Go Back
+ servings
jelly lamingtons
Print Recipe
4.75 from 8 votes

Jelly Lamingtons

A pretty twist on the Aussie classic. Sponge cake squares dipped in raspberry jelly and rolled in coconut.
Prep Time45 mins
Cook Time35 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Australian
Keyword: jelly lamingtons
Servings: 18 pieces
Calories: 317kcal


  • 2 cups plain flour
  • 1 teaspoon bicarb soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 2 cups caster sugar
  • 230 grams butter
  • 6 eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla essence
  • 1 1/2 cups desiccated coconut
  • 85 grams jelly crystals (one packet of raspberry Aeroplane jelly or your favourite flavour)


  • 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.
  • Once completely cool, trim the sides, top and bottom of the cakes and then cut each square into 9 smaller squares.


  • Pour jelly crystals into a bowl and add one cup of boiling water. Stir to dissolve. Add another cold cup of water and continue stirring until all the crystals are dissolved.
  • Place jelly into fridge to part set. This should take about 1 1/2 to 2 hours and the jelly should be an egg white like consistency.
  • Once jelly mixture has reached the right consistency dip each cake square in the jelly mixture, coating the entire surface.
  • Dip into a bowl containing the coconut, again coating the entire surface.
  • Place onto a lined tray. Once all squares are done, place into the fridge to set.
  • Store in the fridge and serve cold or at room temperature.

Cream filling

  • Use Nan Mac's mock cream recipe (link above).


Calories: 317kcal | Carbohydrates: 39g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 182mg | Potassium: 149mg | Fiber: 2g | Sugar: 26g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg