Ingredients
Sponge:
- 250g Butter
- 500ml Castor Sugar
- 5ml Vanilla Extract
- 4each Eggs, extra large
- 750ml Flour
- 20ml Baking Powder
- 1ml Salt
- 250ml Milk
Cocoa Icing:
- 600g Icing Sugar
- 80ml Cocoa
- 60g Butter
- 160ml Water
- 100ml Marula Liqueur
- 320g Desicated Coconut
Chantilly:
- 200ml Fresh Cream
- 30ml Icing Sugar
- 15ml Marula Liqueur
Decorations:
- 100g
- Dark Chocolate
Preparation method
Sponge:
- Preheat oven to 180’C
- Cream butter and sugar.
- Add eggs one at a time, beating well, add extract.
- Sift flour, baking powder and salt.
- Add to creamed mixture, alternating with milk.
- Pour batter into lined 12- hole muffin tin.
- Bake at 180 degrees for 25 minutes.
Cocoa Icing:
- Sift sugar and cocoa.
- Add with butter and water in a pan.
- Heat and simmer.
- Add Amarula.
- Dip sponges in the syrup.
- Roll in coconut.
Chantilly Cream:
- Whip cream with sugar and Marula.
- Pipe on lamingtons.
Decorations:
- Pipe melted chocolate onto 2cm lengths onto baking paper.
- Decorate the piped cream with the chocolate spikes