Tuesday, 1 October 2013

White Chocolate Lamingtons (Paleo & SCD)

I LOVE Lamingtons!  If you're not an Aussie, you may not have met these delicious cakes before.  Well let me introduce you: They are a sponge cake, traditionally soaked in chocolate icing and rolled in coconut.  Yum!  Home made versions are best, but they are sold in bakeries and supermarkets everywhere in Australia.

This is my White Chocolate version (using cacao butter in the icing for the chocolate flavor) since cocoa isn't allowed on the Specific Carbohydrate Diet.
You won't miss the cocoa in this version; they are moist, light and sweet.  A new favorite at our house. I made them for our footy finals celebrations this weekend and they were demolished so quickly I should have made a double batch.  Enjoy! :)

I've got to tell you, I was SO excited when I made these that I was jumping around the house.  Who would've thought I can still eat Lamingtons?  I'm feeling very blessed today.  I'm so thankful I found SCD and am so well.  :)  I've had a few people ask lately if I'm well.  I'm happy to tell you that yes, I'm perfectly healthy.  I take no medications for my Crohn's Disease and I feel the healthiest I ever have.  I'm so blessed. :)

White Chocolate Lamingtons.

Prep time: 30 mins
Cook time: 12-15 mins
Makes 12 double lamingtons.

6 eggs, separated 
1/3 cup honey
1/2 cup coconut flour 
1/2 teaspoon baking soda
1/4 teaspoon vanilla powder

For filling:

1/2 cup jam.  See my easy jam recipe here. (These work best with a jam that isn't too chunky: homemade cherry jam was too chunky but strawberry worked perfectly.)

For icing:
1/2 cup coconut oil
1/4 cup cacao butter
1/4 cup honey

1+1/2 cups desiccated coconut (for rolling)

  • Heat oven to 170 degrees Celsius (338F)
  • Line a 24 x 30cm (base measurement) pan with baking paper.
  • Beat egg whites with electric beaters until they form soft peaks.
  • In a separate bowl, beat egg yolks and honey until pale yellow. (1-2 mins)
  • Add coconut flour, vanilla powder and baking soda to yolks & honey and beat until well combined.
  • Using a metal spoon, mix 1/3 of the egg white mixture into the egg & flour mixture.
  • Gently fold in the remaining egg whites.
  • Spread into lined pan and bake for 12-15 mins until golden brown.
  • When cake comes out of the oven, lift it from the pan using the baking paper.
  • Leaving the cake on the paper to cool.
  • When cool, cut cake in half and separate pieces slightly.
  • Cover one half with jam.
  • Lift the other half of the cake and place on top.
  • Cut the layered cake into twelve squares.
    To make icing :
  • In a small bowl, melt coconut oil and cacao butter in the microwave.  Whisk in honey (tends to settle in the bottom of bowl, so whisk periodically).
  • Put desiccated coconut into another small bowl.
To ice:

  • Dip each cake into the icing liquid, turning so that all sides are wet.  Lift it out and allow to drain over the bowl. (You can use two forks for this, but I found small tongs are easier.)
  • Then put into the bowl with coconut and turn so that all sides are covered.
  • Put lamingtons onto baking paper to set.  (They will stick to a plate at this stage).
  • Eat straight away or allow to firm up as they set. :)  
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    1. So excited to try this.....thank you for your wonderful recipes!!!

    2. My pleasure! Thanks for the encouragement! Xx