Step 1

Line a 10” square pan with non-stick baking paper/

Step 2

Preheat the oven to 325 degrees

Step 3

In a large bowl, pour in the melted butter, add in the sugar, sour cream, vanilla extract and oil. Beat for a minute or until smooth.

Step 4

Add in the eggs, one at a time

Step 5

Sift in the flour and baking powder and stir well.

Step 6

Spoon the batter into the lined pan.

Step 7

Cover the top with foil and bake for about one hour. Remove the foil after 40 minutes. Use a toothpick in the middle it should come out clean when it is done.

Step 8

Cool the cake in the pan, covering the top with plastic wrap or foil as it cools to keep it moist.

Step 9

To make the coating:

Step 10

Finely chop the chocolate and set aside.

Step 11

In a saucepan, whisk together the cocoa, sugar and milk and bring to a boil.

Step 12

Remove it from the heat and stir in the chocolate, set aside until it is warm but not too hot to handle.

Step 13

Slice the cake in squares

Step 14

Pour the warm syrup into a bowl deep enough to submerge the cake squares in it.

Step 15

Have a tray ready with the coconut.

Step 16

Using your fingers, dip the lamingtons into the syrup, then roll them in the coconut.

Step 17

Allow the chocolate to set for a few hours before serving.

Step 18

They store well in an airtight container.

Step 19

Enjoy!