Piña Colada Lamingtons

Prep 20 mins + setting time

Cooking 45 MINs

Level super easy

Serve 15

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Adjust Servings
130g butter or dairy-free margarine, plus extra to grease
1 teaspoon vanilla extract
2/3 cup white sugar
2 eggs
11/2 cups (225g) low FODMAP gluten-free self-raising flour
1/2 cup lactose-free milk or dairy-free alternative
250g chopped pineapple
2 tablespoons inulin-free coconut milk
3 cups gluten-free icing sugar
2 cups desiccated coconut



Preheat oven to 180°C and line a 20x30cm (base) lamington pan with baking paper.
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Place butter and vanilla in a bowl. Use an electric mixer to beat until creamy. Add sugar and eggs and continue to beat until light and fluffy. Add half of the flour along with half of the milk, beat to combine, then repeat with remaining flour and milk.
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Pour batter into lined pan and bake in preheated oven for 30-45 minutes, or until cake springs back when lightly touched. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
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To make the icing, puree pineapple with coconut milk in a food processor or blender. Pour through a seive into a large bowl. Sift icing sugar into bowl and stir until combined and smooth.
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Trim edges from the cooled cake, then cut into 15 equal-sized rectangles. Place coconut in a shallow bowl next to the icing. Dip each piece of cake into the icing, gently shake to remove any excess icing, then roll in coconut to coat. Repeat with remaining cake pieces. Place on a wire rack until set.
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