Lamington Wreath Cake

These past two weeks have been stressful, work is hectic, and my personal life is hectic, and then amid all the chaos, my mother decided to visit!

Like I said, stressful! But I am back, I missed you guys, and I missed taking beautiful photos of food and sharing them with you.

To kick things off, I decided to treat my husband whose been hounding me to make him lamingtons for weeks now! Instead, I decided to grant him his one “dying” wish (you know how dramatic men are, lol) and also take the opportunity to turn this delicious buttery cake into something a bit more festive.

So that is how the lamington wreath was born, the end!

Just kidding, This dessert is so easy to make, it’s ridiculous! Sandwiched together with strawberry jam and sweetened whipped cream, and to be a little bougie I piped the whipped cream and added a touch of gold leaf.

I hope you try out this lovely recipe, it is definitely one for the recipe books!

Lamington Wreath Cake Recipe

ingredients

Butter cake

125 g butter, softened

1 cup caster sugar

1/2 tsp vanilla extract

3 eggs, room temperature

1 3/4 cups cake flour

3.5 tsp baking powder

1/2 cup milk

Icing

4 cups icing sugar, sifted

1 sachet strawberry jelly powder

1 tbsp butter

200 ml of boiling water

Coating

3 – 4 cups desiccated coconut

Filling

1/2 cup of strawberry jam

1 cup of whipped cream, sweetened with icing sugar

Instructions

Butter cake

1. Preheat oven to 180C. Sift flour and baking powder together.

2. Grease a 20 cm x 30 cm cake pan. Spray with baking spray or line with baking paper.

3. Beat butter, sugar, and vanilla with an electric mixer on medium-high speed until light and fluffy. Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.

4. Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.

5. Pour the batter into the prepared pan and bake for 20 minutes or until a skewer inserted into the center comes out clean.

6. Combine the icing ingredients in a heatproof bowl and mix until smooth. Should be a syrup consistency.

7. Once cakes are cool, use a 6-7 cm round cookie cutter to cut around from the center of each cake. 

8. Pop cake rounds into the freezer, this will make it easier to coat.

9. Place coconut on a large baking tray or plate. Carefully dip cakes, one at a time, in strawberry jelly icing, turning to coat. Coat cakes in coconut, transfer to a baking paper-lined tray. Refrigerate for an hour to allow the icing to set.

10. Transfer one cake to a cake stand or serving plate. Spread the bottom layer with 1/2 cup of jam. Place whipped cream in a piping bag fitted with a round nozzle. Pipe half of the whipped cream over the jam. Sandwich with the remaining cake layer. Pipe small amounts of cream over the top layer. Decorate with chocolate shaving, truffles, and gold leaf for a festive touch.

** Keep cake refrigerated.