On the lookout for a show stopping Valentine’s day dessert. Try these Red Velvet Lamingtons!
Ingredients
- 2 ½ cups plain flour
- 2 tbsp cocoa
- 2 tsp bicarbonate soda
- 1 ½ cup caster sugar
- 1 cup buttermilk
- 1 ½ cup canola oil
- 2 eggs
- 1 tbsp red liquid food colouring
- 1 ½ tsp vanilla essence
- 2 tsp white vinegar
- Filling
- 250 grams cream cheese
- ½ cup butter, room temperature
- 1 tsp vanilla essence
- 3 cups icing sugar
- Syrup
- 3 ½ cups icing sugar
- ¾ cup hot water
- 1 tbsp red liquid food colouring
- 2 tsp cocoa powder
- To coat
- Desiccated coconut
Instructions
The red velvet cake:
1. COMBINE all dry ingredients in bowl together in a bowl and whisk together
2. COMBINE all wet ingredients in bowl together in a bowl and whisk together
3. POUR wet ingredients into dry ingredients, whisk until smooth Pour cake batter into a lined slice tray
4. BAKE 180°C 30 min. Remove from the oven and allow it to rest for 10 minutes.
5. REMOVE the cakes from the tray, allow to cool for 1 hour. Place cool cakes in the refrigerator to cool completely.
Filling:
6. COMBINE all the ingredients together in a bowl and mix until smooth.
Assemble:
7. REMOVE cooled cake from the refrigerator and trim the sides and the tops if needed.
8. CUT the cake in the half and place the one cake half on a baking paper line baking tray. Top with cream cheese filling and spread it evenly across the top of the cake . Top with the other half of the cake and freeze for 45 min.
9. REMOVE cake from freezer and cut into 12 rectangular pieces . Assemble on a tray and freeze for 30 minutes.
Syrup:
10. COMBINE all the ingredients together in a bowl and mix well.
11. REMOVE pieces from the freezer, take one piece and dip all cut edges into the syrup.
12. DIP into coconut while still wet. Place on a wire rack over the tray to catch drips. Keep coating all pieces one at a time.
Recipe shared by Food&Home.
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Feature Image: Woman&Home
