I have taken the classic American coconut cake, and added a little chocolate to make the classic Australian lamington, although they are cupcakes!– the(anonymous)chef
Simple Lamington Cupcakes
1 1/2 cups of coconut flour
2 teaspoons baking powder
4 tablespoons The Healthy Chef Naked Chocolat Dark
1/4 teaspoon Olsson’s sea salt flakes
1/2 cup EVO Oil
1/2 cup caster sugar
2 large eggs
1 teaspoon vanilla paste
1 teaspoon chocolate extract
2 teaspoon coconut extract
1 cup coconut cream + 100mls
1 cup shredded (sweetened or unsweetened) or desiccated coconut
1/2 cup icing sugar
2 tablespoons coconut cream , plus more as needed
1 teaspoon coconut extract
1/2 cup flaked or shredded coconut , for topping
Adjust oven rack to middle position and preheat oven to 160 C Spray a Bakemaster 12 cupcake pan with cooking spray.
In a medium Mason Cash bowl, sift together flour, baking powder, THC powder and salt.
In a stand mixer fitted with the paddle attachment, beat together oil, sugar, on medium speed for 3 minutes, until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla paste, coconut and chocolate extracts. On low speed, beat in flour mixture in 3 additions, alternating with the coconut cream in 2 additions, starting and ending with the flour. Do not overmix. Fold in the shredded coconut.
Scrape batter into prepared Bakemaster silicone muffin pan and smooth the top. Bake for 15-20 minutes or until a skewer inserted into the center of the cupcakes comes out almost clean. If the top is browning too fast while baking, cover pan loosely with foil. Allow cake to cool completely before adding the glaze.
To make the glaze: In a small Mason Cash bowl, whisk together sugar, coconut cream, and extract until smooth. Add more coconut cream as necessary until you reach a thick yet pourable consistency. Pour over top of cupcakes and let drizzle down the sides. Sprinkle flaked coconut on top. Allow glaze to set, 15-30 minutes.