LAMINGTONS

INGREDIENTS:

SPONGE:
1 CUP FLOUR
1 TSP BAKING POWDER
1/2 CUP CASTER SUGAR
1 TSP VANILLA ESSENCE
75G COCONUT OIL
6 EGG EQUIVALENTS (I USED ORGRAN EGG REPLACER)

ICING:

4 CUPS OF ICING SUGAR
1/2 CUP COCOA POWDER
3 TBSP COCONUT OIL
1/2 CUP ALMOND MILK

– SHREDDED COCONUT

METHOD:

  1. PREHEAT OVEN TO 200 DEGREES CELSIUS
  2. ADD ALL DRY INGREDIENTS TO A BOWL AND WHISK THEM TOGETHER UNTIL WELL COMBINED
  3. CREATE A ‘WELL’ IN THE MIDDLE OF THE DRY INGREDIENTS AND ADD THE WET INGREDIENTS ONE AT A TIME, WHISKING UNTIL WELL COMBINED.
  4.  MIX IN AN ELECTRIC MIXER UNTIL ALL OF THE LUMPS ARE GONE.
  5. LINE A BAKING TRAY, CAKE TIN OR MUFFIN TIN WITH PARCHMENT PAPER OR CUPCAKE LINERS DEPENDING ON WHAT SHAPE YOU ARE MAKING. (I USE A ROUND CAKE TIN HOWEVER I WOULD RECOMMEND USING A BREAD TIN SO THAT YOU CAN CUT THE CAKE IN TO TRADITIONAL LAMINGTON RECTANGLES RATHER THAN SERVING AS A WHOLE CAKE)
  6. BAKE FOR 20-25 MINUTES** OR UNTIL YOU CAN PRICK THE MIDDLE OF THE CAKE WITH A SKEWER AND HAVE IT COME OUT OF THE CAKE CLEAN.
  7.  REMOVE CAKE FROM OVEN AND LET IT COOL COMPLETELY BEFORE ICING.
  8. WHILE THE CAKE IS COOLING, PREPARE THE ICING:
    – COMBINE DRY INGREDIENTS AND WHISK TOGETHER UNTIL WELL COMBINED.
    – ADD THE COCONUT OIL AND ALMOND MILK AND WHISK UNTIL ALL THE LUMPS ARE REMOVED.
  9. ONCE THE CAKE HAS COOLED, CUT IT IN TO THE DESIRED SHAPES OR LEAVE AS A WHOLE.
  10. LAY THE SHREDDED COCONUT ON A PLATE FOR THE CAKE TO BE DIPPED IN TO.
  11. COAT A SIDE OF THE CAKE WITH ICING AND THEN DIP THE SAME SIDE IN TO THE SHREDDED COCONUT, REPEAT FOR EACH SURFACE.
  12. ENJOY YOUR LAMINGTONS 🙂

 

** COOKING TIMES WILL VARY IF YOU ALTER THE SHAPE OF THE CAKE, CUPCAKES WILL TAKE LESS TIME THAN AN ENTIRE SPONGE.

OTHER IDEAS:
– YOU COULD SLICE THE SPONGE IN HALF AND FILL WITH JAM AND CREAM BEFORE ICING.

Follow:
Share: