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Lamingtons - Filled With Jam and Cream

A community recipe by Shazza13

Not tested or verified by Nigella.com

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Introduction

Cooking time: Less than 60 minutes

Ingredients

Serves: 12

Metric Cups

240 grams sugar
8 eggs
8 tablespoons desiccated coconut
240 grams flour (sifted)
120 grams butter (melted)
200 millilitres cream
40 millilitres malibu (optional)
3 tablespoons raspberry jam (warmed)
63 millilitres cocoa
50 grams icing sugar
100 grams butter (melted)
250 millilitres desiccated coconut

8 ounces sugar
8 eggs
8 tablespoons unsweetened shredded coconut
8 ounces flour (sifted)
4 ounces butter (melted)
7 fluid ounces cream
1⅖ fluid ounces malibu (optional)
3 tablespoons raspberry jam (warmed)
2⅕ fluid ounces unsweetened cocoa
2 ounces confectioners' sugar
4 ounces butter (melted)
8⅘ fluid ounces unsweetened shredded coconut

Method

Lamingtons - Filled With Jam and Cream is a community recipe submitted by Shazza13 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 175Â° and line one lamington tin with baking paper. Grease and flour the baking paper.

Whisk the sugar and eggs together until light and thick. Whisk in the coconut and gently fold in the flour in batches. Stir in the butter and pour into prepared tin.

Bake for 20 - 25 mins or until springy to the touch. Allow to cool in the tin before turning out onto a cooling rack.

Beat cream with coconut liqueur until soft peaks form.

Cut cooled sponge in half widthways. Spread one half with jam and cream. Place remaining sponge on the top. Cut sponge into 8 cm squares.

In a small bowl combine sifted cocoa, icing sugar and butter. Spread evenly over all sides of the lamingtons and sprinkle generously with coconut.

Preheat oven to 175Â° and line one lamington tin with baking paper. Grease and flour the baking paper.

Whisk the sugar and eggs together until light and thick. Whisk in the coconut and gently fold in the flour in batches. Stir in the butter and pour into prepared tin.

Bake for 20 - 25 mins or until springy to the touch. Allow to cool in the tin before turning out onto a cooling rack.

Beat cream with coconut liqueur until soft peaks form.

Cut cooled sponge in half widthways. Spread one half with jam and cream. Place remaining sponge on the top. Cut sponge into 8 cm squares.

In a small bowl combine sifted unsweetened cocoa, confectioners' sugar and butter. Spread evenly over all sides of the lamingtons and sprinkle generously with coconut.