The Great South African Bake Off

Rose Flavoured Lamingtons with Coconut


The Great South African Bake Off

BBC Lifestyle



  • 60g Unsalted butter
  • 125ml Full cream milk
  • 200g Flour
  • 8g Baking powder
  • 3ea. Eggs- beaten
  • 2ml Salt
  • 200g Caster sugar
  • 10ml Vanilla
  • 10ml Rose Essence


  • 560g Icing Sugar
  • 20g Unsalted Butter
  • 160ml Full Cream Milk
  • 10ml Rose Water
  • 2-3 drops Red Food Colouring


  • 500g Desiccated Coconut
  • 300ml Fresh Cream
  • 5ml Cream Stabilizer
  • 200g Pistachio Nuts
  • 200g Pomegranate Jewels

Preparation method


  • Preheat the oven to 180°C
  • Heat the butter and milk until melted
  • Beat the eggs and salt until light and fluffy (3min)
  • Gradually beat in sugar, beating until dissolved
  • Add vanilla
  • Sift together the flour and baking powder
  • Fold the flour into the egg mixture
  • Using a greased cake-pop tin, fill one ½ with dough,
  • Place other ½ on top and bake for 18-20 min
  • Let it cool in the pan for 10 min
  • Remove from the moulds and cool completely

Rosewater Icing:

  • Combine all the ingredients in a small heat proof bowl
  • Stir over simmering water until the icing is smooth


  • Dip and cover the cake balls in the icing
  • Let the excess icing drain
  • Repeat to give a second coating and roll in the coconut
  • Let the icing set
  • Whip the cream with stabilizer*
  • Crush half of the pistachios
  • Decorate the balls with whipped cream rosettes, the nuts & pomegranate