Carrot & coconut ‘lamingtons’
Waitrose and Partners

Carrot & coconut ‘lamingtons’

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

Vegetarian
  • Makes28
  • CourseCake
  • Prepare25 mins
  • Cook30 mins
  • Total time55 mins
  • PlusPreparation time 25 minutes + cooling

Ingredients

  • 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

Method

  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. 

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,175kJ/ 281kcals

Fat

14g

Saturated Fat

7.9g

Carbohydrates

36g

Sugars

29g

Fibre

2.3g

Protein

2.4g

Salt

0.3g