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Preheat the oven to 180 degrees
Brush the cake pan with butter
Line the tray with non stick baking paper
Use an electric beater to beat the butter and caster sugar into a bowl until lite and fluffy
Add In 2 eggs 1 at a time and beat well after each addition
Add half the passion fruit, sour cream, flour and coconut
Fold in the rest of the passion fruit, sour cream, flour and coconut just like in the last part
Put mixture into tray and smooth.
Bake for 30 minutes or until skewer inserted into the centre comes out clean
Meanwhile, heat milk in a saucepan over medium-low heat until just boiling.
Add chocolate. Set aside for 3-4 minutes or until the chocolate melts.
Then strain the extra passion fruit pulp using the sieve to extract 2 tsp of juice and put mix it into the mixture
After cooking the first mixture trim the sides from the cake. Cut into 16 even squares. Carefully trim crusts from top and bottom of each square
Place coconut into a tray
Once your icing is set line it up next to the coconut to make a production line
The cake was too soft so we couldn't use the actual recipe. What we did was we got a spoon and put the icing on top of the cake. We then rolled the cake into the coconut thus making a lamington!
The finished product! Marking 9/10!
Health and safety rules in this recipe 1 Do not use the electric beater around water. Make sure to put the handle of the sauce pan in when cooking. Be careful not to knock over the bowl when mixing.
Health and safety rules in this recipe 2 Wash hands thoroughly. Wash all equipment carefully. Be careful around flames. Be careful not to burn yourself
Improvements. The lamingtons where slightly to sweet and fell apart too easily. Besides that they were pretty good! Half of my family are gluten free so next time maybe make them gluten and dairy free