Wednesday, 14th June 2017


An Aussie icon... A delightful treat... A scrumptious dessert

that is home-made and baked with no fuss. No preservatives, no artificial
colours or flavours.

Just simple wholesome food. Perfect for lunch boxes, afternoon
tea or even a sneaky midnight snack.

Sponge Cake:

100grms coconut sugar

4 eggs

1 tsp Vanilla Bean Paste

50 g unsalted butter, , melted

120 g Self Raising Flour

Lamington Icing:

25 g unsalted butter

160 g milk

500 g icing sugar

40 g Cacao powder

Shredded coconut to coat


Preheat oven to 180°C fan-forced.

Lightly grease a 20cm x 20cm base pan. Using an electric mixer
or food processor, mix the sugar, butter and vanilla bean paste until light and
airy. One at a time, add eggs. Mix well till all combined thoroughly.

Gently sift flour over the egg/butter batter and add milk. Stir
together. Pour into prepared pan and bake in oven for 25 minutes or until
cooked through.

Leave cake in pan until cooled then turn out onto a wire rack.
Set aside to completely cool, you may need to place in the fridge for half

How to Make Icing:

Sift sugar and cacao powder into a bowl. Add butter and boiling
water. Stir until silky smooth.

Once cake is fully cooked, cut cake into 12-15 pieces.
(Depending on how large you like the pieces)

Place shredded coconut in a flat dish or baking paper. Using
tongs, dip one piece of cake in icing. Shake off excess. Coat in coconut. Place
on a plate. Repeat till all cake is coated in icing and coconut. Stand for 1/2
hour or until set. Enjoy!

Written by Marie from @the.toddler.ingredient

Rozalia Russian