This deconstructed Healthy Lamington Parfait is a delicious dessert that my whole family absolutely adores. We often make it for friends and family when having an Aussie BBQ…it’s a lux spin on the classic Aussie sweet treat. If you’re entertaining a crowd outdoors, then my Aussie BBQ event plan has your menu covered making entertaining…
What better way to celebrate being Australian than with healthy lamingtons? I’m really not a fan of traditional lamingtons – probably because I like a sweet with some substance. So when I set out to create a healthy lamington it really was rather simple because I already have two basic cake recipes that I just love the texture off.
So I’ve put this recipe together with several options. I’ve made a double-decker style lamington with a layer of chocolate in between (pictured). You could also layer with a good quality jam or just make a lamington slice if you like.
I’ve taste tested these with a couple of lamington lovers and been given a big thumbs up – my husband thinks these may be the best sweet recipe I’ve posted yet!
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* I've tested both cakes and both were delicious, so choose whichever suits your dietary requirements / philosophy.
- You have two options here:
Dairy-free chocolate (I find this coats better than the ganache):
- Over a very low heat mix together well:
- 2 tbsp cacao -unsweetened Dutch process or raw
- 100 g coconut oil (½ cup)
- 2-4 tbsp rice malt syrup, honey or maple syrup
- 2 tbsp canned coconut milk
- You don't want to let this sit for too long or the ingredients will separate. If this happens just give it a good stir before dunking your cake.
- Place a bowl over a pot of boiling water and mix together until melted:
- 100 g dark chocolate (85% is my preference)
- 50 g cream -or coconut milk
- Bake your choice of cake into a lined tin (approx. 30-20cm) for 15-20 minutes.
- Allow to cool on a cake rack and then trim the edges.
- You can cut into small squares for little lamingtons. For big ones like pictured, I halved the cake, sat one on top of the other and cut into six squares.
- Pop the cake in the fridge for 10 minutes or so to chill while you make the chocolate.
- Once you've made the chocolate place it in a shallow bowl.
- In another shallow bowl place about a cup of desiccated coconut and prepare to get messy! I always work next to my sink in case I need to rinse off.
- Dip all four sides of the cake in the chocolate followed buy the coconut. If you are making them with chocolate middles, I dipped the two middle sides in the chocolate, placed them together and then coated the rest.
- Work quickly, you don't want to soak them, just lightly coat them.
- Place on a piece of non-stick paper and refrigerate until you are ready to serve them.
- Store in an airtight container in the fridge.