.
In a large mixing bowl, combine the butter, sugar, eggs, oil and milk.
Add the flours, cacao powder, baking powder and salt and stir until a smooth batter forms.
Pour into the prepared tin and bake for 6-8 minutes or until the cake springs back when touched. Keep cooking time to a minimum.
While the cake is still warm, turn it out onto a clean dish towel and roll the cake using the towel. Allow it to cool rolled up.
Whip the cream and fold through 1⁄2 cup of desiccated coconut. Once the cake is cool, unroll it and spread the cream mixture over the cake. Reroll the cake.
To serve, drizzle with melted chocolate and top with the remaining coconut.
