Carrot & coconut ‘lamingtons’
A toasted coconut crumb transforms this lightly spiced, dairy-free traybake into dainty bites.
- Prepare25 mins
- Cook30 mins
- Total time55 mins
- PlusPreparation time 25 minutes + cooling
- 200g plain flour
- 75g desiccated coconut
- 280g golden caster sugar
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 100ml sunflower oil, plus extra for oiling
- 100ml Jörd Oat & Vanilla Drink
- 200g carrot, peeled and finely grated
- 3 No.1 Large Longstock Gold Free Range Eggs
For the coconut coating
- 100g plant-based dairy-free butter alternative
- 500g icing sugar, sifted
- 200g tub vegan dairy-free soft cheese alternative
- 200g desiccated coconut, toasted
Preheat the oven to 180°C, gas mark 4. Oil and line a 30 x 20cm baking tin with baking parchment. Add the flour, coconut, caster sugar, baking powder, bicarbonate of soda and cinnamon to a large bowl and mix to combine.
In a jug, mix together the oil, vanilla oat drink, grated carrot and eggs. Combine this with the dry ingredients, then pour into the prepared tin. Bake for 30 minutes until a skewer inserted into the sponge comes out clean, then leave to cool completely. Cut the cake into 28 squares (using a 7 x 4 grid).
For the frosting, beat the plant-based butter alternative and icing sugar with electric beaters or in a freestanding mixer until combined, then add the vegan soft cheese alternative and beat until smooth.
Tip the toasted coconut onto a plate. Use a small palette knife to carefully smooth the frosting onto all six sides of the cake squares, then toss and turn in the coconut to cover. Put onto a parchment-lined tray, cover and chill for up to an hour before eating.
This recipe makes a big batch, so if you don’t need all the cakes at once, you can put half the tray-bake in the freezer for another day. Then just make half the frosting and coconut each time.
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