XXL lamingtons

Fairlady
10 servings By Food24
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Ingredients (11)

Cake
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
875.00 ml dark chocolate — broken into squares
350.00 ml cream
875.00 ml dessicated coconut
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Method:

Preheat oven to 180 &degC.
Grease a 30 cm square, deep oven pan.
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 vanilla essence and mix lightly.
Turn the batter into the pan and bake for about 25 minutes or until golden brown and baked through.
Allow the cake to cool in the pan before loosening the edges with a knife if necessary.
Carefully turn the cake out onto a wire rack 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, stirring occasionally.
Allow to cool to room temperature before cooling completely in the fridge.
Using a wire whisk, beat until thick and light.
Cover the cake squares with icing, then roll each square in coconut.
Leave in the fridge to set.

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