Australian Lamingtons
5 eggs
Separate whites from yolks
½ cup (100g) sugar
1 tsp (5g) vanilla extract
Mix until creamy
Gradually add 1/2 cup (115g) oil
1/2 cup (120ml) milk
Set aside
1/2 tsp (2g) salt
Whip whites until foamy
Gradually add ½ cup (100g) sugar
Whip until soft peaks form
2 cups (250g) flour
2 1/4 tsp (10g) baking powder
fold them in
9 x 13 inches (23x33 cm) pan, greased and lined with parchment paper
Bake at 340F (170C) for about 20-25 minutes until a toothpick inserted into the center comes out clean
cool completely
⅔ cup (135g) sugar
⅓ cup (40g) cocoa powder
Mix to combine
1 1/2 cup (360ml) water
1/2 cup (110g) butter
bring to boil
Simmer for 4-5 minutes over low heat
Remove from heat
1 tsp (5g) vanilla or rum extract
4 oz (120g) semisweet chocolate
Trim the edges
2 cups (140g) desiccated unsweetened coconut
Dip each square of cake into the chocolate sauce
Coat in coconut
Add more coconut as needed
Refrigerate for about 1 hour