Create lamingtons that are healthy, nourishing, & yum!

Makes: 20 small logs


(use organic ingredients where possible)

  • 50g coconut oil
  • 1 tsp vanilla extract
  • 4 eggs
  • 120g gluten-free flour
  • 1 tsp baking powder
  • 120g coconut sugar
  • Salt


  • ½ cup cacao powder
  • ¼ cup maple syrup
  • ½ tsp vanilla extract
  • ⅓ cup water
  • 1 tbsp coconut oil
  • Salt
  • 100g shredded or desiccated coconut (for coating)


  1. Preheat your oven to 340°F (170°C). Line a rectangular slice tin with baking paper and set aside.
  2. Add the coconut oil, eggs, vanilla, and sugar to a bowl. Mix well and set aside.
  3. Combine the flour and baking powder in another bowl and set aside.
  4. Gradually pour the wet mix into the dry ingredients and mix briefly until combined.
  5. Transfer the batter to the prepared tin. Bake in the preheated oven for 8-12 minutes.
  6. Check, and if needed, bake for 5 to 8 more minutes until slightly golden and springy to touch.
  7. When done, allow the cake to cool in the tin and then transfer to a wire rack.
  8. Once completely cooled, slice into the desired size.
  9. To prepare the icing, mix all the ingredients, except the coconut, until well combined.
  10. Dip each cake piece into the icing mixture and coat on all sides.
  11. Toss in the coconut, set aside on a plate and serve.
Featuring: Chef Cynthia Louise
Audio Languages: English
Subtitles: English