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  • Mar 9th 2012
  • 0 comment


  • ½ cup (75g) self-raising flour
  • ¼ cup (30g) plain flour
  • ⅓ cup (40g) corn flour
  • ½ cup (80g) caster sugar
  • 90g butter, softened to room temperature
  • 2 x 60g eggs, at room temperature
  • 75ml milk, lightly warmed
  • ½ packet strawberry jelly crystals (reserve remaining for coating)
  • 100ml thickened cream
  • 1 tbs strawberry jam
  • ¾ cup (70g) desiccated coconut
  • 1 tbs extra strawberry jelly crystals


  1. Preheat the oven to 180C (160C fan forced). Grease the base and sides of a mini muffin tin well with butter.
  2. Attach the flat beater to the stand mixer. Place the flours and sugar in the mixing bowl. Turn to speed 2 and mix until well combined.
  3. Add the butter, eggs, and milk to the flour mixture. Mix on speed 2 until combined. Increase to speed 6 and beat 1 minute.
  4. Divide the mixture between the holes of the muffin tin, filling each hole to about ¾ full. Bake on the lower centre shelf 8-10 minutes or until the little cakes are golden and just firm.
  5. While the cakes are baking, make the jelly, following the instructions on the packet, but using only half the packet of crystals and only half of the water recommend. Refrigerate until just syrupy.
  6. When the little cakes are firm and lightly golden, remove from the oven and allow to cool 3-5 minutes before carefully removing from the pan. Place on a cooling rack.
  7. Attach the mixing bowl and whisk to the stand mixer. Add the cream to the bowl and beat on speed 6 until soft peaks form.
  8. Spread one flat edge of the cakes with a little jam and sandwich together with a little cream.
  9. Quickly dunk and toss each lamington in the jelly, lightly coating and roll in the coconut combined with extra jelly crystals. Place on a rack to set. Refrigerate until ready to serve. Best eaten on the day made.