NuYu Plant Milks

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NUYU20038_20201002_0237-Edit-min (1)

Makes about 35


  • 125g unsalted butter, softened
  • 175g caster sugar
  • 1/2 tsp vanilla extract
  • 3 large eggs
  • 260g plain flour
  • 15g baking powder
  • 125ml NuYu Almond Milk


  • 300g pure icing sugar
  • 40g cocoa powder
  • 30ml coconut oil
  • 150ml NuYu Almond Milk
  • 3 – 4cups shredded coconut to coat


  1. Heat oven to 180
  2. Line a rectangular (20x30cm) baking pan with baking paper and set aside
  3. Sift together the flour and baking powder
  4. Whip the softened butter and caster sugar until light and fluffy
  5. Add the vanilla and eggs one at a time, mixing well before the addition of each egg
  6. Fold in half the flour, then stir in half of the almond milk. Repeat with remaining flour and milk. Folding gently
  7. Pour the batter into the prepared pan and bake for about 20 minutes until lightly golden and the centre when lightly pressed springs back. Remove from the oven and allow to rest for a few minutes, then remove from the pan and allow to cool completely
  8. Cut cake into equal squares.
  9. Sift together the icing sugar and cocoa powder in a bowl deep enough to dip the lamington squares and set aside
  10. Place the shredded coconut in a bowl or on a tray and set aside
  11. Heat the almond milk and coconut oil in a pan and then gently whisk into the icing sugar mixture to a smooth consistency
  12. Dip a piece of cake into the icing with 2 forks roll to cover then carefully roll in coconut on each side
  13. Place on a tray and repeat until all the cake is coated
  14. Allow to set then place on a serving platter and enjoy
    **To make the cake dairy free, substitute the butter with coconut oil