01 May 2020


This recipe has been supplied by Malcolm Pratt from Clontarf, QLD. Malcolm comes from a long line of bakers, including his father who owned one of Brisbane's first pie-making companies. A champion cake decorator and chef, Malcolm has been entering Ekka's cooking competitions since 1972 and has won many blue ribbons.


Makes 12 large or 24 standard lamingtons


125g soft butter
1 cup castor sugar
2 eggs
1 1/2 cups self-raising flour, sifted
1/2 cup milk


4 cups pure icing sugar
4 tablespoons cocoa powder
60g softened butter
3 tablespoons raspberry jam
1 to 1 1/2 cups boiling water
1 cup fine desiccated coconut


  1. Preheat the oven to 170°C and grease and line a lamington tin (30cm x 20cm).
  2. Using an electric mixer, beat butter and sugar until creamy, then add eggs one at a time, beating well after each addition.
  3. Gently fold in sifted flour and milk alternately, then spoon mixture into prepared lamington tin.
  4. Bake for 30 minutes or until a skewer withdraws clean, then turn out cake onto a wire rack and cool completely.
  5. Store in an airtight container overnight, then cut into 12 even cubes.
  6. For the icing, combine ingredients in a bowl until smooth. Icing should be of a consistency such that it coats your finger. You may need to add a little more icing sugar or hot water.
  7. Dip cake cubes briefly in icing, then place on a wire rack over a tray for 2-3 minutes or until they stop dripping.
  8. Coat lamingtons in desiccated coconut, then place on a coconut-covered, baking paper-lined tray until dry.


Ekka's Cookery Competition is one of Queensland's largest and most prestigious cooking competitions. Novice to professional bakers battle it out to claim the coveted Blue Ribbon.

If you have any questions in regards to competing in Ekka’s Cookery Competition, please visit the Cookery Competition page or email

Recipe originally published by