Australian Lamington Dump Cake
So there I was, darling, in the land of Australia, trying to track down the perfect lamington recipe.
Naturally, I was wearing a fabulous hat and my favorite leopard-print scarf because when you’re in a country full of kangaroos, you simply must accessorize.
I stopped by a quaint little café, and after devouring what was possibly the best lamington I’ve ever had, I charmed the owner into giving me her secret recipe.
But here’s the twist—I tried to impress her with my (nonexistent) surfing skills the next day. Let’s just say that after one glorious wave (and a face full of seawater), I left with a bruised ego and a recipe I could’ve gotten without nearly drowning!
Turns out I’m much better at baking than I am at riding the waves.
So now, instead of battling the ocean, I’m whipping up this Australian Lamington Dump Cake in the comfort of my kitchen—safely on land, thank you very much!
Australian Lamington Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 box white cake mix
- 1 cup shredded coconut
- 1/2 cup melted butter
- 1/2 cup chocolate syrup
- 1/4 cup raspberry jam
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Dump the cake mix into the baking dish.
- Pour melted butter evenly over the cake mix.
- Sprinkle shredded coconut on top.
- Drizzle chocolate syrup and dollops of raspberry jam over the top.
- Dust with powdered sugar.
- Bake for 35-40 minutes or until the cake is set.
Notes
Nutrition
Diva's Terrific Tweaks
Add a layer of crushed shortbread cookies for extra texture.
Substitute strawberry jam for raspberry jam.
Sprinkle with a little desiccated coconut for added flavor.
Presentation Suggestions:
Top with a drizzle of chocolate syrup and a sprinkle of shredded coconut.
Garnish with a few fresh raspberries and a mint leaf.
Ready to dive into this Aussie-inspired treat?
Grab your apron, give this recipe a whirl, and let your kitchen feel like the Outback—minus the heat!
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