Lamingtons are a classic Aussie treat, and there is actually research that shows that they may have been invented right here in Queensland (home of CH HQ) back in the early 1900s! A delicious light and fluffy sponge covered in chocolate and sprinkled with coconut.
Preheat oven to 180 degrees celsius.
Line a loaf tin.
In a large mixing bowl, whisk together the coconut oil, coconut yoghurt, honey, eggs and coconut milk.
While stirring, add the rest of the sponge ingredients and mix well.
Pour mixture into the baking tin and smooth down evenly with the back of a spoon.
Bake for 45 minutes. Remove and cool completely.
In a pot on a low heat, add the coconut oil, cacao buttons, maple syrup and salt, stirring constantly until the mixture has completely melted. Remove from the heat and stir in the coconut cream. Let the mixture cool completely.
Once the sponge and chocolate coating have both cooled completely, cut the sponge into 8 squares and place on a wire rack.
Using a knife, ice the sponges with the chocolate.
Sprinkle with the coconut and store in the refrigerator.
Ingredients
Directions
Preheat oven to 180 degrees celsius.
Line a loaf tin.
In a large mixing bowl, whisk together the coconut oil, coconut yoghurt, honey, eggs and coconut milk.
While stirring, add the rest of the sponge ingredients and mix well.
Pour mixture into the baking tin and smooth down evenly with the back of a spoon.
Bake for 45 minutes. Remove and cool completely.
In a pot on a low heat, add the coconut oil, cacao buttons, maple syrup and salt, stirring constantly until the mixture has completely melted. Remove from the heat and stir in the coconut cream. Let the mixture cool completely.
Once the sponge and chocolate coating have both cooled completely, cut the sponge into 8 squares and place on a wire rack.
Using a knife, ice the sponges with the chocolate.
Sprinkle with the coconut and store in the refrigerator.
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