We teamed up with the team at Tokyo Lamington to create a slice that feels like an instant classic: a rich butter cake base layered with tart raspberry jam, silky dark chocolate ganache, and pillowy homemade marshmallow, finished with a scatter of toasted coconut. It’s playful, indulgent, and surprisingly simple to recreate in your own kitchen.
1. Preheat oven to 170°C / 338°F fan. Grease your Slice Tray and line with baking paper, leaving overhang on the long sides.
2. Beat butter and caster sugar together until pale and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract.
3. Fold in flour and baking powder alternating with milk in two additions until just combined.
4. Spread the batter evenly into the prepared tin — it will be around 1 to 1.5 cm deep. Bake for 18 to 22 minutes until golden and a skewer comes out clean.
5. Allow the base to cool completely in the tin before adding any layers.
Layer order: butter cake base → raspberry jam → chocolate ganache → marshmallow → toasted coconut.
The butter cake base must be completely cold before layering — even slightly warm and the jam will slide.
Do not skip the 45 minute ganache chill. If the ganache is soft when the marshmallow goes on they will mix together.
For toasting coconut: toss in a dry pan over medium heat for 2 to 3 minutes until golden. Watch it closely as it catches fast.
Keeps in the fridge for up to 5 days. Layer slices between baking paper if stacking.
