How to make Lamington cakes
Mix the dry ingredients: Use a food processor or sieve to combine the coconut flour and baking powder.
Mix the wet ingredients: Whisk together the eggs and honey. Add the coconut oil to the honey mixture and mix until smooth.
Add all ingredients together: Add the dry ingredients to the honey mixture and stir to combine. Pour the batter into the prepared pan.
Baking: Bake the lamingtons for 35 minutes or until golden brown. Allow to cool completely before cutting.
Prepare the icing: Combine the icing ingredients and mix until smooth. Place the grated coconut on a plate. Dip the cake slices in the icing and roll them in coconut. Let them rest on a wire rack for at least an hour or until the icing has solidified.
Storage 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. Place them in an airtight container with a paper towel on the bottom and wax paper between the layers to prevent them from getting soggy and the different layers from sticking together.
To freeze: Lamingtons also freeze very well. Simply store the lamingtons in an airtight, freezer-safe container and place wax paper between the layers to prevent them from sticking. You can store them frozen for up to three months. To defrost, leave them in the refrigerator or on the kitchen counter overnight and enjoy.
