Recipe created by Almond Breeze Australia

Serves: 12
Prep Time: 40 Minutes



125 g butter, softened
1/4 cup sweetener
1/2 tsp vanilla essence
2 eggs
2 cups self-raising flour
1/2 cup Unsweetened Almond Breeze
2 cups shredded coconut

1/2 cup coconut cream
1/4 cup raw cacao powder
1 tablespoon butter
1/3 cup boiling water



Pre-heat the oven to 180C. Lightly grease a baking dish and line with baking paper
Using an electric mixer whisk butter, sweetener, vanilla essence and eggs until a light and fluffy mixture forms
Using a wooden spoon stir half the flour into the butter mixture until combined. Add in half the Almond Breeze and stir until combined
Repeat step 3 using the remaining flour and Almond Breeze
Pour mixture into baking dish and bake for 30 minutes
Meanwhile to make the icing combine coconut cream, cocoa powder, butter and boiling water in a bowl. Mix until smooth
Once Lamingtons are baked, allow to cool and slice into 12 even pieces
Dip each Lamington into the icing mixture and cover with shredded coconut
Place each Lamington on a wire cooling rack to set