Carrot & coconut ‘lamingtons’

Carrot & coconut ‘lamingtons’

A toasted coconut crumb transforms this lightly spiced, dairy-free traybake into dainty bites.

0 out of 5 stars(0) Rate this recipe
  • Makes28
  • CourseCake
  • 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


  1. 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.

  2. 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).

  3. 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.

  4. 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.

Cook’s tip

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. 


Typical values per item when made using specific products in recipe


1,175kJ/ 281kcals



Saturated Fat












Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet