Lamington is Australian specialty and one of my favorite cakes to prepare for the family, not just because my parents are Australian, but also because my husband's late grandmother liked to prepare them as well when we lived in Europe, which of course with different name, kokusz kocka :)

The original flavor is vanilla sponge cake that is coated with chocolate sauce and rolled in grated coconut.

The following recipe is for Kahlua flavored Lamingtons and since Australia Day is in January, awesome excuse to shape it as Australia map instead the regular cake slices, right? :)

NOTE: a day before, chill a can of thick coconut milk

Step 1: Cake

1 1/2 c flour
1/2 c sugar
1 tsp BSoda
a pinch of salt
enough water mixed with 2 tbsp Kahlua, measured in a 1 c measuring cup - fill up to the brim with water
5 tbsp oil
1 tsp vanilla essence
1 tsp vinegar

Instruction:

Mix dry ingredients
Pour in wet ingredients
Mix to combine and pour into parchment lined square pan
Bake on preheated 350 F for 35 minutes
Cool on rack until comfortable enough to touch
Trace an Australian map on the cake and cut cake accordingly
Halve cake as shown and separate the slices, let cool more
Meanwhile, pulverize enough desiccated coconut, then make dipping

Step 2: Dipping/Brushing

3 tbsp Kahlua
1/4 c hot water
1 tbsp vegan margarine
4 tbsp icing sugar

Instruction:

Mix everything to combine

Step 3: Whipping Cream and Assembly

Flip the bottom of cake, brush with dipping, sprinkle generously with coconut, flip back
Brush cake generously with dipping, lift carefully and move to a plate/cake board
Pipe coconut whipped cream all over
Brush the other half of the cake with dipping, lift carefully and flip to top whipped cream
Brush cake top with dipping, sprinkle with coconut
Dip Tasmania (a small cake, that is shaped almost like a heart) in dipping and roll in coconut

Whipped Cream: