DirectionsStep1Bake your choice of cake into a lined tin (approx. 30-20cm) for 15-20 minutes.Step2Allow to cool on a cake rack and then trim the edges.Step3You can cut into small squares for little lamingtons. For big ones like pictured, I halved the cake, sat one on top of the other and cut into six squares.Step4Pop the cake in the fridge for 10 minutes or so to chill while you make the chocolate.Step5Once you've made the chocolate place it in a shallow bowl.Step6In another shallow bowl place about a cup of desiccated coconut and prepare to get messy! I always work next to my sink in case I need to rinse off.Step7Dip all four sides of the cake in the chocolate followed buy the coconut. If you are making them with chocolate middles, I dipped the two middle sides in the chocolate, placed them together and then coated the rest.Step8Work quickly, you don't want to soak them, just lightly coat them.Step9Place on a piece of non-stick paper and refrigerate until you are ready to serve them.Step10Store in an airtight container in the fridgeIngredientsIngredientsadd Easy Healthy Cakeadd Gluten (which is, grain, dairy-free with fructose free option, suits Paleo)add Vanilla Bean Cup Cakeadd Gluten (which is, nut and grain-free with dairy and fructose-free options, legume-based)2 tablespoonsCacao Powder (unsweetened Dutch process or raw)100 gramsCoconut Oil (1/2 cup)4 tablespoonsRice Malt Syrup (honey or maple syrup)2 tablespoonsCanned Coconut Milkadd Ingredients (you do n't want to let this sit for too long or, will separate. If this happens just give it a good stir before dunking your cake)100 gramsDark Chocolate (85% is my preference)50 gramsCream (or coconut milk)See moreFrom comRecipeDirectionsIngredientsFeedbackThanks!Tell us more
Healthy Lamington
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WebSep 1, 2020 · Mix both types of coconut together in a separate bowl and set aside. 6. Cut the cooled cake slab into even squares or rectangles and dip each side into your …
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