1⁄2 cup (150 g) honey
2⁄3 cup (165 ml) rice bran oil
1 vanilla bean
1 tablespoon boiling water
2⁄3 cup (110 g) wholemeal (wholewheat) self-raising flour
1⁄3 cup (30 g) desiccated coconut
4 tablespoons cornflour
125g 100% strawberry jam
150g 70% dark chocolate
1⁄2 cup (50 g) dessicated coconut, for decoration
Preheat oven to 160°C (315°F) fan-forced.
Beat eggs until thick and fluffy. Add honey, oil, vanilla bean seeds and water to the eggs and mix until combined. (To extract seeds, cut vanilla bean lengthways and scrape out the seeds with a knife.)
In a separate bowl mix together flour, coconut and cornflour. Add egg mixture and combine.
Grease a lamington tin (23 cm × 32 cm) with oil and line the base with baking paper. Pour in mixture and bake for 20 minutes.
Leave cake to cool in tin for 20 minutes. Remove from tin and cool further on a cake rack.
Once the lamington cake has cooled slice it in half so you have two flat cakes. Spread strawberry jam over one half and place the other half on top.
Melt chocolate and use a spatula to cover the top and sides of the cake with chocolate, then sprinkle with coconut.
Hint: I use a teaspoon to sprinkle the coconut over the top of the lamington and my fingers to sprinkle the coconut over the sides.