LAMINGTON CAKE

LAMINGTON CAKE
INGREDIENTS
400 g tub chocolate buttercream icing
2 x 250 g bought plain sponge cakes
20 g moist shredded coconut (or 30g desiccated)
300 ml double cream
115 g frozen raspberries, thawed, lightly crushed
1.Place 1 cake on a cake plate and spread half the icing over sides and top. Press half the coconut around side and over top of iced cake on plate.
2.Using an electric mixer, beat cream in a large bowl until soft peaks form. Add raspberries; fold until just combined. Spread raspberry cream over top of cake on plate.
3.Spread half the remaining icing over sides of remaining cake. Place cake on top of cream. Spread top of cake with remaining icing. Press remaining coconut around sides and over top of cake. Chill for 30 mins. Cut into wedges to serve.
Recipe and photo: RECIPES+
Posted: Amanda Conradie