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Keto Lamingtons
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Ingredients for the sponge cake

  - 42g butter
  - 25g worth of sugar substitute - use a conversion table to work
    out how much sweetness 25g sugar is for you.
  - Half a teaspoon of vanilla essence
  - 2 eggs
  - 40g almond meal
  - 30g coconut flour
  - 4 tablespoons almond milk
  - 1 teaspoon of baking powder

Ingredients for the icing

  - One half of a tablespoon of butter
  - 30g sugar substitute (again, math)
  - 1.5 tablespoons cocoa powder
  - 2 tablespoons boiling water
  - Desiccated coconut to sprinkle.

Directions

  Part 1
    - Preheat oven to 350°F/180°C
    - Grease a 3cm-deep, 20cm x 30cm (base) lamington pan, or
      something close
    - Line with baking paper, leaving a 2cm overhang on all sides.
    - Using an electric mixer, beat butter, sugar and vanilla
      until light and fluffy.
    - Add eggs, 1 at a time, beating well after each addition
      (mixture may curdle).

  Step 2
    - Sift half the flour & meal with powder over butter mixture.
      Stir to combine.
    - Add half the milk. Stir to combine.
    - Repeat with remaining flour and milk.
    - Spoon into prepared pan. Smooth top.
    - Bake for 30 minutes or until a skewer inserted in centre
      comes out clean.
    - Stand in pan for 10 minutes.
    - Turn out onto a wire rack.
    - Cover with a clean tea towel. Set aside overnight.

  Step 3 - Make icing
    - Sift icing sugar and cocoa into a bowl.
    - Add butter and boiling water.
    - Stir until smooth.

  Step 4
    - Cut cake into 15 pieces.
    - Place coconut in a dish.
    - Using a fork, dip 1 piece of cake in icing. Shake off
      excess.
    - Toss in coconut.
    - Place on a wire rack over a baking tray.
    - Repeat with remaining cake, icing and coconut.
    - Stand for 2 hours or until set. Serve.

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