“I've posted this untried recipe so that I don't lose it. Sounds like a good snack recipe.”

Ingredients Nutrition

  • 1 cup wholemeal self-rising flour
  • 1 14 cups shredded coconut
  • 250 g dates, roughly chopped
  • 1 12 tablespoons ground ginger
  • 3 eggs
  • 12 cup brown sugar, firmly packed
  • 34 cup tahini
  • butter, melted, for greasing the pan


  1. Preheat oven to 160°C.
  2. Brush a 17 x 26cm (base measurement) lamington pan with melted butter to lightly grease.
  3. Combine wholemeal flour, 1 cup of the coconut, dates and ginger in a large bowl.
  4. Beat the eggs and sugar in a medium bowl until light and fluffy.
  5. Gradually add the tahini and beat until just combined.
  6. Pour the tahini mixture into the flour mixture and stir until just combined.
  7. Pour into prepared pan and smooth surface with the back of a spoon.
  8. Sprinkle with remaining coconut.
  9. Bake in preheated oven for 20 minutes until a skewer inserted into the centre comes out clean.
  10. Remove from the oven and set aside for 15 minutes to cool.
  11. Turn onto a board and cut into squares.

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