Preheat your oven to 180 deg C (350 F) and grease and line a 20 x 20 cm (8 x 8 inch) square cake tin with baking paper (parchment paper).
Combine the almond flour and baking powder in a medium bowl.
Whisk the honey, eggs, and vanilla extract in a separate bowl and mix well.
Add the dry ingredients (almond flour & baking powder) to the egg mixture and mix until well combined.
Pour the lamington batter into the baking tin and cook for 25-30 minutes or until a skewer inserted comes out clean. (if you find it's browning too quickly, cover with aluminium foil). Allow the cake to cool in the tin for 30 mins before inverting onto a wire rack to cool completely.
Cut the cooled sponge into 4 rows, each measuring 5cm on one side and repeating on the other. (In total, you should have 16 cake pieces). Place these in the freezer for one hour.
Melt the chocolate using the double boiler method (or microwave). Add the coconut milk and whisk until well combined. Allow the icing to stand and cool for 10 minutes before using.
Using two forks, dip each cake piece into the chocolate ganache, making sure it is covered on all sides.
Dip each cake piece into the desiccated coconut and cover completely. Repeat with the remaining gluten-free lamingtons until they are all iced and coated. Allow them to set for one hour before eating.