Rose Lamington Cake

Place the frozen raspberries and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the raspberries begin to break down. Add the cornflour slurry and continue stirring until the mixture thickens slightly. Remove from the heat, stir through the rosewater, then refrigerate until ready to use.

Preheat the oven to 160°C (fan-forced) or 180°C (no fan) (350°F). Grease and line two 20 cm round cake tins with baking paper.

Cream the butter and sugar together until light and fluffy. Gradually add the eggs, one at a time, mixing until smooth. Lower the mixer speed and alternate adding the sifted self-raising flour and milk until everything is well combined. Once combined, mix in the vanilla essence. Divide the batter evenly between the prepared tins and smooth the tops. Bake for 30–35 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Place the dark chocolate, butter, and golden syrup in a heatproof bowl set over a pot of gently simmering water (the bowl should not touch the water). Stir until almost melted, then remove from the heat and stir until smooth. Add a pinch of salt and let cool slightly—just enough for the icing to thicken a little but remain pourable.

In a bowl, combine the desiccated coconut and ground rose petals so it’s ready to use.

Before coating, slice the domed tops off both cakes so they’re flat. Turn each cake upside down so the bottom becomes the top — this gives a smooth surface for glazing.

With the cakes sitting on a wire rack over a tray, pour the chocolate icing evenly over both cakes, letting it drip naturally down the sides. Use a palette knife to spread the icing gently around the edges while it’s still warm. Immediately press the coconut–rose mixture onto the tops and sides of the cakes. Leave the cakes to set for about 30 minutes before moving on.

If the butter is firm, soften it slightly in the microwave (20 seconds at a time).

Beat the softened butter with rosewater until completely smooth and lump-free. Add the icing sugar, starting on low speed to combine, then increase to medium until the buttercream becomes pale, fluffy, and light.

Once the cakes are set, turn them over so the, cut sides face up.

Spread the raspberry filling over one cake layer, keeping it just inside the edges. Pipe the rose buttercream over the jam, then top with the second cake layer, coconut side up.

A FEW THINGS YOU’LL WANT TO KNOW

Do I have to make my raspberry jam filling?
No. I make mine so it’s thicker and doesn’t run when layered. If using store-bought jam, simmer it gently to reduce moisture before spreading—it’ll hold better and give you a fuller layer.

I don’t have two tins—what can I do?
You can bake the cake in one tin and slice it evenly once cooled. Two tins just make the process easier and give more even layers.

I don’t like rosewater—can I skip it?
Absolutely. Replace every instance of rosewater with vanilla extract for a classic flavour.

Do I have to add the rose petals to the coconut?
Not at all. Traditional lamingtons don’t use them. The rose petals are just my floral twist, but you can leave them out.

Can I prepare the chocolate icing ahead of time?
Yes. I’ve made it the day before—just warm it in the microwave for 20–30 seconds to bring it back to a smooth, pourable texture.

Can this cake be made in advance?
Yes. The sponge, chocolate icing, and buttercream can all be prepared the day before. Even the coconut and rose mix can be made ahead—assemble everything on the day.

Why buttercream instead of whipped cream?
Buttercream holds its shape beautifully, even under the top layer. Cream softens quickly, while buttercream keeps the filling firm and easy to work with.

Why shredded instead of desiccated coconut?
Traditional lamingtons use desiccated coconut, but I prefer shredded. It gives the cake a more rustic, textured look and works beautifully with the ground rose petals. The mix of both textures and colours makes the finish so much prettier.