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.

Ingredients
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.

Method
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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