Lamington Layer Cake
- Store in a sealed container in the fridge.
- For a timesaving recipe substitute making the cakes with 2 packets of Natvia Vanilla Cake Mix
Serves: 19
Prep: 30 minutes
Cook/Chill: 35 minutes
Ingredients
VANILLA CAKE
297 g Natvia (1 1/2 cups)
2 teaspoon Vanilla
560 g Unsalted Butter, at room temperature
600 g Self Rising Flour
6 Eggs
250 mls Sour Cream (1 cup)
250 mls Milk (1 cup)
CHOCOLATE ICING
200 g Natvia, blitzed to resemble icing sugar
60 g Cacao
2 tablespoon Unsalted Butter, softened
125 mls Boiling Water
TO ASSEMBLE
120 g Natvia Raspberry Fruit Spread
125 g Desiccated Coconut
300 mls Thickened Cream
Method
- Preheat oven to 160ºC (fan forced) and line a 2cm x 20cm cake tins with baking paper.
- In a stand mixer, cream the butter, vanilla and Natvia until light and fluffy.
- Add the eggs one at a time while continuing to beat. Add the milk and sour cream and beat again.
- Slowly add the flour a little at a time until incorporated. Beat for a further minute until the batter is smooth.
- Pour into the prepared tins and bake for 30-35 mins or until a skewer inserted comes our clean. Leave to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
- To make the chocolate icing combine the blitzed Natvia and cacao in a bowl. Add the butter and hot water and whisk until smooth.
- Whisk the thickened cream to medium peaks and set aside.
- Place the desiccated coconut onto a tray or large plate.
- To assemble, cut both cakes through the centre horizontally to create 4 cakes.
- Using a knife, ice the edges of one of the layers and roll it in the coconut. Place onto the serving plate or stand. Spread with Natvia Raspberry Fruit Spread and top with 1/3 of the whipped cream. Repeat with the next 2 layers.
- For the final layer, spread the edges with chocolate icing and dip into the coconut. Fix it on top of the 3 layers before icing the top of the cake. Sprinkle with the remaining coconut.
- Serve.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 27.2g | 8.4g | 44.9g | 2310kJ | 552 | 156g |
