Add all dry ingredients to a mixing bowl and mix to combine. Add wet ingredients to the same bowl and whisk to combine.
Do not over mix, just mix till no lumps are found and no dry flour is seen.
Transfer cake batter to a parchment-lined square baking tray and tap lightly on the countertop for an even spread of the batter. Bake at 350F for 25-20 mins or till fork/toothpick inserted at the center comes out clean.
Remove the cake tray from the oven and let it cool to handle.
When the cake is almost cool, cut bite-size squares keeping it in the cake pan ( see the images above ).
Now freeze your cake for 1 hr ( yes, freeze it.) This step makes coating the cake very easy!
for Coating
Add chocolate chips, soy milk, coconut oil to a microwave-safe bowl and microwave for 30 sec. Whisk it to get icing type of consistency. Make sure it is like icing than frosting. Add 2 tbsp of more soy milk if needed.
And add shredded coconut to a plate or large bowl.
Final Steps
Dip the frozen cake piece into chocolate and then coat with shredded coconut. Keep on a plate to set.
Repeat for all cake pieces.
Keep all prepared lamingtons in the refrigerator for 20 mins before serving!
Notes
STORAGE: Can store in an air-tight container on the counter-top for 3 days or in the refrigerator for 2 weeks.