Lamingtons

Steps

1. Preheat the oven to 180°C. Line a square cake tin with parchment.
2. Combine milk and vinegar in a bowl and whisk together. Set aside for ten minutes.
3. Meanwhile sift the flour, baking soda and baking powder into a large bowl.
4. Add the sugar and salt and mix well to combine.
5. Melt coconut oil and condensed milk together in the microwave. Add to the buttermilk along with the vanilla.
6. Whisk together. Add the wet ingredients to dry and mix just to combine.
7. Fold in the desiccated coconut.
8. Pour the batter into the tin and smooth the top. Bake until a toothpick comes out clean.
9. Cool on the counter for 15-20 minutes then place in the freezer to cool.
10. Melt the chocolate, coconut oil, condensed milk and evaporated milk over a bain-marie.
11. Leave the bowl over the water, if it starts to harden turn heat on low.
12. Remove cake from freezer after an hour and cut into even squares.
13. Coat each square with chocolate sauce, scraping off any excess.
14. Gently but firmly press the cake into the dessicated coconut on each side.
15. Place onto a cooling rack and sprinkle coconut over any missed areas.