Raspberry Lamington Cake


This Kiwi classic in cake form was always a huge hit at The Caker bakery and I’m thrilled to share the recipe with you. It’s made up of 2 layers of pillow soft cake, filled with mascarpone and jam, iced with raspberry icing and then doused in coconut. Serve with extra jam and mascarpone, and a cup of tea or coffee of course.

For the cake

150 butter, at room temperature

200g caster sugar

1 tsp vanilla extract

1 tbsp vanilla paste 

4 free range eggs, room temperature

50ml light olive oil

200g plain all-purpose white flour

70g ground almonds

½ tsp sea salt 

2 ½ tsp baking powder

¾ cup / 180g plain, unsweetened Greek yogurt at room temperature

For the raspberry icing

150g butter, softened

1 tsp vanilla extract

220g icing sugar

100g cream cheese, at room temperature

1 tbsp freeze-dried raspberry powder

For the filling

¾ cup / 180g mascarpone (plus extra for serving)

½ cup / 160g good quality raspberry jam (plus extra for serving)

For the decorations

2 cups fine desiccated coconut

A few sprays of roses (optional)


Preheat the oven to 170 degrees celsius on fan bake. Line 2 x 22cm cake tins with baking paper.
To make the cake, in the bowl of an electric mixer, cream the butter, sugar and vanillas until pale, light and fluffy.
Beat in the eggs one by one, mixing well before adding in the next. Now beat in the oil.
In 2 parts, fold in the ground almonds, flour, salt and baking powder and mix until just combined, being very careful not to over mix. Finally, fold through the yogurt.
Evenly divide the batter between the 2 tins and spread out to the sides.
Bake for approximately 30 minutes. The cakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
Allow the cakes to cool for around 10 minutes in the pans before turning out onto a cooling rack.
Meanwhile make the icing. In the bowl of a stand mixer, cream the butter, vanilla and icing sugar until very pale, light and fluffy. Add the cream cheese little by little and continue beating until the icing is completely smooth. Stir in enough raspberry powder to create a lovely pink icing.
When the cakes are fully cooled, spread the mascarpone onto one layer using an offset palette knife. Next, top the mascarpone with the jam and spread out to the sides.
Place the other cake layer on top.
Neatly ice the top and down the sides of the cake with the pink icing.
Place the iced cake on a plate onto a large tray and carefully cover the entire surface - top and sides - with the fine coconut. Clean up the plate and decorate with fresh flowers if using. Serve with extra mascarpone and jam.
Refrigerate in an airtight container for up to 3 days.