It’s a national treasure, and one Phoebe Wood cleverly revamps. The lamington’s new guises – as a white choc cake, a fab flourless number, a cookie and a roulade – renews our love for the Aussie icon.
"This XL lamington is the ultimate crowd-pleasing indulgence, with a light-as-air sponge sandwiching jam and cream." – Phoebe Wood. You'll need a 34cm x 24cm shallow baking dish.
Sponge, chocolate and coconut. What more could dreams be made of? You’ll need a 20cm x 30cm slice pan for this recipe.
These aren't regular cookies... They're luxe lamington and cherry cookies, and we couldn't have asked for more.
"Lamingtons are best eaten the day they're made, which is the only reason I need to go for seconds!" says Phoebe Wood.
Chocolate, coconut, jam and cream – a match made in dessert heaven. You'll need a Swiss roll pan for this recipe.
This decadent chocolate cake is inspired by the classic lamington. There's no couple better than coconut and choc. Flourless chocolate lamington cake
This summery cake is perfect for birthdays, barbecues and bake sales. You’ll need 2 x 20cm round cake pans for this recipe.
Why limit yourself to a single lamington when you can have a whole lammo cheesecake? A slice of this beauty will transport you to coconut cheesecake heaven. You’ll need to start this recipe at least 5 hours ahead, and you’ll need a 22cm springform pan.
