4 eggs 1&1/2 cups of sugar 1 cup oil 1 tablespoon vanilla essence 2&1/2 cups of selfraising flour 1 cup milk 1 teaspoon of baking powder 2 cups dessicated coconut (for the coating) 1/2 tsp salt
Coating: 1&1/2 cups icing sugar 1/2 a cup cocoa powder (good quality) 3 tbsp butter 1 cup hot milk 1 teaspoon of vanilla essence
Preheat the oven to 180°C Whisk the sugar and eggs in a mixer until light and fluffy about 3 minutes. Add the oil and vanilla essence and mix again. Add the flour a to the mixture alternatively with the milk. Pour the mixture into a rectangular or square greased baking tin for 30-35 minutes at 180° Allow to cool and then cut off any crusts. Now, cut the sponge into small squares, about 4cm x 4cm (the traditional size for a lamington).
Make the icing/coating by warming the milk and butter in a saucepan on medium heat, take off stove and add icing sugar, vanilla essence and cocoa powder and stir well, roll each square in the chocolate coating until all sides are covered. Be generous here and coat the sponges well! Now roll each lamington in coconut. We take it a step further and decorate with piping vanilla cream and placing some caramel on top.