It seems that Australia claims this recipe as its own; there, these small coconut dredged cakes are known as lamingtons. In Croatia, we have a similar cake—and when I say similar, I mean the same—and we call it čupavci. The Croatian version I know does not have a chocolatey centre, but the lamington version that I found does, so I decided to give it a go.
I will now post a recipe for a cake I made, but without a picture. *ghasp*
And it is not because the cake is not pretty: simply, when I cut it up and packaged to take to work, I did not have the presence of mind to take some photos.
I am sure I will be making another iteration of it, as the boyfriend did not try it, and I am positive he would like it. So there will be a photo opportunity yet.
This cake. Oh, this cake. I cannot put it into words, so I will leave it to the author herself:
This cake is magnificent in its damp blackness. I can’t say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang which I happen to love. The best way of describing it is to say that it’s like gingerbread without the spices.