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What you’ll need

butter

125g butter

brown sugar

1 cup brown sugar

eggs

1 egg

vanilla paste

1 teaspoon vanilla paste

flour

½ cup The Healthy Baker Plain Flour

rolled oats

½ cup rolled oats, blitzed in food processor

cocoa

3 tablespoons cocoa powder

desiccated coconut

½ cup desiccated coconut

For the icing

icing sugar

1 cup icing sugar

cocoa

3 tablespoons cocoa powder

water

2 tablespoons boiling water

butter

1 tablespoon butter, softened

desiccated coconut

to sprinkle on top desiccated coconut

1

Preheat oven to 180C and grease and line a lamington slice tin (about 20x30cm).

2

Combine butter, vanilla and sugar in a small saucepan on medium-low heat and cook, until butter melts into the sugar and you have a lovely smooth mixture.

3

Remove from heat, whisk in the egg.

4

Sift the flour and cocoa powder into a bowl, then stir in the oats and coconut.

5

Fold in the butter/sugar mixture and mix to combine.

6

Transfer to the prepared tin and smooth surface. Bake for 25 minutes. Then cool completely.

7

For the icing, combine all ingredients in a small bowl and whisk until smooth. Once slice is cool, spread over evenly and sprinkle with the coconut.