This is a recipe adapted from I Quit Sugar.   I was asked to convert it to a Thermie version, which I did quickly, but I haven’t had time to re-test, so please excuse the roughness!  Any feedback welcomed until I have a moment to make again and tweak …

Makes about 24 pieces.

Preheat oven to 180ºC / 170ºC fan-forced.

Grease a 3cm deep, 20cm x 25cm baking pan.  Line with baking paper.

Add to bowl and mill / 10 seconds / speed 9, then set aside:

• 125g flaked/slivered almonds

Add to TM bowl and heat / 37deg / 5 minutes / speed 2, or until the oil is mostly melted:

• 120g coconut oil (use butter if you’re not dairy free)
• 100g rice malt syrup (use maple syrup or honey, if you wish, but you may not need quite so much)
  
• 1/2 teaspoon vanilla powder

Insert butterfly and add, one at a time over about 1-1.5 minutes / whisk on speed 4 with MC off, until you have a nice fluffy mix:

• 4 eggs

Now add gradually through the MC cup hole, until well combined, and you have a lovely smooth yellowy batter / approx 1 minute / speed 4 (no higher!).  You may have to scrape off excess flour from the butterfly and mix for a few more seconds:

• 125g almond meal, set aside from earlier
• 15g (about 1/2 cup) coconut flour
• 2 tsp gluten free baking powder
• 100g almond/coconut milk (or preferred milk)

Pour mixture into your prepared baking pan and smooth out the surface.

Bake for 30 minutes, or until a skewer inserted into the centre comes out clean.  Stand in the pan for 10 minutes, then turn out onto a wire rack to cool.

NB:  We found the amounts for the icing in the original recipe to be not quite enough, so I’ve increased the amounts here by about a quarter …

Add to the bowl and mix at 50degs / 1-2 minutes / speed 2, until smooth (you may need to scrape down the sides in between):

• 120g boiling water
• 70g rice malt syrup
• 25g coconut oil
• 20g raw cacao / cocoa powder

Cut the cake up into squares

Dip one piece of cake in the icing, covering all sides.  Shake off any excess, then toss in some coconut (Tip:  sprinkle half a cup of coconut at a time onto a plate – to avoid ‘chocofying’ the coconut too much:

• 1.5 cups desiccated coconut

Place onto a clean plate and repeat with the rest of the cake slices.  Stand for an hour, or until set.

For a different spin on the traditional lamington for those who may not be keen on coconut, you could try coating the chocolate sponge in some crushed mixed nuts (add to clean TM bowl, insert the steamer basket and turbo a couple of times).

Other tips:

Save and use up any left-over ‘chocofied’ coconut in a granola!