- 42g butter
- 25g worth of sugar substitute - use a conversion table to work
out how much sweetness 25g sugar is for you.
- Half a teaspoon of vanilla essence
- 2 eggs
- 40g almond meal
- 30g coconut flour
- 4 tablespoons almond milk
- 1 teaspoon of baking powder
Ingredients for the icing
- One half of a tablespoon of butter
- 30g sugar substitute (again, math)
- 1.5 tablespoons cocoa powder
- 2 tablespoons boiling water
- Desiccated coconut to sprinkle.
Directions
Part 1
- Preheat oven to 350°F/180°C
- Grease a 3cm-deep, 20cm x 30cm (base) lamington pan, or
something close
- Line with baking paper, leaving a 2cm overhang on all sides.
- Using an electric mixer, beat butter, sugar and vanilla
until light and fluffy.
- Add eggs, 1 at a time, beating well after each addition
(mixture may curdle).
Step 2
- Sift half the flour & meal with powder over butter mixture.
Stir to combine.
- Add half the milk. Stir to combine.
- Repeat with remaining flour and milk.
- Spoon into prepared pan. Smooth top.
- Bake for 30 minutes or until a skewer inserted in centre
comes out clean.
- Stand in pan for 10 minutes.
- Turn out onto a wire rack.
- Cover with a clean tea towel. Set aside overnight.
Step 3 - Make icing
- Sift icing sugar and cocoa into a bowl.
- Add butter and boiling water.
- Stir until smooth.
Step 4
- Cut cake into 15 pieces.
- Place coconut in a dish.
- Using a fork, dip 1 piece of cake in icing. Shake off
excess.
- Toss in coconut.
- Place on a wire rack over a baking tray.
- Repeat with remaining cake, icing and coconut.
- Stand for 2 hours or until set. Serve.
