Australian lamington-style chocolate coconut cake

Tip: tap a step to mark it as done.

1. Beat the eggs with the powdered sugar and vanilla sugar using a hand mixer. After about 3 minutes, pour in 125 ml of the milk and beat for another 3 minutes. Finally, add the oil, baking powder, flour, and coconut flour to taste.

   Tip: For just a hint of coconut, use 20 g of coconut, or leave it out of the batter altogether.

2. Line a small baking pan with parchment paper, pour in the batter, and bake in an oven preheated to 180 °C (350 °F) for about 30 minutes.

   

3. Meanwhile, heat the remaining milk in a saucepan, add the cocoa powder and chocolate, and bring to a boil, stirring constantly. Let the mixture cool to room temperature; it should have the consistency of a thin sauce.

   Remove the baked cake from the oven and finish it using one of the following two methods.

4. Pour the chocolate mixture directly over the cake so it soaks in and makes the cake moist. Sprinkle coconut over the top and let cool.

   For the second method, cut the cake into cubes.

   

5. Dip each cube into the chocolate mixture, then roll it in a bowl of coconut to make individual lamingtons, known in Slovak as coconut hedgehogs. Either finishing method gives the cake the same flavor.

   

Tip: Let the cake cool completely before cutting it into cubes for dipping, as warm cake would fall apart in the chocolate mixture. Use a fork to dip the cubes, and use your other, dry hand to coat them in coconut.

This recipe was translated from the Slovak original: Austrálsky kokosový koláč s kakaom a čokoládou