These pretty pink Lamingtons are a delightful twist on the classic Australian treat. Traditionally made with chocolate and coconut, these Lamingtons are coated in a pink icing and filled with raspberry jam and whipped cream. Perfect for celebrations or afternoon tea, they offer a sweet and colorful treat that's both fun to make and delicious to eat.
Grease a 17cm x 27cm baking tin, 3cm deep, and line the base with baking parchment.
In a mixing bowl, cream the unsalted butter and caster sugar together using an electric mixer until the mixture is pale and fluffy.
Gradually add the lightly beaten eggs, mixing well after each addition, and then stir in the vanilla extract.
Sift the self-raising flour and a pinch of salt together.
Fold the flour mixture into the butter mixture alternately with the milk, starting and ending with the flour.
Be careful not to over mix the batter.
Transfer the batter into the prepared tin and level the surface with a palette knife.
Bake for 30–35 minutes, or until the cake is well risen, golden, and springs back when lightly pressed.
Allow the cake to cool in the tin, then remove and refrigerate for 1 hour to firm up.
Prepare the Icing and Coat the Lamingtons:
Once the cake is firm, cut it into 12 equal pieces using a long, serrated knife.
Sift the icing sugar into a heatproof bowl.
Gradually whisk in the milk, then add the finely diced butter.
Place the bowl over a pan of gently simmering water, ensuring the water doesn't touch the base of the bowl.
Stir continuously for 3–4 minutes until the icing is hot and smooth.
Remove from heat and stir in a little pink food coloring.
Place the shredded coconut in a separate bowl.
Dip each piece of cake into the icing using a fish slice or spatula, allowing excess icing to drain off before rolling the cake in the shredded coconut to coat it evenly.
Place the coated Lamingtons on a tray lined with baking parchment and leave them to set for 2 hours.
Prepare the Filling and Assemble:
In a mixing bowl, whisk the double cream, icing sugar, and vanilla extract together to medium peaks.
Split each Lamington in half horizontally using a serrated knife.
Spread a layer of raspberry jam and then a layer of whipped cream on the bottom half of each Lamington.
Sandwich the two halves back together.
Notes / Tips / Wine Advice:
Serving Suggestion:
Serve these Pink Lamingtons at afternoon tea or as a delightful treat for special occasions. They pair beautifully with a cup of tea or coffee.
Wine Recommendation:
Pair with a light sparkling wine like Prosecco or a sweet dessert wine such as Moscato.