Coconut Flour & Raspberry Lamingtons

13 Jan, 2016

Makes approx. 20 squares

(GF, DF)

Ingredients (Cake)

½ cup of Melrose Organic Unrefined Coconut Oil

¾ cup of sugar

5 eggs (at room temperature)

½ tsp. vanilla extract

1 cup of Melrose Organic Coconut Flour

½ cup of frozen or fresh raspberries

¾ tsp. of baking soda

¼ tsp. baking powder

½ tsp. of salt

¾ cup unsweetened almond milk or coconut milk

Ingredients (Coating)

400ml Coconut Cream

2 ½ tbsp. raw cacao powder 

Desiccated coconut for coating

Method

1. Pre heat oven to 180˚C. Grease and line a 7x11 tin (we greased with coconut oil in place of butter).
2. Using an electric beater, combine the coconut oil, sugar and vanilla extract until light and fluffy.
3. Add the eggs (1 egg at a time) into the mixer, and beat on high for 3 minutes.
4. In a separate bowl sift the dry ingredients together.
5. While the mixer is running, add the dry ingredients and the milk.
6. Once all ingredients are combined, mix on high for 5 minutes.
7. Fold the raspberries into the cake batter.
8. Bake in preheated oven for 25-30 minutes, or until the surface is golden brown.
9. Allow cake to cool in pan for 10minutes then transfer to wire rack.
10. Cut the cake into squares and allow to completely cool before coating.
11. Sift the cocoa powder into a bowl of coconut cream and stir until combined. The mixture may be placed in the microwave for 20-30 seconds to ensure the powder is well dissolved into the cream.
12. Allow cream mixture to cool and begin placing the lamington pieces into the cream.
13. Cover in the desiccated coconut.
14. Store in an air tight container in the fridge.