Directions

The Cake

1. Preheat the oven to 180°C.

2. Crack the eggs in a bowl and whisk with the double cream.

3. Add the remaining ingredients and whisk to a smooth consistency.

4. Pour the mix into a lined mini loaf tin (ours is 9cm x 15cm) or small brownie tin (around 7" square).

5. Bake until firm. If in a loaf tin, it'll take around 30 mins. If in a brownie tin, it'll take less - check at 15 mins.

The Coating

1. Add the butter and 40ml boiling water to a small bowl. Mix to melt the butter.

2. Add the cocoa, powdered sweetener, and vanilla extract and mix until the cocoa has fully combined. Add the remaining water until the mix is very thin - you want it to soak into the cake.

3. Pour the desiccated coconut into a bowl.

Construction

1. Once the cake is baked, allow it to cool on a rack. Cut into cubes / cuboids - if you baked it in a loaf tin, cut it into 5 thick slices and then cut each slice in two.

2. If you want neat lamingtons, chop off any round edges... snacks!

3. Take one piece of cake and dip all sides in the chocolate coating. Then roll it in desiccated coconut and leave to dry. Repeat with the rest of the cake.

4. Optional: slice in half and add homemade jam and whipped double cream!