The first time I saw Lamingtons, I thought that it was some kind of Malay Kueh. Never would I have guessed that it was actually chocolate coated sponge cake with desiccated coconut. I’ve decided to give it a go and make it gluten free and dairy free so that it is Alex-friendly.

Making lamingtons is quite a tedious and messy process. One day I had a “brilliant” idea to get my husband’s nephews involved in the baking process. The kids loved the whole process of making lamingtons as they get to make chocolate sauce, dip their hands into chocolate and coat the cake with desiccated coconut. At the end of it, they get to lick their hands clean of chocolate. They had a wonderful time whereas I spent the next half hour cleaning up the mess – chocolate on the floor, on the walls and cabinets and over the bathroom taps. Not sure if it was that great of an idea for the adult but the kids had a wonderful time.

Ingredients

1. 120g unsalted butter at room temperature (or nuttelex if DF)
2. 100g caster sugar
3. 1 tsp vs
4. 2 eggs
5. 100g GF flour
6. 50g coconut flour
7. 50g corn flour
8. 50g tapioca flour
9. 40g desiccated coconut
10. 200ml soy milk + 2 tbsp white vinegar (or 220ml buttermilk)
11. 1 tsp baking powder

Icing:

1. 100g icing sugar
2. 100g cocoa powder
3. 200ml boiling water
4. 50g butter melted (or nuttelex)
5. 50g desiccated coconut

Directions

1. Preheat the oven to 180 degrees
2. Prepare a lightly greased 20x20cm cake tin lined with non-stick baking paper
3. Using a stand mixer, cream the butter (or nuttelex) with sugar and vanilla essence until pale
4. Add the eggs, one at a time, beating well after each addition
5. Sieve the flour, baking powder together and mix in the desiccated coconut
6. With the mixer running at low speed, alternate in the flour mixture and butter milk to combine
7. Spoon the mixture into the cake tin and bake for 20-25min or until the skewer comes out clean
8. Set aside for 10 minutes to cool in the tin before transferring to a wire rack to cool completely
9. To make the icing, place the icing sugar, cocoa powder, boiling water and butter in a large bowl and whisk to combine
10. Place the shredded coconut on a tray. Using a fork, dip 1 lamington in the icing and roll in the shredded coconut
11. Place on a wire rack or tray to set. Repeat with remaining lamingtons.