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Kahlua Lamington



  • 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


  • 3 tbsp Kahlua
  • 1/4 c hot water
  • 1 tbsp vegan margarine
  • 4 tbsp icing sugar



  • 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


  • Meanwhile, pulverize enough desiccated coconut, then make dipping


  • 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)


a day before, chill a can of thick coconut milk