Kahlua Lamington
Servings 0
Ingredients
Cake
- 1 1/2 c flour
- 1/2 c sugar
- 1 tsp BSoda
- a pinch of salt
- enough water mixed with 2 tbsp Kahlua measured in a 1 c measuring cup - fill up to the brim with water
- 5 tbsp oil
- 1 tsp vanilla essence
- 1 tsp vinegar
Dipping/Brushing
- 3 tbsp Kahlua
- 1/4 c hot water
- 1 tbsp vegan margarine
- 4 tbsp icing sugar
Instructions
Cake
- Mix dry ingredients
- Pour in wet ingredients
- Mix to combine and pour into parchment lined square pan
- Bake on preheated 350 F for 35 minutes
- Cool on rack until comfortable enough to touch
- Trace an Australian map on the cake and cut cake accordingly
- Halve cake as shown and separate the slices, let cool more
Coating
- Meanwhile, pulverize enough desiccated coconut, then make dipping
Dipping/Brushing
- Mix everything to combine
Kahlua Lamington
- Flip the bottom of cake, brush with dipping, sprinkle generously with coconut, flip back
- Brush cake generously with dipping, lift carefully and move to a plate/cake board
- Pipe coconut whipped cream all over
- Brush the other half of the cake with dipping, lift carefully and flip to top whipped cream
- Brush cake top with dipping, sprinkle with coconut
- Dip Tasmania (a small cake, that is shaped almost like a heart) in dipping and roll in coconut
Whipped Cream
- Take out coconut milk from the fridge, scoop out the thick part only
- Beat with enough icing sugar (at least 3 tbsp)
Notes
a day before, chill a can of thick coconut milk