These are favourites amongst my kids and friends alike.
Gluten free cake works best in small pieces, rather than one solid slab. With lamingtons the ratio of cake to icing to coconut is the perfect combination. (you’d never know they are gluten free!)
These keep quite well for up to a week in an airtight container, if they last that long!
Ingredients
- 1 quantity of buttercake (see recipe)
Icing
- 3 cups of icing sugar
- 3 heaped tablespoons of raw cacao powder
- hot water
Method
- Preheat oven to 180 deg C
- Grease and line a lamington pan
- Make buttercake according to instructions
- Bake for 25-30 minutes or until skewer comes out clean
- Allow cake to cool in tin for 5 minutes and then turn onto a wire rack to completely cool
- Once cool cut into squares
To make icing
- Sift icing sugar and cacao powder into a large bowl
- Add warm water and mix icing to a coating consistency
- Sit icing over a water bath of hot water to keep icing at runny consistency
- Using two forks toss each cake square in chocolate icing mixture until covered, pause for a moment to allow excess icing to drip off
- Toss coated cake completely in coconut and then set aside to set
