We love creating the Noshu version of our Australian classics. These low sugar lamingtons are a great addition to your retro baking tin, perfect for a delicious ‘better for you’ morning tea treat.
MAKES: 6β12 lamingtons (depending on size)
INGREDIENTS
You will need
1 packet Noshu 99% Sugar Free Vanilla Velvet Cake Mix
1 packet Noshu 99% Sugar Free Rich Chocolate Cake Mix
Vanilla Lamingtons
1 packet Noshu 99% Sugar Free Vanilla Velvet Cake Mix
3 large eggs
120 g melted butter
1 cup / 250 ml milk
Chocolate dip & garnish
1 packet Noshu 99% Sugar Free Rich Chocolate Frosting Mix
3 tbsp milk
1 cup desiccated coconut
Β½ cup shredded coconut
Option for filling
300 ml thickened cream, whipped
Low sugar strawberry or raspberry jam
METHOD
Lamingtons
Preheat oven to 160Β°C fan-forced (170Β°C conventional) and line a square 20cm x 20cm cake tin with baking paper.
Place the cake mix, eggs, butter and milk into a large mixing bowl and mix on low with an electric beater until all ingredients are combined. Scrape down sides of bowl and mix on medium for a further 2 minutes.
Pour the batter into your prepared tin and cover with foil. Bake for 45 minutes, then remove foil and bake for a further 10-15 minutes or until golden brown and a skewer inserted comes out clean. Set aside to cool completely.
To make the dipping chocolate
Place your 99% Sugar Free Rich Chocolate Frosting Mix and milk in a bowl and stir to combine until completely smooth.
Decorate
Mix both types of coconut together in a separate bowl and set aside.
Cut the cooled cake slab into even squares or rectangles and dip each side into your chocolate icing. Then dip the chocolate layer into your bowl of coconut.
Either enjoy your lamingtons on their own or sandwich your lamingtons together with whipped cream and jam in the middle. Enjoy!
