Directions

2. Preheat your oven to 180°C (350°F) and line a 23x33cm (9x13 inch) baking dish with parchment paper.

3. In a large bowl, beat the butter and monk fruit sweetener together until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract in a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the almond milk, until everything is well combined.

5. Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

6. Allow the cake to cool in the baking dish for 5-10 minutes before transferring it to a wire rack to cool completely.

7. Once the cake is cooled, cut it into small squares.

8. Place the shredded coconut in a shallow dish. Dip each cake square into the raspberry jam and then roll it in the coconut until fully coated. Place the coated squares on a wire rack and let them set for a few minutes.

9. Meanwhile, melt the chocolate chips and heavy cream together in a double boiler or in the microwave using 30-second intervals until fully melted and combined.

10. Drizzle the chocolate sauce over the lamington squares and let them set for another 10-15 minutes.

11. Serve and enjoy!