Sugar Free Lamingtons

Ingredients

  • 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

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

Cover

  • 7 oz / 200g Shredded coconut

Method:

Beat eggs, butter and sweetener of choice until light yellow.


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.


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 time is short.

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