Lamington Overload

Lamington Squares


For the cake

  • 5 eggs
  • 1/2 cup coconut sugar or granulated sugar
  • 1 cup (120g) gluten free plain flour
  • 1/3 cup (40g) cornstarch
  • 1/2 tsp baking powder
  • 2 tbsp melted Wilson’s Coconut Oil
  • Pinch of salt

For the coating

  • 2 cups (250g) icing sugar/confectioner’s sugar
  • 1/2 cup (40g) cocoa powder
  • 1/4 cup to 1/2 cup boiling water
  • 1 cup desiccated coconut or shredded coconut (just use as much as needed to coat, you may need more/less)


For the cake

Preheat your oven to 180C. Line an 20 x 20 x 5cm rectangular pan with baking paper and set aside.

In a mixer, beat your eggs and sugar on high until pale and thick. In a separate bowl, combine your flour, cornstarch, baking powder and salt. Gradually fold your flour mixture into your egg mixture, making sure you don’t stir too harshly so you don’t beat out all of the air. When you’re adding the last little bit of flour, add your Wilson’s Coconut Oil and gently fold until incorporated.

Pour your mixture into your prepared pan, smoothing out the surface with the back of a spatula.
Bake for 15-25 minutes or until cooked through and lightly golden.

Allow to cool completely and then cut your cake into rectangular pieces, squares or whatever shape you desire.

For the coating:

To make the icing, mix your icing sugar and cocoa powder with 1/4 cup boiling water, stirring until smooth.
Add as much extra water as needed to make a “dippable” consistency. You want it to be thick enough that it will coat your lamingtons but not too thick that it creates a thick layer on the outside.
Place your coconut in a small bowl and set aside.

Line a baking sheet with baking paper and set aside.
Dip your cake pieces into your cocoa mixture, allowing any excess to drip off and then coat your cake in coconut before placing on your prepared tray. Repeat until all of your cake is used up.

Place your lamingtons into the fridge for half an hour to an hour to set. Take your lamingtons to the next level by adding some chocolate sauce to the top!

Top Tip: If your cake is cooking too quickly on the top, cover it with foil and cook until a skewer inserted into the middle removes clean.

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