Gluten-Free Lamingtons
A classic Australian dessert made gluten-free! These sponge cakes are dipped in chocolate and coated in coconut.
Ingredients
- 1 1/2 cups Gluten-Free All Purpose Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 cup Sugar
- 4 large Eggs
- 1/2 cup Butter, melted
- 1/2 cup Milk
- 1 teaspoon Vanilla Extract
- about 340 g Chocolate
- 2 tablespoons Coconut Oil
- 3 cups Shredded Coconut
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 350F. Grease and flour a 9x13 baking pan with gluten-free flour.
- 2Whisk together gluten-free flour, baking powder, and salt.
- 3In a separate bowl, cream together butter and sugar. Add eggs one at a time, then vanilla extract.
- 4Alternate adding the gluten-free flour mixture and milk to the butter mixture, beginning and ending with the gluten-free flour mixture. Mix until just combined.
- 5Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 6Let cool completely before cutting into squares.
- 7Melt chocolate and coconut oil in microwave, stirring occasionally until smooth.
- 8Dip each cake square into melted chocolate, then immediately roll in shredded coconut.
- 9Place on wire rack to set.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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