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Lamington Iced VoVo cake recipe
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Elevate your favorite VoVo biscuit into a delicious, towering cake with layers of raspberry jelly, coconut, and a fluffy marshmallow filling.
Ingredients:
  • 285g (1 1/3 cups) caster sugar
  • 200g butter, chopped, at room temperature
  • 8.80 gm vanilla extract
  • 4 eggs
  • 490g (3 1/4 cups) self-raising flour
  • 310ml (1 1/3 cups) milk
  • 2 x 85g packet raspberry jelly crystals
  • 250ml (1 cup) boiling water
  • 130g (1 1/2 cups) desiccated coconut
  • 100g (1 1/2 cups) shredded coconut
  • 315g (1 cup) raspberry jam
  • 6 Arnott’s Iced Vovo biscuits, halved diagonally
  • 315g (1 1/2 cups) caster sugar
  • 165ml (2/3 cup) hot water
  • 24.00 gm gelatine powder
  • 4.40 gm vanilla extract
Instructions:
  • Preheat your oven to 170C/150C fan forced. Grease and line the bases of three 18cm round cake pans with baking paper.
  • In a bowl, use electric beaters to whip together sugar, butter, and vanilla until light and creamy. Add eggs one at a time, beating well after each addition until just mixed. Stir in flour and milk until fully combined. Divide mixture among pans, smooth the top, and bake for 30 minutes or until a skewer comes out clean. Let cool in pans for 5 minutes before transferring to wire racks to cool completely.
  • In a large bowl, combine jelly crystals and boiling water, stirring until dissolved. Add 500ml (2 cups) water and refrigerate for 1 hour, or until the mixture resembles the consistency of egg whites.
  • Mix the desiccated and shredded coconut together on a large tray. Dip each cake in jelly, then in coconut, gently pressing on all sides of the cake. Chill in the fridge for 20 minutes to firm up.
  • Spread 2 tbsp jam evenly over each cake, leaving a 2cm border. Transfer the remaining jam to a piping bag fitted with a 5mm plain nozzle.
  • For the filling, combine sugar and hot water in a saucepan over medium heat. Stir for 3 minutes until sugar dissolves and mixture is clear. In a jug, mix gelatine with 160ml (2/3 cup) water using a fork. Pour into the saucepan and stir for 2-3 minutes until gelatine dissolves and mixture is clear. Transfer to a stand mixer bowl and let it cool to room temperature for 30 minutes.
  • Whip the mixture on high speed for 6-10 minutes until thick. Stir in the vanilla and mix for 1 minute. Transfer into a piping bag with a 1cm plain nozzle. Pipe small peaks around the edges of each cake. Spread the remaining marshmallow in the center of 2 cakes. Let it sit for 20 minutes until the marshmallow sets.
  • Pipe a generous amount of jam around the edge of each cake. Stack the cakes, making sure the top cake is not completely covered with marshmallow. Finish off by decorating with biscuits.

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