Go Back

Lamington Cake with Milo Icing for Australia Day

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 8


Sponge Cake

  • 225 g butter at room temperature
  • 225 g caster sugar
  • 4 eggs
  • 225 g self-raising flour
  • 1 tsp baking powder


  • 250 ml thickened cream
  • 200 g jam of your choice I used strawberry

Milo Icing

  • 2 tbsp milo
  • 2 tbsp cocoa powder
  • 2 tbsp icing sugar
  • 2 tbsp boiling water or milk heated in the microwave
  • Coconut to decorate


Sponge Cake

  • Preheat the oven to 180°C and grease 2 x deep, 20cm round cake tins.
  • Beat butter and sugar together with an electric mixer until pale.
  • Add the eggs one at a time, beating well after each addition.
  • Add in the flour and baking powder and beat until just combined.
  • Divide the mixture between prepared tins and bake for 15-20 mins until lightly golden brown.
  • Cool on a wire rack before assembling.

Milo Icing

  • Put all the dry ingredients into a small bowl and stir together.
  • Add in the boiling water or hot milk a little bit at a time, stirring well, until the mixture becomes a spreadable consistency.
  • Set aside to cool while you start the assembly.


  • Whip the thickened cream until light and fluffy using electric beaters.
  • Using a serrated knife, carefully slice each cake horizontally so you have 4 cakes.
  • Place the first layer of cake on your cake stand and spread 2 tablespoons of jam evenly across the top, followed by 2 tablespoons of whipped cream. I find it easiest to use a butter knife to spread the jam, followed by an offset spatula for the cream.
  • Put the next layer of cake on, and continue spreading the jam and cream between each layers.
  • When the top layer has been placed, spread the cooled Milo icing over the top of the cake (it may drip over the sides, don't worry!) and finish with a sprinkle of coconut.
  • Enjoy!