Layered Lamington Cake Pops 

Makes 48


For the cake:

12/3 cups cake flour

¼ cup corn flour

1½ tsp baking powder

11/3 cups sugar

3 large eggs 

9 tbsp margarine, melted

¾ cup buttermilk  

For the chocolate syrup:

1/3  cup milk 

1 tbsp margarine 

1 cup icing sugar

2 tbsp Nestlé Cocoa Powder 


To assemble:

½ cup strawberry jam

2 cups desiccated coconut


For the cake:

  1. Preheat the oven to 180°C and line a small to medium rectangular baking dish (24cmx21cm) with baking paper, allowing the paper to hang over the sides.

  2. Sift the flour, corn flour and baking powder in a large mixing bowl. Stir in the sugar. 

  3. Beat the eggs until light and frothy. 

  4. Make a well in the dry ingredients and pour in the eggs, melted butter and buttermilk and fold in carefully until just combined. 

  5. Pour the batter into the prepared tray and bake for 35-40 minutes, or until a skewer inserted in the centre comes out clean. 

  6. Allow the cake to cool in the tray for 30 minutes before using the baking paper to lift it out of the tray and transfer it to a chopping board. *Chef’s Tip: To make it easier to cut the cake, leave it to firm up in the refrigerator overnight.


For the chocolate syrup: 

  1. To prepare the chocolate syrup, heat the milk and butter in a small pot and stir until melted.

  2. Sift together the icing sugar and NESTLÉ Cocoa Powder and stir into the milk until smooth and glossy. 


To assemble:

  1. Wrap a long piece of cotton thread around the rectangular cake along the middle line (height-wise). Pull each end of the thread in opposite directions to cut through the centre of the cake and carefully slice it into two equal cakes. Set the top half aside. 

  2. Spread the jam onto one half of the cake and sandwich with the other half of the cake. 

  3. Slice the cake into equal squares, about 3cm x 3cm, using a bread knife. *Chef’s Tip: Clean the knife before each slice. 

  4. Dunk the Lamington squares into the chocolate syrup, one at a time, ensuring each square is coated all over.

  5. Allow excess to drip off, then roll through the desiccated coconut and place onto the wire rack on top of a tray. 

  6. To finish, skewer each Lamington with a wooden stick. Serve on a platter with tea and ENJOY!