I made this batch for Tanya, but let Sarah go down in history as the first person ever to try Nick's Double Coconut Lamingtons!
I reckon they turned out pretty darn delicious for a first effort :D
So, without further ado:
Nick’s Gluten- and Lactose-free Double Coconut Lamingtons
- 4 eggs
- 1/2 to 3/4 cup caster sugar
- 1 cup cornflour
- 1 tsp baking powder
- 2 tbsp custard powder
- Preheat oven to 180C.
- Split the egg whites and yolks. Beat whites until stiff, then add yolks and beat until thick and creamy.
- Beat in the caster sugar gradually.
- Sift the cornflour, baking powder, and custard powder three times, then sift into the egg mixture. Fold through without delay but gently.
- Spread the mixture into a baking tin. Pick the tin up and drop it back onto the bench from about 10-20cm a couple of times to get large air bubbles out.
- Bake for 30-40 minutes (until a knife comes out clean).
- Stand for 5-10 minutes before turning out onto a wire rack to cool.
- Refrigerate overnight before slicing into lamingtons.
- 1/3 cup cocoa
- 4 cups icing sugar (be careful, icing mix has wheat in it)
- 1 tbsp butter (or margarine for non-dairy)
- 2/3 cup coconut cream
- 2+ cups desiccated coconut
- Mix cocoa and icing sugar.
- Melt butter in the coconut cream in a pan.
- Stir in the cocoa and icing sugar over a low heat.
- Cut off the crusts to the sponge cake and cut it into squares.
- Set out the icing in one bowl, the coconut in another (wide) bowl, and a tray with baking paper to set the lamingtons on. Using two forks, dip a sponge square first in the chocolate icing and turn it to coat it evenly. Then quickly put it into the coconut and turn it over. Finally set it onto the baking paper.
- When all are done, refrigerate in an airtight container to set the chocolate icing.