How to make
The eggs and sugar are beaten very well, since our goal is to get a fluffy cream. Add the oil, milk and continue beating with a mixer.
The baking powder, a pinch of salt and a packet of vanilla are added to the pre-sifted flour. Everything is mixed well. Add the dry ingredients to the liquid mixture. Mix well, until a smooth mixture is obtained.
Transfer the resulting mixture into a rectangular or square baking pan, which has been lined with baking paper.
Bake in a preheated oven at about 370°F (190°C) for about 20-25 minutes, by checking with a toothpick for its readiness.
Leave the cake to cool slightly in the baking pan for 10 minutes and only then transfer it onto a wire rack to cool completely.
To make the glaze, mix all of the ingredients in a saucepan and put it on the stove. Stir, until you get a smooth chocolate mixture.
Remove it from heat and leave it to cool, but don't wait for it to thicken too much. Cut the base into square pieces, with a side of 1.2″ (3 cm).
Each piece is dipped with a wooden skewer in the glaze. Then it is rolled in coconut. It is good that the lamingtons are left for at least 24 hours, so that they can be well syruped.
The Coconut Lamingtons are ready.
