Easy Aussie Lamington Layer Cake

STEP 1: MAKE THE CHOCOLATE SPONGE

Preheat the oven to 350°F (175°C). Grease and line the bases of two 8-inch round cake tins with parchment paper. In a large bowl, whisk together the flour, cocoa powder, caster sugar, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla and beat with a stand mixer or hand mixer until smooth, about 2 minutes. Stir in the boiling water last — the batter will be thin, which is what keeps the crumb moist. Divide evenly between the tins and bake for 30–35 minutes, until a skewer inserted in the centre comes out clean. Cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely before filling.

STEP 2: MAKE THE RASPBERRY BUTTERCREAM

Beat the softened butter on medium-high until pale and fluffy, 3–4 minutes. Add the sifted icing sugar a little at a time, then beat in the freeze-dried raspberry powder, vanilla and a pinch of salt until smooth and spreadable. If it is stiff, loosen with a tablespoon of milk. Using the powder rather than fresh purée keeps the buttercream firm and the colour bright.

STEP 3: MAKE THE SIMPLE CHOCOLATE ICING

Sift the icing sugar and cocoa powder through a fine-mesh sieve to avoid lumps. Beat the softened butter until smooth, then add the icing sugar and cocoa in alternating additions with the milk, beating to a thick, glossy, spreadable fudge icing. Beat in the vanilla and a pinch of salt. It should hold its shape on the side of a knife — thick enough to cling to the cake and grip the coconut, but still easy to spread.

STEP 4: FILL AND STACK

If the sponges have domed, level them with a long serrated knife. Set one layer on a cake board or flat plate and spread the raspberry buttercream evenly over the top, about 1 cm thick. Top with the second sponge, cut side down, and press gently to settle.

STEP 5: ICE AND COAT WITH COCONUT

Using an offset spatula, spread the chocolate icing over the top and sides of the cake in an even layer. While the icing is still soft, press the shredded coconut onto the sides with a cupped hand and scatter it generously over the top, pressing lightly so it sticks all over — the lamington's chocolate-and-coconut coat, reimagined on a layer cake.

STEP 6: CHILL AND SERVE

Chill the cake for 20–30 minutes to set the icing so it slices cleanly. Bring back to cool room temperature for about 15 minutes before serving, and cut with a warm, dry knife.