Description
This is the ULTIMATE Lamington Cake! Two soft coconut sponges layered with sweet jam and topped with a rich chocolate coating… š¤¤
Ingredients
Scale
For the Cake:
- 2Ā¾ cups self-rising flour
- Ā½ cup desiccated coconut
- 1 tsp baking powder
- Ā½ tsp baking soda
- Ā¾ cup sugar
- 1Ā½ cups dairy-free milk (I used coconut milk + 1 tsp vinegar)
- ā cup coconut yogurt
- Ā¼ cup oil (I used light olive oil)
For the Frosting:
- Ā½ cup powdered sugar
- ā cup dairy-free butter
- 4 oz dark chocolate (chopped)
- Ā¾ to 1 cup desiccated coconut
For the Filling:
- Ā¾ cup jam
Instructions
- Preheat your oven to 340Ā°F (170Ā°C).
- Line two round cake pans (7-inch or 18 cm).
- Mix the dairy-free milk and vinegar, then set aside to thicken.
- Sift the flour, desiccated coconut, baking powder, and baking soda into a large bowl.
- In another bowl, mix together the milk mixture, coconut yogurt, and oil.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Divide the batter between the two prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- To make the chocolate icing, sift the powdered sugar into a large bowl, then add the butter and chopped chocolate. Place the bowl over a saucepan of simmering water and stir for about 10 minutes, or until the mixture is completely melted. Transfer to a large bowl.
- Spread the desiccated coconut onto a large plate. Take the cooled sponges and roll the edges in the chocolate icing, then in the coconut. Let them set for about 30 minutes.
- Spread the jam over one of the sponge layers, then place the second sponge on top.
- Spread the remaining chocolate icing over the top of the cake and sprinkle with desiccated coconut.