Lamingtons (or coconut and chocolate sponge squares to any non-Australians)

I’ve only once eaten Lamingtons before, you don’t often come across them in the UK… however, having grown up surrounded by Neighbours fever we’ve certainly heard of them! Besides, sponge squares coated in chocolate and rolled in coconut sounds like just my cup of tea.

I based this on my vanilla cupcake recipe but baked in a rectangular baking tray instead. It’s then cut into squares/rectangles, dipped in a warm chocolate icing and sprinkled with coconut. It was rather messy work, but worth it for the taste.

I didn’t have enough coconut to cover all the squares so made half the sponge into a chocolate covered tray bake decorated with sugar stars, which proved more popular with the girls anyway!

Lamingtons (dairy-free, egg-free, nut-free, sesame-free, soya-free, peanut-free, vegetarian and vegan)

  • 400g self-raising flour
  • 200g caster sugar
  • pinch of salt
  • 200ml sunflower oil
  • 300ml oat milk
  • 1 tsp bicarbonate of soda
  • 1 tsp lemon juice
  • 1 tsp vanilla

– Preheat the oven to 180 degrees Centigrade/Gas mark 5

– Line a rectangular baking tray with parchment.

– Sift the flour and salt into a bowl. Stir in the sugar.

– In a separate bowl, mix together the oat milk, bicarb, lemon, vanilla and oil.

– Pour the wet ingredients into the dry and gently mix, until well combines.

– Fill the baking tray and bake for 25-30 minutes, until lightly golden and a knife comes out clean.

– Cool on a wire rack.

– When completely cool, cut into squares with a serrated knife

Chocolate Icing (dairy-free, egg-free, nut-free, sesame-free, soya-free, peanut-free, vegetarian and vegan)

  • 1/2 cup oat milk
  • 2 tbsps dairy-free spread
  • 1 tsp vanilla extract
  • 2-3 cups icing sugar
  • 1/2 cup cocoa powder

– In a saucepan melt together the oat milk, dairy-free spread and vanilla.

– Whisk in the icing sugar and cocoa until a smooth icing is made.

– In a shallow dish, pour in 1 cup dessicated coconut.

– Using two forks, coat the squares of sponge in the warm chocolate icing.

– Sprinkle all over with the coconut and leave to set on a wire rack.

– Best kept in the fridge until eaten.

Or for a tray bake

– Pour the icing over a large slab of cake and sprinkle with decorations, leave to set.

Chocolate Coated Coconut Oaty bars

You may have noticed that I’m quite a fan of chocolate and coconut! The biscuit tin was looking empty and Little S had a friend coming to play on Friday, so this is a concocted recipe that kept them happy after a long day at school. Think a less gooey coconut flapjack affair topped with dark chocolate, and you get the picture!

Chocolate Coated Coconut Oaty Bars (dairy-free, egg-free, nut-free, soya-free, sesame-free, peanut-free, vegetarian and vegan)

Makes 20 small bars

  • 1 cup oats
  • 1 1/2 cups plain flour
  • 1/2 cup desiccated coconut
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup soft brown sugar
  • 1/2 cup dairy-free spread, such as Pure
  • 1/2 tsp vanilla extract
  • 85g dairy-free dark chocolate, such as Kinnerton
– Preheat the oven to 180 degrees Centigrade/Gas Mark 4
– Line a  9 inch square baking tray with foil or baking parchment
– In a small saucepan melt together the dairy-free spread, sugar and vanilla.
– In a separate bowl stir together the oats, flour, baking powder and coconut.
– Pour the sugar/spread mixture into the dry ingredients and mix well.
– Turn into the baking tray, press down firmly and level off.
– Bake for 12 minutes, or until lightly golden.
– Remove from the oven and leave to cool.
– Meanwhile melt the chocolate. Spread over the cooled biscuit base.
– Leave to set.
– Un-mold from the baking tray and cut into even bars.

Coconut Straws

This is a cobbled together recipe, using store cupboard ingredients, and it worked an absolute treat – I’ve already been asked for the recipe by my helpful tasters!! If you like coconut definitely give this a go… they’re reminiscent of cheese straws but sweet coconut instead (sounds weird, right?). I reckon they’d go brilliantly with a chocolate mousse (that recipe will appear soon!) but also work extremely well as a stand alone cookie.

Coconut Straws (dairy-free, egg-free, nut-free, soya-free, vegetarian, vegan)

makes about 24

  • 90g dairy-free spread (I used Pure)
  • 2/3 cup granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup dessicated coconut
  • 1 cup plain flour
  • 2-3 tbsps oat milk

– Preheat the oven to 180 degrees centigrade

– Cream together the dairy-free spread, sugar and salt until well mixed.

– Stir in the coconut and vanilla.

– Stir in the flour and add the oat milk, bring together with your hands. It will seem dry and crumbly but should come together.

– Turn onto a large sheet of foil. Fold the foil over the top of the dough and roll out to about 1 cm thick. Chill.

– Cut into straw shapes and place on a lined baking sheet.

– Bake for 14 minutes until lightly golden at the edges, turning the baking sheet half-way through.

– Cool on the baking sheet briefly before moving to a wire rack.

– Best eaten fresh, but will keep in an airtight container for a few days.