MINI VANILLA BEAN & LIME LAMINGTONS

MINI VANILLA BEAN & LIME LAMINGTONS

Ingredients

  • 1 store-bought square sponge cake
  • 2 cups vanilla bean frosting
  • 1 lime, zested and juiced
  • 1 cup icing sugar
  • 3 cups toasted, desiccated coconut
Sweet and soft with a hint of lime, welcome back, the humble lamington. Makes about 20.

Pair with 1800 Coconut Tequila – with a slightly sweet,  tropical taste, this versatile spirit is great 'on the rocks', in a shot, or amazing in your next margarita.

  1. Cut the sponge cake in half horizontally.
  2. Use 1 cup of frosting to spread over one slice of sponge, sprinkle with the lime zest and sandwich with the remaining sponge layer.
  3. Cut into small squares (about 2-3cm each).
  4. Whisk remaining frosting with the icing sugar and enough lime juice (or water) to make to a thin icing.
  5. Arrange toasted coconut on a plate, then dip each square into the icing to coat all over, then toss in the coconut until completely covered.
  6. Chill for at least 3 hours before serving.

Recipe JO WILCOX; Photography MANJA WACHSMUTH

 

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