Wholefood Gluten Free Lamingtons with Raspberry Jam

1. Preheat the oven to 165C. Lightly grease a 20cm x 20cm square baking tin and/or line with baking paper.
2. Melt and mix the coconut oil, rice syrup and vanilla. Beat the eggs so they are thick and creamy. Slowly add the coconut oil mixture while beating the eggs. Then add the baking powder, arrowroot flour and almond meal. Gently combined all these ingredients.
3. Pour the mixture into the baking tray and bake for approx 15-20 minutes until slightly golden and a fork comes out clean.
4. Allow to cool completely and then remove from the tin. Trim the edges off the cake and cut into 16 even squares.
5. Pair up the cake squares and smear the jam in between the lamington layers.
6. To make the chocolate icing, mix the coconut oil, cacao, milk, rice syrup and vanilla together so it's smooth.
7. Spread the desiccated coconut on a clean surface or on baking paper.
8. Use a cheese or butter knife (small knife with curved edge) to spread the icing on all sides. Note: if the icing seems too runny to spread, chill in the fridge for about 10 minutes first.
9. Roll the lamingtons in the coconut, making sure to get all sides. Pat the coconut into the chocolate icing then sprinkle more coconut - this will make handling the lamingtons easier and avoid finger marks!
10. Put the lamingtons in the fridge as the coconut oil in the icing will melt if it's warm. Otherwise, leave out until you're ready to eat them!

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