2 cups (approx) desiccated coconut for rolling lamingtons
Preheat the oven to 180°C. Line a 28cm x 21cm baking tin with paper or use a silicone slice pan.
Melt the butter over low heat until just melted then set aside to cool slightly.
Sift coconut flour, baking powder, baking soda and salt into a large bowl and combine well.
In a medium jug or bowl whisk eggs lightly then add milk, Rice Malt Syrup, vanilla, apple cider vinegar, cooled melted butter and mix well.
Add the wet ingredients to the dry ingredients and mix until smooth.
Pour mixture into prepared slice tin and bake for 17 minutes or until cooked. Remove from oven and allow to cool.
Once slice is cooled, remove from tin and cut into pieces approximately 5.5cm x 5cm in size.
Make Chocolate Icing by combining all the icing ingredients (except coconut) in a small pot over low heat until butter has melted and ingredients are well combined. Remove from heat.
Spread ½ cup of coconut at a time onto a shallow plate. Using a couple of forks and working with just one piece of cake at a time, dip cake piece into the icing, making sure all sides are covered. Allow extra icing to drip off and then roll in coconut to cover. Transfer to a wire rack to set and then repeat with other pieces until they are all covered in icing and coated in coconut. You can sandwich two together with whipped cream to serve 🙂