Name: White lamingtons for Saturday
Cook time: 25 min
Total time: 25 min
Yield: 22 servings
Cuisine: Bake
Ingredients: 375.00 ml white sugar; 4.00 eggs extra-large; 250.00 ml milk; 75.00 ml sunflower oil; 500.00 ml flour cake; 20.00 ml Baking powder; 1.00 ml salt; 5.00 ml vanilla essence; 350.00 g white chocolate broken into pieces; 350.00 ml cream; 30.00 ml yoghurt plain; 300.00 g coconut for rolling

Recipe Disclaimer

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Ingredients (12)

375.00 ml	white sugar
4.00	eggs — extra-large
250.00 ml	milk
75.00 ml	sunflower oil
500.00 ml	flour — cake
20.00 ml	Baking powder
1.00 ml	salt
5.00 ml	vanilla — essence

ICING

350.00 g	white chocolate — broken into pieces
350.00 ml	cream
30.00 ml	yoghurt — plain
300.00 g	coconut — for rolling

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Method:

Preheat the oven to 180 ºC (350 ºF). Butter a 33 x 27 x 5 cm oven tin or spray with nonstick spray. Line with baking paper and butter this as well. Beat the sugar and eggs together until thick and light. Boil the milk and oil together. Add the boiling milk mixture to the egg mixture in a thin stream, beating the mixture as you pour. Sift the flour, baking powder and salt together. Fold into the egg mixture. Add the essence and mix lightly. Turn the batter into the tin and bake for about 25 minutes or until golden brown and baked through. Allow the cake to cool in the tin before loosening the edges with a knife, if necessary. Carefully turn the cake out on to a wire rack. Remove the paper and allow to cool completely. Cut the cake into squares.
ICING
Heat the chocolate and cream over very low heat until the mixture is smooth. Stir occasionally. Allow to cool to room temperature before cooling completely in the fridge. Using a wire whisk, beat until thick and light. Add the yoghurt and mix. Cover the cake squares with the icing, then roll in the coconut. Leave in the fridge to set. Makes 22 lamightons.