This recipe comes from the book
The junior Gourmet by Elizabeth Long
It contains recipes from around the world
Lamingtons are from Australia
The original recipe makes 25 pcs - I think must be large pcs because the ingredients are a lot. I halved the recipe but the original recipe is here
Part 1 Cake
520 gm of plain flour
750 gm of caster sugar
135 gm of Dutch cocoa ( I used Hershey's cocoa)
2 teaspoon bicarbonate of soda
120ml white vinegar ( I used Borges cider vinegar)
300 ml vegetable oil
70 ml espresso coffee
500 gm icing sugar
60 gm Dutch cocoa
350 ml hot water
2 cups desiccated coconut
Preheat oven to 170 deg celcius. Butter a 25 x 36 cm cake tin line the base and sides with baking paper
Add into a large bowl sifted flour, sugar, cocoa n bicarbonate of soda. Mix well.
Make your coffee.
Using another bowl, whisk the eggs., then add in vinegar, oil, coffee and milk and mix well.
Pour the liquid ingredients into the dry ingredients and mix well until just combined and pour into the cake tin
Bake for 40 minutes or until a skewer comes out clean.
Leave the cake to cool in tin for a few minutes before transferring to wire rack to cool.
Note : do not try to put tin foil on cake during baking as the foil stuck to my cake
And caused a hole
Part 2 icing
Combine the icing sugar n cocoa in a bowl n slowly whisk in hot water until it is a smooth sauce
Cut the cake into 5 cm squares
( I made mine smaller)
Prepare a wire rack n place 2 kitchen towels below to absorb chocolate drippings
Dip the cake pcs into the sauce then place on the wire rack for a minute or two.
Then I used 2 toothpick to pick the cake up n roll in the dessicated coconut.
Place all the prepared cakes and chill then in a tray till icing sets.