Ultimate white chocolate lamingtons

Makes 15

Preparation time: 15 min

Cooking time: 45 min

• 375 ml (1½ c) caster sugar

• 4 eggs

• 250 ml (1 c) milk

• 80 ml (⅓ c) oil

• 500 ml (2 c) flour

• 15 ml (1 T) baking powder

• pinch of salt

• 5ml (1 t) vanilla essence

Coating

• 350 g white chocolate, chopped

• 375 ml (1½ c) cream

• 300 g desiccated coconut

• 30 ml (2 T) chocolate sprinkles

Preheat the oven to 180⁰C and line a 33 cm x 27 cm baking pan with baking paper.

1. Beat the caster sugar and eggs together until light and fluffy. Set aside. Bring the milk and oil to the boil in a saucepan. Pour the milk mixture into the egg mixture in a slow, thin stream while whisking.

2. In a mixing bowl sift together the flour, baking powder and salt. Fold it into the egg mixture. Add the vanilla essence and mix thoroughly.

3. Pour the batter into the prepared pan and bake for 30 minutes or until an inserted skewer comes out clean. Remove the cake from the oven and let it cool down in the pan before turning it out onto a wire rack. Remove the paper and let the cake cool completely. Cut into 2 cm squares.

4. Coating: Melt the white chocolate over a pot of simmering water, stir in the cream and whisk until the mixture is light. Coat each cake square with the chocolate mixture and roll in the coconut and the chocolate sprinkles. Chill or serve immediately.

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