Gluten-Free Lamingtons

Instructions

1. 1Preheat your oven to 175°C. Prepare a rectangular baking pan.
2. 2In a medium bowl, whisk together the 1 1/2 cups gluten-free all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt until well combined.
3. 3In a separate large bowl, beat the 4 large eggs and 1 cup sugar together until the mixture is light and fluffy. Stir in the 1 teaspoon vanilla extract, 1/2 cup milk, and 1/4 cup melted butter until just combined.
4. 4Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, mixing gently until just combined; be careful not to overmix. Pour the batter evenly into the prepared rectangular baking pan and bake for 20-25 minutes at 177°C, or until a toothpick inserted into the center comes out clean.
5. 5Remove the cake from the oven and let it cool completely in the pan on a wire rack for at least 1 hour, which allows it to firm up for cutting. Once completely cooled, carefully cut the cake into 12 equal squares, approximately 5 cm (5 cm) squares.
6. 6While the cake cools, melt the about 340 g dark chocolate with the 2 tablespoons coconut oil. Heat gently in a double boiler over simmering water or in a microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted.
7. 7Dip each of the 12 cake squares into the melted chocolate mixture, ensuring all sides are coated. Immediately roll the chocolate-coated square in the 2 cups desiccated coconut until fully covered.
8. 8Place the coated lamington squares on a clean wire rack. Allow them to sit at room temperature for at least 30 minutes, or until the chocolate coating has fully set, before serving.

Substitutions

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