This is the kind of cake where you can’t stop at one slice! It’s just too good 👌🏽 If you’ve never had a lamington before it’s a buttery vanilla sponge cake, with jam and vanilla buttercream in between, then coated in chocolate icing & coconut.
I used a jam I got from a small local cafe but you can use any jam you like. Mine was a mixed berry one with blueberry, blackberry and cherry.
RECIPE:
This is PER cake so times this by two
1 1/2 cups self raising flour
1/3 cup + 1 tbsp caster sugar
1/4 tsp salt
1/4 cup melted vegan butter
1 tsp vanilla extract
1 + 1/4 cup soy milk
1 tsp apple cider vinegar
For the icing:
250g icing sugar
150g vegan butter
1 tsp vanilla extract + 2 tsp water
2 tbsp cocoa powder
1/2 cup desiccated coconut
+ The Jam
1️ Preheat oven to 180°C.
2️ In two bowls add the dry ingredients - flour, sugar, salt. Add the milk, melted butter, vanilla and vinegar. Mix together briefly, until flour is no longer visible.
3️ Pour each mix into a lined or greased round cake pan. Bake for about 30 mins or until a skewer comes out clean. Remove and let them cool entirely (you can put them in the fridge too)
4️ Once cakes have cooled entirely, you can trim any uneven bits off. Mix together the icing ingredients (not the cocoa powder, that comes in later)
5️ Spread a layer of jam over the top of one cake. Then add a swirl of the vanilla buttercream (I used a piping bag) layer the second cake on top. Add cocoa powder to the buttercream mix and stir together. You can add a tiny bit more water to make it smoother/thinner.
6️ Spread the chocolate icing over the entire cake. Sprinkle with the coconut. It’s now ready to serve 👌🏽 keep it in a sealed container and refrigerated for up to 4 days but it won’t last.