Ingredients

• 6 eggs
• 1/2 cup strawberry gum syrup (see recipe)
• 1 tsp vanilla bean extract
• 1 tbs stevia syrup
• 1/4 cup coconut oil
• 1/2 cup coconut flour
• 2 tsp baking powder
• 1 cup desiccated coconut for rolling

Chocolate wattleseed ganache

• 100g dark chocolate 70% cocoa, finely chopped
• 100ml coconut milk
• 1 tbs ground wattleseed

Method

1. Preheat your oven to 160°C
2. Whisk the eggs with the vanilla extract and honey for around 10 minutes until creamy
3. Add the coconut oil slowly while still whisking until mixed in
4. Add in the coconut flour and baking powder, mix until well combined
5. Once combined add the mixture into a square tin lined with baking paper
6. Bake for 35 - 40 minutes or until cooked through
7. Remove from the oven and pour the strawberry gum syrup over the cake and then let it completely cool (about an hour)
8. Once cool, divide the cake into the lamington pieces
9. Heat the coconut milk in a small pan until almost boiling and then remove from heat. Add the chocolate and ground wattleseed and allow to sit for 3 minutes without stirring. Finally, stir until smooth and silky
10. Spread each lamington with the chocolate ganache. Roll in the coconut and place onto a plate lined with baking paper to set in the fridge for 30mins. Then enjoy! (with a cuppa!)