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The Great South African Bake Off

Blueberry and Coconut Purple Lamingtons

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Sponge Cake:

  • 2 cups Cake Wheat Flour
  • 3tbsp Corn Flour
  • 2tsp Baking Powder
  • 2tsp Baking Soda
  • 1tsp Salt
  • 4ea. Eggs
  • 1 1/4 cups Caster Sugar
  • 1 cup Sunflower Oil
  • 1 cup Buttermilk
  • 1tsp White Vinegar
  • 1tsp Vanilla Essence
  • 1/4tsp Colour Gel (Purple)

Purple Coconut:

  • 3 cups Desiccated Coconut
  • 3tbsp Water
  • 3 drops Colour Gel (Purple)

Sauce:

  • 2 cups Frozen blueberries
  • 2 tsp Corn Flour
  • 2/3 cups
  • Caster Sugar

Preparation method

Sponge Cake:

  • Preheat oven to 180C.
  • Grease two 20cmx20cm square cake tins, line with baking paper.
  • Sieve together all dry ingredients except castor sugar, set aside.
  • Whisk eggs and sugar till pale.
  • Whisk in oil and vanilla into egg mixture.
  • Add half the flour mixture and mix.
  • Add buttermilk, vinegar and purple colour gel and mix.
  • Add the remaining flour mixture and mix.
  • Place the cake mixture into the baking pan.
  • Bake for 15 minutes.

Purple Dessicated Coconut:

  • In a jar, add water and colour gel. Shake well.
  • Add coconut and shake well.
  • Line a try with paper towel and place the coconut on top.
  • Let the coconut dry.

White Chocolate Sauce:

  • In a double boiler, add chocolate and cream.
  • Mix until well blended.
  • Leave to cool.

Blueberry Sauce:

  • Cook all the ingredients on medium heat.
  • Use a hand held blender to blend the mixture.
  • Let it to cool.

Assembly:

  • Cut the cakes into triangles.
  • Brush the blueberry sauce on the surface of the triangles.
  • Dip the triangle into the white chocolate sauce.
  • Cover the triangle with coconut.