Name: Pink lamingtons
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 servings
Cuisine: Ingredients
Ingredients: 250 ml flour cake; 250 ml white sugar; 15 ml Robertson's baking powder; 1 ml salt; 45 ml cocoa powder; 5 ml vanilla essence; 250 ml water boiled; 60 ml oil; 2 eggs extra-large; 410 g evaporated milk tinned; 80 ml white sugar; 45 ml cocoa powder; 250 ml coconut; Robertson's food colouring pink

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Ingredients (14)

250 ml	flour — cake
250 ml	white sugar
15 ml	Robertson's baking powder
1 ml	salt
45 ml	cocoa powder
5 ml	vanilla — essence
250 ml	water — boiled
60 ml	oil
2	eggs — extra-large
410 g	evaporated milk — tinned
80 ml	white sugar
45 ml	cocoa powder
250 ml	coconut
	Robertson's food colouring — pink

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Method:

Line the base of a 2-litre microwavable dish with paper towels.

1 CAKE Sift the dry ingredients. In a separate bowl whisk the vanilla essence, water, oil and eggs. Add the dry ingredients to the egg mixture a little at a time, mixing until well blended.

2 Turn the batter into the ice cream container, put it on an upturned saucer in the microwave oven and cook for 10-12 minutes.

3 Leave the cake to cool for 5 minutes then turn it out. Peel off the paper towels and

cut the cake into squares when completely cooled.

4 SYRUP Mix the ingredients in a microwave-proof bowl and microwave for 5 minutes or until the sugar dissolves.

5 COCONUT Mix the coconut with a few drops of food colouring.

6 Dip the cooled cake squares in the hot syrup and roll in the coconut.