Microwave Chocolate Lamingtons

Makes 18-20

1 cup (250ml) cake flour
1 cup (250ml) caster sugar
4 tbsp (1/4 cup) cocoa powder
4 tsp (20ml) baking powder
pinch of salt
1/4 cup (60ml) vegetable oil
2 eggs
1 cup (250ml) hot water
1 tsp (5ml) vanilla extract

Chocolate glaze
60g good-quality dark chocolate, chopped
1/4 cup (60ml) cream
2 tbsp (30ml) golden syrup or honey
1/4 cup (60ml) hot water

Toasted desiccated coconut, for tossing

Whisk all the ingredients together until smooth. 
Divide the batter between silicone heart moulds (or whichever you desire) sprayed with cooking spray - don't fill more than halfway as the cake mix expands quite a bit. 
Now pop the moulds into the microwave and microwave on full power/high for 2-3 minutes or until the cake springs back when you touch it in. 
Remove from the microwave and allow to cool slightly before unmoulding. 
Continue with the rest of the batter. 

TIP If your silicone tray doesn't fit in your microwave (mine didn't), cut it in half - the cakes will cook more evenly too. 

While the cakes are cooling, make the glaze by placing all the ingredients in a small microwave safe bowl and heat gently until melted and glossy. Allow to cool. 

When the cakes and glaze are completely cool, use a pastry brush to paint the glaze onto the cakes then toss in the toasted coconut.