Happy Aussie Day!
At last we are on our last day of Me and Lamingtons series as Straya Day is here π¦πΊπ¦πΊπ¦πΊπ¦πΊ
As Australia time zone is way ahead of North America, I always celebrate Aussie Day a day earlier (here in Canada), so I would celebrate it on the same time π
My family would send birthday wishes to me on the exact date of their date, which is a day early to me, thus I also celebrate Australia Day a day earlier π Am I making sense????
Anyhoo, it’s been fun baking various lamingtons and on the last day of this series, I thought I wasn’t gonna bake any! I know I planned, but my little caught the cold and I’ve been busy with him throughout the day.
I was thinking to makeΒ tiramisuΒ lamingtons, but since I didn’t really have the spare time I thought I would have, I didn’t have time to make vegan “mascarpone”, in the end I came up with the following

Kahlua Lamingtons!!
Thought instead slicing it normal bitesize, I made Australia-shaped lamington instead π
I’m glad little babe is feeling better as soon as his big brother and father arrived at home, so everyone gave me time to get busy, less than 2 H later, we got the edible Australia π

I hope I did justice although I think I shaped Tasmania way too big βοΈ
My sponge cake is rather brownies following the Kahlua I believe. I didn’t expect it to be darker as the batter wasn’t.
Anyhoo, let’s see how I made this lamingtons π
Kahlua Sponge Cake
- 1 1/2 c flour
- 1/2 c sugar
- 1 tsp BSoda
- a pinch of salt
In a measuring cup, mix:
- 2 tbsp Kahlua and enough water to make 1 c liquid
- Mix dry ingredients
- Pour in Kahlua liquid, 5 tbsp oil, 1 tsp vanilla essence, 1 tsp vinegar
- Mix to combine and pour into parchment lined square pan
- Bake on preheated 350 F for 35 minutes
- Cool on rack until comfortable enough to touch
- Trace an Australian map on the cake and cut cake accordingly
- Halve cake as shown and separate the slices, let cool more


Meanwhile, pulverize enough desiccated coconut, then make dipping
Dipping
- 3 tbsp Kahlua
- 1/4 c hot water
- 1 tbsp vegan margarine
- 4 tbsp icing sugar
- Mix everything to combine

Lamingtons
- Flip the bottom of cake, brush with dipping, sprinkle generously with coconut, flip back
- Brush cake generously with dipping, lift carefully and move to a plate/cake board


- Pipe coconut whipped cream all over
- Brush the other half of the cake with dipping, lift carefully and flip to top whipped cream
- Brush cake top with dipping, sprinkle with coconut
- Dip Tasmania in dipping and roll in coconut

Ta-daaaa
Babe went to school this morning with his Roo t-shirt . He was shouting Australiaaaa when I snapped the picture π

Happy Australia Day and Happy Birthday Me! π
β€οΈπ¦πΊππ»π¦πΊβ€οΈ
Now am off, gonna enjoy this Kahlua before the boys forget me π Enjoy your barbie guys!

Kahlua Lamington
Ingredients
Cake
- 1 1/2 c flour
- 1/2 c sugar
- 1 tsp BSoda
- a pinch of salt
- enough water mixed with 2 tbsp Kahlua measured in a 1 c measuring cup – fill up to the brim with water
- 5 tbsp oil
- 1 tsp vanilla essence
- 1 tsp vinegar
Dipping/Brushing
- 3 tbsp Kahlua
- 1/4 c hot water
- 1 tbsp vegan margarine
- 4 tbsp icing sugar
Instructions
Cake
- Mix dry ingredients
- Pour in wet ingredients
- Mix to combine and pour into parchment lined square pan
- Bake on preheated 350 F for 35 minutes
- Cool on rack until comfortable enough to touch
- Trace an Australian map on the cake and cut cake accordingly
- Halve cake as shown and separate the slices, let cool more
Coating
- Meanwhile, pulverize enough desiccated coconut, then make dipping
Dipping/Brushing
- Mix everything to combine
Kahlua Lamington
- Flip the bottom of cake, brush with dipping, sprinkle generously with coconut, flip back
- Brush cake generously with dipping, lift carefully and move to a plate/cake board
- Pipe coconut whipped cream all over
- Brush the other half of the cake with dipping, lift carefully and flip to top whipped cream
- Brush cake top with dipping, sprinkle with coconut
- Dip Tasmania (a small cake, that is shaped almost like a heart) in dipping and roll in coconut
Whipped Cream
- Take out coconut milk from the fridge, scoop out the thick part only
- Beat with enough icing sugar (at least 3 tbsp)