MicroCook Red Velvet Lamingtons

MAKES 15 lamingtons


  • 1 ¼ cups plain flour
  • 1 tbsp cocoa
  • 1 tsp bicarbonate of soda
  • 3/4 cup caster sugar
  • 1 large egg
  • 3/4 cup sunflower or vegetable oil
  • 1/2 cup buttermilk
  • 2 tsp liquid red colour
  • 1 tsp white, white wine or apple cider vinegar
  • 1/2 tsp vanilla extract
Cream Cheese Filling
  • 250 g block cream cheese, soft
  • 1 cup icing sugar, sifted
  • 1 tsp vanilla extract
Red Icing
  • Icing sugar, sifted
  • 2 tsp cocoa
  • 2 tsp red food colour
  • 1/2 cup hot water
  • 3 cups shredded coconut


  1. Preheat oven to 180◦C (160◦C fan). Sift flour, cocoa and bicarbonate of soda into a Mixing Bowl. Add remaining cake ingredients with a tiny pinch of salt and whisk with a KP Beater until smooth. Place a Tupperchef™ Large Rectangle Form onto a baking tray. Pour in batter and smooth with a TupperChef™ Medium Spatula. Bake for 30 minutes. Allow to cool for 10-15 minutes, then turn out and cool completely on a wire rack.
  2. For the Cream Cheese Filling: Beat ingredients together in a MicroCook Pitcher with a clean KP Beater until smooth. With a serrated knife, slice cake in half into two thin layers. Spread bottom layer with cream cheese. Place other half of cake on top. Trim edges. Cut into three rows by 5 to give 15 pieces of cake.
  3. Combine Icing ingredients in Mixing Bowl and mix to a smooth icing.
  4. Place coconut in one half of a Season Serve. Dip each square of cake into icing, spoon icing over to cover and coat in the coconut on all sides. Repeat. Enjoy immediately or store for later.
  5. Tupper Tip: If you do not have buttermilk, combine ½ cup milk with 2 tablespoons lemon juice and stand until slightly thickened.