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


Preheat the oven to 170°C and grease and line a lamington tin (30cm x 20cm).

Using an electric mixer, beat butter and sugar until creamy, then add eggs one at a time, beating well after each addition.

Gently fold in sifted flour and milk alternately, then spoon mixture into prepared lamington tin.

Bake for 30 minutes or until a skewer withdraws clean, then turn out cake onto a wire rack and cool completely.

Store in an airtight container overnight, then cut into 12 even cubes.

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.

Dip cake cubes briefly in icing, then place on a wire rack over a tray for 2-3 minutes or until they stop dripping.

Coat lamingtons in desiccated coconut, then place on a coconut-covered, baking paper-lined tray until dry.


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