Preparation method

Sponge:

• Preheat oven to 180c
• Whisk, sugar, salt and eggs till light and fluffy
• Add oil, and vanilla essence and mix again
• Gradually add flour followed by baking powder then add the milk
• Coat the pecans with flour lightly then add them to the mix
• Pour the batter into a baking tin and bake for 30 min?
• Allow to cool and cut into large squares, removing any hard crusts

Chocolate Sauce:

• Melt the dark chocolate then add melted butter to it
• Add cocoa and sugar stir in the warm milk

Cream:

• Whip the fresh cream until it forms soft peaks

Assembly:

• Cover each lamington square with the sauce
• Dip chocolate sauce covered squares in the desiccated coconut
• Pipe fresh whipped cream onto each lamington