- Home
- Recipes
- Baking and desserts
- Coconut lamingtons
Coconut lamingtons
- Amanda James
Save recipe
Makes 6
A little effort
Total time: 2 hrs
+ cooling
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Lamingtons are a classic all year round sweet treat in Australia, and we've created our own version with a white chocolate twist
Gluten free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try our coconut lamingtons recipe then check out our cherry lamingtons, coconut macaroons, coconut cake and more coconut recipes. We've also got plenty more gluten-free baking ideas to try, including gluten-free banana bread, gluten-free scones, gluten-free bread and gluten-free carrot cake.
Ingredients
Nutrition
-
250g salted butter
softened
-
250g golden caster sugar
-
275g gluten-free plain flour
-
½ tsp gluten-free baking powder
-
3 tbsp gluten-free custard powder
-
4 tbsp cornflour
-
1 tsp xanthan gum
-
3 eggs
-
150ml advocaat
-
1 tsp vanilla extract
-
1 tbsp coconut oil
plus a little extra
-
200g ready-made custard
-
150g white chocoalte
broken into pieces
-
100g desiccated coconut
Nutrition: per serving
- kcal1048
- fat58.1g
- saturates38.2g
- carbs112.7g
- sugars61g
- fibre3.9g
- protein10g
- salt1.2g
Ad
Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4 and line the base and sides of a rectangular 20 x 30cm cake tin with baking paper. Put the butter, sugar, flour, baking powder, custard powder, 3 tbsp cornflour, xanthan gum, eggs, advocaat and vanilla into a food processor and whizz to a smooth batter or using electric beaters in a large bowl. Pour the batter into the tin and smooth the top, then bake for 22-25 minutes or until a skewer poked into the middle of the sponge comes out clean. Cool in the tin for 10 minutes, then turn out onto a sheet of baking paper that’s been lightly greased with coconut oil – so the cake cools upside down.
-
step 2
While the cake bakes, mix a little of the custard into the remaining 1 tbsp of cornflour to make a smooth paste in a small saucepan. Gradually stir in the rest of the custard, then heat gently, stirring constantly, until it thickens to the consistency of softly whipped cream.
-
step 3
Once the cake is completely cool, turn the right way up and halve into two 20 x 15cm pieces – use a ruler – accuracy is important if you want neat lamingtons at the end! Use a skewer to poke holes all over both sides (but don’t push the skewer all the way through) – this helps the filling settle. Spread the custard over one half of the sponge, then gently sandwich the other on top so the outsides of the sandwich are exposed.
-
step 4
Trim any brown edges to neaten until you have an 18 x 12cm cake. Cut this into 6 x 6cm square mini cakes.
-
step 5
Put the white chocolate and coconut oil in a heatproof bowl over a pan of water. Heat gently until the chocolate has melted, then stir to incorporate the oil. Spread the desiccated coconut over a tray. Use a pastry brush to paint the sides of each lamington with the melted chocolate, then roll in the coconut to coat. Sit on a wire rack to set, and repeat with the other 5 cakes. Once the white chocolate is firm-ish again, they’re ready to demolish.
Gluten-free flours, baking powder and xanthan gum (look out for the Doves Farm brand) can all be found in large supermarkets and at ocado.co.uk.
Try our other gluten free cakes and bakes ideas here...
Authors
Amanda James
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue