This recipe and photo are courtesy of Planta.
Beat the egg and sugar until fluffy and light or until it comes to a ribbon like texture.
Add flour, vanilla essence and mix well.
Melt margarine with milk, then add 1/3 of it to the batter and mix well.
Then add that milk mixture to the remaining 2/3 of the batter and combine well.
Divide the batter into two 8in square tins and bake in a preheated oven at 175 degrees Celcius for 30-45 minutes.
Once the cake is cooled, cling wrap and keep it in the fridge for at least two hours.
Then remove the sides of the cake and cut into 12 portions.
For jelly: Prepare the jelly as per instructions on the box. Once jelly is ready, dip each cake into the jelly.
Then roll each cake onto dessicated coconut to fully coat the cake. Shake of excess coconut. Then leave the cakes to cool.
Tips: For variation, use different flavoured jelly or chocolate. Replace coconut for chocolate rice.
Tags: cake, jelly, lamingtons