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Giant Iced Vovo cake
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Prep Time:
40 minutes
Cook Time:
90 minutes
Total Time:
130 minutes
Create a show-stopping Iced Vovo cake adorned with fruity meringues and ripe raspberries.
Ingredients:
  • 400g butter, softened
  • 268.75 gm caster sugar
  • 2 tsp vanilla bean paste
  • 5 eggs
  • 375.00 gm self-raising flour
  • 63.75 gm desiccated coconut
  • 2 x 165ml cans coconut milk
  • 210g packet Iced VoVo biscuits, plus extra halved biscuits to serve
  • 330.00 gm raspberry jam
  • 300ml thickened cream, whipped
  • 453g tub vanilla frosting
  • Pink food colouring
  • Coles pink mini fruity meringues, to decorate
  • Raspberries, to decorate
  • Rainbow cachous, to decorate
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease two 20cm x 30cm lamington cake pans and line them with baking paper on the base and sides.
  • In a large bowl, cream butter, sugar, and vanilla with an electric mixer until light and fluffy. Add eggs one at a time, mixing until just combined (don't worry if the mixture looks curdled). Mix in flour, coconut, and coconut milk until just combined.
  • Pour half of the batter into the prepared pans. Arrange Iced Vovos on top. Pour the remaining batter over the top and spread evenly. Bake for 45 minutes or until a skewer inserted into the center comes out clean. Remove from pans and cool on a wire rack lined with baking paper.
  • On a serving platter, layer one cake with jam, whipped cream, and the second cake. Add pink coloring to the frosting, then spread it over the entire cake. Decorate with fruity meringues, raspberries, cachous, and extra Iced Vovos. Serve and enjoy!

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