How to Make Lamington Cakes
Mix the dry ingredients: Use a food processor or sift to combine the coconut flour and baking powder.
Mix the wet ingredients: Beat the eggs and honey together. Add the coconut oil to the honey mixture and mix until combined.
Add all the ingredients together: Add the dry ingredients to the honey mixture and stir to combine. Spoon the batter onto the prepared pan.
Bake: Bake the lamingtons for 35 minutes or until golden. Let cool completely before cutting.
Make the icing: Combine the frosting ingredients and stir until smooth. Place shredded coconut on a plate. Dip the cake pieces in the icing and roll in the coconut. Let them stand on a wire rack for at least one hour or until the icing sets.
Storing and Freezing Instructions:
To Store: Lamingtons can be stored in the refrigerator for up to two weeks. Simply let the freshly baked lamingtons cool to room temperature. Put them in an airtight container with a paper towel at the bottom and wax paper between the layers to prevent sogginess and different layers from sticking together.
To Freeze: Lamingtons also freeze really well. Simply store the lamingtons in an air-tight freezer-safe container and put wax paper between the layers to stop them from sticking. You can keep them frozen for up to three months. To defrost, leave them in the fridge or on the kitchen counter overnight and enjoy.
This story originally appeared on Paleogrubs
