Sunday morning oh how I love you! It is my favourite day of the week.  I wake up early (nothing new, and now I’ve moved my blogging time to the morning so I make sure I’m up at 5-5.30am), get pancakes made and coffee brewing and just enjoy the quietness of my sleeping household.  Sometimes I go up to the rooms of my teens and just look at them sleeping, and I get so blown away by how grown up they are, how awesome they are, how they are still my babies.  There are times that I want to get up really close to their ears and just scream ‘wwwwaaaaahhhhh’ as a payback for all of the years that they had me up before the sun but I figure they will have that to deal with themselves one day.  D is the only one like me and still gets up early, he has always been this way, B and C could sleep all day if I let them.

Speaking of the kids, this recipe today is totally for them.  I have had to keep their lunchboxes filled with good gluten-free foods and B (the one with the autoimmune disorder) has never complained about his new way of eating or refused to eat anything.  He has swapped sandwiches for meatballs and fruit.  Anyway, I have been trying to make their lunchboxes just like ‘everyone else’s’ but with our foods.  One of the sweets they like the most are lamingtons, and after making the coconut pancakes most days this week I decided to play around with the mixture and make a coconut cake that could be used for lamingtons.  So here it is…I hope you enjoy it as much as my taste-testers do!

 Paleo Coconut Cake/Lamingtons

 

  • 4 eggs
  • 1 tablespoon honey
  • 1 cup almond milk (or coconut milk)
  • 2 teaspoons pure vanilla extract
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • ¼ cup tapioca flour

How to:

  1. Pre-heat the oven to 170 degrees Celsius.
  2. Put all wet ingredients into a bowl and beat with electric beaters.
  3. Add the dry ingredients and beat again with the electric beaters, this helps keep the batter smooth.
  4. Let the mixture sit for a few minutes, allowing the coconut flour to absorb some of the moisture.
  5. Add the tapioca flour and beat again.
  6. Pour the batter into a lined (the baking paper) 20cm x 20cm (8 inch x 8 inch) square tin.
  7. Bake for 20-25 minutes.
  8. Remove from the oven and allow the cake to cool.

For lamingtons – topping (which also serves as ‘ice-magic’ on our paleo ice-cream):

  • ½ cup coconut oil
  • 1 tablespoon Manuka honey
  • 1 tablespoon cacao
  • ½ cup shredded coconut for rolling

How to:

  1. Combine coconut oil, honey and cacao in a large bowl (so you can dunk the cake squares in) and mix.
  2. Set aside the icing and prepare a tray with shredded coconut (I used the square cake tin).
  3. Cut the cake into squares (as large or as small as you like, I made 16 small rectangels).
  4. Dunk the cake into the icing (yep it’s messy and the kids love helping) and then roll in the shredded coconut.
  5. Place the lamingtons on a plate and place in the fridge to set.
  6. Eat up and enjoy!

Tip: Keep them in the fridge.

 

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© Jessica Rath

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