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A mega-sized makeover to the classic Australian lamington for the ultimate Australia Day dessert! This a healthier recipe without the loads of sugar, share it with your family and friends on Australia day!

Nutrition Information Tips/Tricks

  • 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
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    27.2g 8.4g 44.9g 2310kJ 552 156g

     

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A mega-sized makeover to the classic Australian lamington for the ultimate Australia Day dessert! This a healthier recipe without the loads of sugar, share it with your family and friends on Australia day!

Nutrition Information Tips/Tricks

  • 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
Metric | Imperial Measurement Conversions

INGREDIENTS

  • VANILLA CAKE
  • 297 g Natvia (1 1/2 cups)
  • 2 teaspoons 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 tablespoons Unsalted Butter, softened
  • 125 mls Boiling Water
  • TO ASSEMBLE
  • 120 g Natvia Raspberry Fruit Spread
  • 125 g Desiccated Coconut
  • 300 mls Thickened Cream

METHOD

  1. Preheat oven to 160ºC (fan forced) and line a 2cm x 20cm cake tins with baking paper.
  2. In a stand mixer, cream the butter, vanilla and Natvia until light and fluffy.
  3. Add the eggs one at a time while continuing to beat. Add the milk and sour cream and beat again.
  4. Slowly add the flour a little at a time until incorporated. Beat for a further minute until the batter is smooth.
  5. 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.
  6. To make the chocolate icing combine the blitzed Natvia and cacao in a bowl. Add the butter and hot water and whisk until smooth.
  7. Whisk the thickened cream to medium peaks and set aside.
  8. Place the desiccated coconut onto a tray or large plate.
  9. To assemble, cut both cakes through the centre horizontally to create 4 cakes.
  10. 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.
  11. 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.
  12. Serve.

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  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    27.2g 8.4g 44.9g 2310kJ 552 156g

     

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published.

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