Serves 10 • Prep 15 mins • Cooking 8 mins
Level up your dessert game with our twist on the iconic Australian lamington with this Lamington Roulade. An elegant showstopper – with a fluffy, soft, delicate sponge, luscious rich chocolate icing, whipped cream and a generous coating of desiccated coconut.
What you’ll need
115g butter, melted
½ cup Sunshine Sugar Caster Sugar
¼ cup vegetable oil
¼ cup milk
¼ cup The Healthy Baker Plain Flour
¼ cup cocoa powder
1 cup The Healthy Baker Self Raising Flour
1 teaspoon baking powder
300mL thickened cream
1 cup desiccated coconut
⅓ cup chocolate chips, melted
Preheat the oven to 180 degree Celsius and grease and line a rectangular cake tin.
In a large mixing bowl, combine the butter, sugar, eggs, oil and milk.
Add the flours, cacao powder, baking powder and salt and stir until a smooth batter forms.
Pour into the prepared tin and bake for 6-8 minutes or until the cake springs back when touched. Keep cooking time to a minimum.
While the cake is still warm, turn it out onto a clean dish towel and roll the cake using the towel. Allow it to cool rolled up.
Whip the cream and fold through 1⁄2 cup of desiccated coconut. Once the cake is cool, unroll it and spread the cream mixture over the cake. Reroll the cake.
To serve, drizzle with melted chocolate and top with the remaining coconut.