Sugar Free Quick and Easy Lamington Recipe
These coconut cubes are begging to anyone who is fond of coconut and chocolate to have them! We don’t have to be an Aussie to love life!
Fancy welcoming New Year with a new sweet treat or rather something traditional? Love chocolate and coconut? We certainly do. So here’s one of our favorite low carb dessert we can’t imagine our New Year’s Eve without. Chocolate coconut cubes are kind of traditional in some part of Europe. In Australia they are called Lamingtons and served in the festive season. But we are quite sure it could be a completely new thing for a lot of cake lovers especially this sugar free recipe. As it is with most of our low carb cake recipes it’s even suitable dessert for diabetics given it’s non existent sugar content.
Ingredients:
For the cake:
- 3 Eggs
- 7 tablespoon / 100g Butter
- 3 tablespoon Agave or sweetener of choice
- 2½ tablespoon / 20g Cinnamon
- 2½ cup / 300g Flour
- 1 teaspoon Baking powder
- ½ cup / 100 ml Water or coconut milk
For the icing:
- 10 tablespoon / 150g Butter
- 4 tablespoon Cocoa powder
- 2 Tablespoon Agave syrup or honey
- ½ cup / 100ml Milk
- ½ teaspoon Rum aroma or rum
For the cover:
- 7 oz / 200g Shredded coconut
How to make it:
1. Beat eggs, butter and swetener until pale.
2. Add alternately the cinnamon, flour, baking powder mixture and the milk. Mix them until smooth.
3. Pour the pastry into a small 8″ x 10″ / 20cm x 25cm baking tray. Put it in the preheated oven at 350ºF / 180ºC for half an hour.
4. Meanwhile make the coating:
Melt butter, cocoa powder, agave, milk and rum or rum aroma in a saucepan until cocoa powder is completely dissolved. 
5. When cake is baked take the tray out of the oven and leave the cake cool down a bit. Then cut it into cube shapes.
6. Use tooth picks to dip the cubes into the chocolate and roll them quickly into the coconut to coat them evenly.
7. Leave them on a cooling tray to dry or put them in the fridge to cool down and dry faster if time is short.
Surprise the New Year’s Eve guests with these delicious coconut cubes, look how fast they disappear from the plate.
These coconut cubes are begging to anyone who is fond of coconut and chocolate to have them! We don't have to be an Aussie to love life!
- 3 Eggs
- 7 tablespoon / 100g Butter
- 3 tablespoon Agave or sweetener of choice
- 2½ tablespoon / 20g Cinnamon
- 2½ cup / 300g Flour
- 1 teaspoon Baking powder
- ½ cup / 100 ml Water or coconut milk
- 10 tablespoon / 150g Butter
- 4 tablespoon Cocoa powder
- 2 Tablespoon Agave syrup or honey
- ½ cup / 100ml Milk
- ½ teaspoon Rum aroma or rum
- 7 oz / 200g Shredded coconut
-
Beat eggs, butter and swetener until pale.
-
Add alternately the cinnamon, flour, baking powder mixture and the milk. Mix them until smooth.
-
Pour the pastry into a small 8″ x 10″ / 20cm x 25cm baking tray. Put it in the preheated oven at 350ºF / 180ºC for half an hour.
-
Meanwhile make the coating:
-
Melt butter, cocoa powder, agave, milk and rum or rum aroma in a saucepan until cocoa powder is completely dissolved.
-
When cake is baked take the tray out of the oven and leave the cake cool down a bit. Then cut it into cube shapes.
-
Use tooth picks to dip the cubes into the chocolate and roll them quickly into the coconut to coat them evenly.
-
Leave them on a cooling tray to dry or put them in the fridge to cool down and dry faster if we can’t wait to try.
Surprise the New Year’s Eve guests with these delicious coconut cubes, look how fast they disappear from the plate.
Edi Baker - SunCakeMom
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
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