G’day mate, have a Captain Cook at what I’ve slapped up for Straya Day! Fair dinkum, ridgy didge, bloody bonza lammos! I’d say you’ve got a couple of roos loose in the top paddock if you don’t make these little rippers for all the Shazzas and Dazzas in your life.
Preheat oven to 160 degrees Celsius.
Grease a Swiss roll tin (mine was 23×33 cm) with coconut oil and line with baking paper.
Put wet ingredients together in a large bowl and beat together with a electric hand mixer for a minute.
Sift in the dry ingredients, then combine on a low speed (make sure it’s low or it will fly everywhere!) you might need to scrape down the sides of bowl with a spatula once or twice.
Pour into prepared tin and bake for 25 minutes.
Let it cool in tin then turn out.
Make the jam and let it cool.
Mix all the icing ingredients (except the coconut) together in a bowl.
Trim the edges of the cake, the cut it in half.
Spread the jam on the top of one of the halves, the place the other half of cake directly on top.
Cut the cake into 12 squares.
Coat each square in the chocolate, then coat it in coconut.
Have an awesome Australia Day you bloody legends!
For the cake…
- 1/2 cup coconut flour, sifted
- 1/2 cup arrowroot
- 1/3 coconut oil (plus a little extra to grease baking tin)
- 8 eggs
- 1/2 cup honey
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch sea salt
For the jam…
Find recipe here . I made a half measure of this recipe using frozen raspberries. I used what I needed for Lamingtons (4 tablespoons) then had awesome jam leftovers.
For the chocolate icing…
- 1/2 cup cacao powder
- 1/2 cup coconut oil
- 3/4 cup coconut milk
- 4 tablespoons honey
- Pinch sea salt
- 2 cups desiccated coconut