The Barefoot Hippy is where we share the recipes from Hippy Soap Co's products & more, so you can create your own

Small cakes & muffins

Chocolate lamingtons

Dunked in chocolate icing and tossed in the tropical flavour of coconut, these little baked beauties are best enjoyed immediately.

135g unsalted butter, diced
200g caster sugar
2 eggs
1 tsp vanilla extract
300g self-raising
125ml milk
2 cups desiccated coconut
50g dark cocoa
300g pure icing sugar
100ml boiling water

Cook’s tips: If you prefer to make your lamingtons bite-sized, simply cut the sponge into smaller pieces prior to icing.
Add a scattering of orange zest or a dash of peppermint essence to your chocolate icing to give your lamingtons a personal touch.

NOTE: Allow time for lamingtons to chill overnight.

Preheat oven to 180°C. Line a 27 x 18cm slice tin with baking paper. Put 125g of the butter and caster sugar in the bowl of an electric mixer and beat on high, using paddle attachment, for 3 minutes or until mixture is light and creamy. Add eggs and vanilla extract, then beat until smooth.
Fold in flour and milk, alternately, stirring until a smooth batter forms. Spoon into prepared tin. Bake for 35 minutes or until cooked when tested with a skewer. Put tin on a wire rack to cool. Refrigerate overnight.
Put coconut in a shallow dish. Combine cocoa, icing sugar, remaining butter and water in a medium bowl and whisk until smooth. Cut cake into 12 pieces. Dip each into chocolate icing, then into coconut to coat well all over. Allow to set, then serve.

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