Name: Jelly Lamingtons
Prep time: 45 min
Cook time: 35 min
Yield: 18, 18 pieces
Cuisine: Australian
Ingredients: 230 grams butter; 6 eggs; 1/2 teaspoon salt; 3/4 cup milk; 2 cups plain flour; 1 teaspoon vanilla essence; 2 cups caster sugar; 1 teaspoon bicarb soda; 1 1/2 cups desiccated coconut; 2 teaspoons cream of tartar; 85 grams jelly crystals ((one packet of raspberry Aeroplane jelly or your favourite flavour))

Jelly Lamingtons

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A pretty twist on the Aussie classic. Sponge cake squares dipped in raspberry jelly and rolled in coconut.

By: Cookingwithnanaling (via Cookingwithnanaling)

Original Publish: Jan 10, 2020

Last Updated: Mar 1, 2026

Prep: 45 mins

Cook: 35 mins

Yields: 18, 18 pieces

Nutrition Facts

317 kcalCalories

4 gProtein

39 gCarbs

17 gFat

Instructions

Pre-heat oven to 170 degrees celsius (fan-forced).
Grease two small square cake tins (20cm x 20cm approx) and line with baking paper.
Cream butter and sugar on med-high in a stand mixer.
Reduce mixer speed to slow and add eggs one at a time.
Add vanilla essence and beat on medium-high speed again for a minute or two.
Reduce mixer speed to slow and add a little of the sifted dry ingredients. Add a little of the milk and then keep adding dry ingredients and milk alternately until all the ingredients are combined.
Pour equal parts of the mixture into the two prepared cake tins.
Place in oven and cook for 35-40 minutes.
Remove from oven and allow to cool for 10 minutes before removing cakes from tins.