There's a first and a last time for everything in life and this is the first and last time I'm making lamingtons...

Those are the words that came out of my mouth when I first experimented with this recipe.

I had chocolate sauce all over the kitchen, ddesiccatedcoconut between my toes, sticky fingers and I was D-O-N-E.

Or so I thought.

One lamington in and I was ready to quit... but I had a whole bowl of icing leftover, so I stuck the second one in determined to use at least half of the mix.

Second lamington down, I stuck in the third - and then I rrealizedit wasn't so bad.

But don't get me wrong, I was still frustrated. I hate sticky, messy recipes and this was perhaps the messiest of all - but I was determined. I was going to succeed at making homemade lamingtons.

AInthe end, my kitchen was a mess - but I had container after container of homemade lamingtons that actually looked pretty decent.

One by one my family tasted them - and they got their seal of approval.

One by one those lamingtons disappeared from the container.... and one by one the requests came in for more.

This is quite possibly the best ggluten-freelamington recipe - and I want to say the easiest too - but the mess is kind of frustrating.

If you're like me and mess and sticky fingers are not your thing - worry not! I've got the perfect solution for you in the recipe as well. A solution that doesn't involve any dipping or rolling but still tastes seriously, ridiculously good.

The Best Gluten Free Homemade Lamingtons Recipe

Yield: makes 12-16 lamingtons

prep time: 20 Mcook time: 20 Mtotal time: 40 M

Find out how to make Homemade Lamingtons with this easy take on a classic Australian recipe. Whilst not totally healthy, this recipe is gluten-free low fat, lower sugar, dairy-free nut-free, and a national favourite.

GET YOUR COOKBOOK

ingredients:

For the cake

5 eggs
1/2 cup coconut sugar or granulated sugar
1 cup (120g) gluten-free plain flour
1/3 cup (40g) cornstarch/cornflour
1/2 tsp baking powder
2 tbsp (40ml or 2 1/2 US tbsp) rice bran oil, melted coconut oil ,,or neutral tasting oil
Pinch of salt

For the coating*

2 cups (250g) icing sugar/confectioner's sugar
1/2 cup (40g) cocoa powder
1/4 cup to 1/2 cup boiling water
1 cup desiccated coconut or shredded coconut (just use as much as needed to coat, you may need more/less)

instructions:

For the cake

Preheat your oven to 180C/355F.
Line an 8x8" or small (9 x 13") rectangular pan with baking paper and set aside.
In a mixer, beat your eggs and sugar on high until pale and thick (it will take some time, however, keep beating! You want to add as much air as possible).
In a separate bowl, combine your flour, cornflour, baking powder nd salt.
Gradually fold your flour mixture into your egg mixture, making sure you don't stir too harshly so you don't beat out all of the air.
When you're adding the last little bit of flour, add your oil and gently fold until incorporated.
Pour your mixture into your prepared pan, smoothing out the surface with the back of a spatula.
Bake for 15-25 minutes or until cooked through and lightly golden. If your cake is cooking too quickly on the top, cover it with foil and cook until a skewer inserted into the middle removes clean.
Allow to cool completely and then cut your cake into rectangular pieces, ssquare, or whatever shape you desire.

For the coating

To make the icing, mix your icing sugar and cocoa powder with 1/4 cup boiling water, stirring until smooth.
Add as much extra water as needed to make a "dippable" consistency. You want it to be thick enough that it will coat your lamingtons but not too thick that it creates a thick layer on the outside (and not too thin that it just soaks through!).
Place your coconut in a small bowl and set aside.
Line a baking sheet with baking paper and set aside.
Dip your cake pieces into your cocoa mixture, allowing any excess to drip off,, and then coat your cake in coconut before placing it on your prepared tray. Repeat until all of your cake is used up.
Place your lamingtons into the fridge for half an hour to an hour to set and enjoy.
These lamingtons will be kept for 2-3 days in an airtight container at room temperature or in the fridge, however, they are best eaten fresh.

NOTES:

Don't worry! You won't use all of the coating mixture - you just need a lot to be able to dunk it

If you want to make a mess-free lamington cake: Simply leave your cake whole, halve the icing mixture, and only use enough water as needed to create the desired thickness for your icing (or use a chocolate ganache/frosting instead). Spread your icing over the top of your cooled cake, sprinkle with coconut and you're ready to enjoy!

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The Best Homemade Gluten Free Lamingtons