If you enjoy coconut, you'll love gluten free lamingtons. Coat them in chocolate, strawberry, raspberry, or other icings and fill them with jam or pastry cream.
Fetch the recipe for Gluten Free Sponge Cake at the above link. Oil the sides of an 8x8 or 9x9-inch square pan. Place a couple of dots of oil on the bottom. Line just the bottom with parchment paper (the dots of oil will anchor the paper) and oil the top of the paper; set aside. Preheat the oven to 350ºF.
Follow the instructions for making the sponge cake batter only. Then pour into the prepared pan. Run a butter knife through the batter in both directions to pop any large air bubbles.
Lower the oven's temperature to 325ºF and bake the cake on the center rack for 35 minutes or until the cake springs back when lightly touched. (If your finger leaves a dimple on the top of the cake, continue baking for 5 minutes and retest. Another sign of doneness is when the cake just begins to pull away from the sides of the pan (but not completely).
Remove the pan from the oven and allow to cool in the pan 5 minutes on a wire rack. Remove the pan from the rack and coat the rack with oil. Place the oiled rack on top of the pan and invert them both. Remove the rack and remove and discard the parchment paper.
Allow the cake to cool on the wire rack 20 minutes. Then, wrap completely in plastic wrap and refrigerate until cold, about 1 hour. (This helps avoid a lot of crumbs when cutting and dipping.)
Once completely cool, cut the cake into three equal strips and fill with your desired filling such as jam, pastry cream, buttercream, whipped cream, or even some of the chocolate icing (below). Then, cut the strips into thirds to make 2-2/3 x 2-2/3-inch squares.
Add the water and butter to a glass measuring cup and boil in the microwave or in a saucepan on the stove. Stir in the vanilla.
Using two forks, dip the filled cake squares into the chocolate sauce and lift up, allowing any excess to drip back into the bowl. Holding the cake with one fork, spoon the icing over the cake and be sure the sides are completely covered as well. Again, allow any excess chocolate to drip back into the bowl.
Add about 1 cup of coconut to a bowl. Lay the chocolate-dipped lamington on top of the coconut and then add more on top. Pat the coconut into the chocolate icing on all sides. Then, transfer to the parchment-lined baking sheet.
Refrigerate the lamingtons until set. Then, tap each lamington on the parchment paper to remove any loose coconut. Serve on cake plates with dessert/salad forks.
* For egg-free, substitute 4 tablespoons of butter or margarine for egg yolks and 1/2 cup liquid from can of white kidney/cannellini beans for the egg whites.