Prepare the whipped coconut cream a day in advance by placing it in the fridge over night. Open the tin and scoop out the solidified coconut cream at the top. Leave the liquid in the tin and only spoon out the solid bits. Combine with the vanilla and whip until stiff.
For the lamingtons, pre heat the oven to 180°C and grease a 8cm x 22cm loaf tin generously with non-stick cooking spray. Using an electric whisk, whisk the eggs, cream cheese, xylitol, butter, vanilla, salt and zest together for 1 minute. Add in the remaining ingredients and whisk until smooth. Pour it into the preapred tin and bake for 1 hour. Test with a toothpick – it should come out clean once ready. Cool in the tin for 20 minutes before transferring to a cooling rack.
Once the cake has cooled, cut it in half horizontally. Spread the nut butter onto the bottom layer and top it off with the top half. Cut the loaf into 10 even squares. Melt the xylitol, warm water, butter and coconut together. Stir until smooth and cool for 5 minutes. Place in a large mixing bowl. Place the coconut in a large mixing bowl as well. Dip each cake sqaure into the chocolate mixture and then into the coconut mixture. Allow to stand for 15 minutes before serving.
To serve it as a dessert, pipe a dollop of the whipped coconut cream on top of the lamingtons and garnish with fresh berries and mint.
The lamingtons can be made a day in advance by simply storing in an airtight container overnight.
If you want an easier and less time consuming alternative to the whipped coconut cream then simply replace it with regular whipped cream instead.
Reprinted with the permission of Illanique van Aswegen. To see more click here.
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