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Recipe By: 
Cooking Time: 
1 hour
  • You will need a 20cmx30cm lamington pan for this recipe.
  • ½ cup S.R. Flour
  • ¼ cup caster sugar
  • ½ desicated coconut
  • ¼ cup ground almonds
  • 60g unsalted butter, (melted)
  • 1 cup apricots chopped
  • 1 cup shredded coconut
  • 1 cup dark Choc Bits
  • 1/3 cup chopped hazelnuts
  • 1/3 cup pecan nuts
  • 1 x 400g can condensed milk
  • 1/3 cup flaked almonds
  1. Grease lamington pan and line base & 2 long opposite sides with baking paper, extending paper 5cm above edges of pan.

  2. Combine flour, sugar, desiccated coconut, ground almonds and butter in a large bowl and mix well.

  3. Press mixture evenly over the prepared base of the pan.

  4. Cook in a moderate oven 180 for about 10 minutes or until lightly browned.

  5. Remove from stove, quickly layer apricots, choc bits, shredded coconut, hazelnuts & pecans over base

  6. Drizzle condensed milk over the top and sprinkle with flaked almonds.

  7. Return slice to oven and cook for a further 15 minutes or until browned. Allow to cool in the pan before slicing.

In Recipe Types: 
Camp Oven Cooking