The Great Aussie Lamington

Lamingtons-2

The Great Aussie Lamington

Lamingtons are an Australian invention. They take the award for the most labour intensive cake but trust me, they’re well worth it. When I first went to boarding school I’d always request a batch of lamingtons to take back with me. A good excuse to spend some time hanging out in the kitchen with my Mum. Traditionally lamingtons are made with sugary chocolate icing but mine are even better because we’re using real melted dark chocolate to coat each little cube. Soo good!

makes: 20
takes: 3 hours

100g (3.5oz) coconut flour
2 teaspoons baking powder
1/4 teaspoon pure stevia powder*
300g (10.5oz) natural (greek-style) yoghurt
3 eggs
400g (14oz) unsweetened coconut cream or milk
200g (7oz) dark chocolate
200g (7oz) desiccated coconut

1. Preheat your oven to 180C (350F). Line a loaf pan 24cm x 12cm (approx 9in x 5in) with baking paper.

2. Mix coconut flour, stevia and baking powder in a medium bowl. Make a hole in the middle and add the yoghurt, eggs and coconut cream or coconut milk. Mix to combine but don’t stress if you end up with a few lumps. I usually use a hand whisk to make it easier.

3. Pour the mixture into the prepared tin. Bake for 50-60 minutes or until the cake is deeply golden brown and feels springy. And a skewer inserted in the middle comes out without any gooey cake attached.

4. Cool in the tin for a few minutes so it’s not too hot to touch. Remove from tin and continue to cool on a rack to avoid sogginess.

5. When the cake is completely cool, use a bread knife to chop into cubes about 2.5cm (1in). Place on a plate and pop in the freezer for 30 minutes or so. This will make it easier to coat the cakes in chocolate.

6. Melt chocolate in a small saucepan. Remove from the heat.

7. Place coconut in a shallow bowl.

8. Dip each cake cube in chocolate to coat. Roll carefully in the coconut patching up any missing chocolate holes as you go. Place on a clean plate. Repeat with remaining cubes. You may need to remelt the chocolate if it gets too thick.

Variations

important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/8 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/4 teaspoon = 4-6 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure powder with 4-6 tablespoons granular stevia.

no stevia – use your favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.

sugar lovers – use 50g (2oz) sugar instead of the stevia. If you like things on the sweeter side, double the sugar.

no coconut flour – because it’s such a unique ingredient, I’m afraid I can’t offer an alternative. Try one of the other recipes in the book!

dairy-free – use coconut yoghurt or extra coconut cream instead of the yoghurt.

short on time – make a lamington loaf. Just coat top and sides of the uncut loaf with melted chocolate and sprinkle all over with the coconut.

Shelf Life / Storage

The chocolate coating helps to protect the cake so lamingtons keep quite well. Can be kept for 1-2 weeks or so in an airtight container in the fridge. Keeps for months in the freezer.

Lamingtons

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