(Makes 30 lamingtons)


2          store bought Madeira cake loaves – placed in freezer for 30 minutes

200 ml raspberry jam

500 ml desiccated coconut

150 g   fresh raspberries


150 g   dark chocolate

150 ml milk

40 g     butter

200 g   icing sugar

20 g     cacao

±30 ml hot water


  • Trim the edges of the cake with a serrated knife and cut the cake horizontally into layers (about 2cm thick)
  • Spread with the raspberry jam and sandwich together.Cut into squares and place in the freezer for 30 minutes to firm up (it will make dipping easier)
  • TO MAKE THE CHOCOLATE DIPPING SAUCE: Place the chocolate, milk and butter in a small saucepan on low heat and stir to melt.
  • Sieve together the icing sugar and cacao and stir it into the melted chocolate mixture.Mix very well and add a little boiling water (if needed ) to get the right dipping consistency
  • Pour the coconut into a large, deep plate
  • Using two forks, dip an ice-cold piece of cake into the chocolate sauce, making sure that all sides are coated, and allow any excess sauce to drain off. Roll into the coconut and repeat with the rest of the cake squares
  • Set in the fridge for at least one hour before serving.This will also store well in a sealed container in the fridge for a few days.  Best served at room temperature




Share This Recipe