Lamington Fingers (SOY-Free)

Ingredients

• 1 loaf Gluten-free sponge cake
• 1 can Coconut milk
• 200 g Dairy-free chocolate chips
• 2 tbsp Coconut oil
• 1 cup Desiccated coconut
• 1 tsp Vanilla extract

Instructions

1. 1Place the 1 loaf of gluten-free sponge cake on a clean cutting board. Carefully cut the cake into 12 equal finger shapes, each approximately 1 inch wide and 4 inches long.
2. 2To prepare the chocolate coating, combine the 200 g of dairy-free chocolate chips, 1 can of coconut milk, 2 tbsp of coconut oil, and 1 tsp of vanilla extract in a heatproof bowl. Heat this mixture gently, either by setting the bowl over a saucepan of water simmering at 185-205°F (85-96°C) over low to medium-low heat and stirring constantly for 5-8 minutes until smooth and glossy, or by microwaving in 30-second intervals and stirring well after each until melted and smooth.
3. 3Dip each of the 12 cake fingers into the warm chocolate mixture, turning to ensure all sides are completely coated. Use a fork or spoon to help cover any missed spots.
4. 4Immediately after coating with chocolate, roll each wet cake finger in the 1 cup of desiccated coconut, pressing gently so the coconut sticks all over the chocolate.
5. 5Carefully place each coated cake finger onto a wire rack, ensuring there is space between them so they do not stick together.
6. 6Allow the lamington fingers to sit at room temperature on the wire rack for at least 30 minutes to allow the chocolate coating to firm up.
7. 7Transfer the wire rack to the refrigerator and chill for at least another 30 minutes before serving, to fully set the chocolate.

Substitutions

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