Low FODMAP Jam or Spread (link of recipe in the instructions)
For the Icing
480gIcing sugar(4 cups)
20gcocoa powder(⅓ cup)
15gunsalted butter1 tablespoon
140mllactose-free milk(½ cup)
Coating
100g desiccated coconut
Instructions
To make the cake sponge
Preheat oven to 180C/350F (or fan forced 160C/320F).
Grease a 20 cm x 30 cm / 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).
In a large mixing bowl, whisk together flour and baking bowder.
In a separate mixing bowl, combine butter, vanilla and sugar and beat with an electric hand mixer until pale and fluffy.
Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack (leave the baking paper attached).
Cut cake in half horizontally, then each half into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours or leave it in the fridge overnight
To make the jam/spread
I used this recipe to make a low fodmap strawberry jam
To make the icing
Sift the icing sugar and cocoa powder into a large bowl. Warm the milk and butter in a small pan until the butter has melted. Add to the icing sugar and cocoa powder and stir until smooth. Leave to cool for a few minutes.
Place coconut in a shallow bowl or pan with a largish surface area.
Take the sponge out from the fridge or freezer, spread jam on one side and sandwich with another piece of cake.
Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
Repeat with remaining sponges. Leave for 1-2 hours or until set.The finished lamingtons will keep in an airtight container for up to 2 days.