A healthy version of an Aussie classic - Healthy Lamington's (but still delicious!)
3 whole eggs
1 cup coconut flour (or 1.5 cups banana flour)
2/3 teaspoon baking powder
2/3 cup coconut oil, melted
4 tablespoons coconut nectar
1 teaspoon vanilla extract
1/2 cup cacao powder
2/3 cup coconut oil
2 tbsp coconut nectar
1 tsp vanilla extract
3 tbsp coconut milk (or almond milk)
1 1/2 cup shredded coconut
Preheat oven to 180C (335F)
Blend coconut oil, coconut nectar and vanilla extract together, set aside.
Beat eggs together until thick and foamy.
Gradually add coconut oil mix while beating the eggs.
Add baking powder and coconut flour.
Pour mixture into a greased pan.
Bake in oven for 20 minutes or until a toothpick inserted into the centre comes out clean.
Turn the sponge cake onto a wire rack to cool completely.
When the sponge cake has cooled down, cut into the size lamingtons you want.
Mix coconut oil, raw cacao powder, vanilla extract, coconut milk and coconut nectar in a bowl.
Spread a thin layer of chocolate icing on all sides of each Lamington.
Sprinkle shredded coconut on all sides before putting in the fridge to cool and set. Or you can roll them in the coconut instead of sprinkle.
NOTE - The sponge will not rise much, how it goes in the oven is how it comes out of the oven. Depending on your brand of coconut flour, your mixture can be crumbly before it goes in the oven. If so…. just keep adding water until it comes together. Add about 1/2 cup at a time and them stir until you have the right consistency. This is why we prefer banana flour now!