Red velvet lamingtons

Sift the flour, cocoa powder and salt together , keep aside.

Now whisk the butter and sugar till it is soft, then add the eggs one by one while whisking till it forms a yellowish paste

Now add the food colour to the buttermilk and mix.

Add 1 part of the flour to the egg mixture, fold in. then add half the buttermilk into it. Repeat the procedure till flour and buttermilk are mixed.

Now add the vinegar to the baking soda and put this into the cake batter. Fold in and then pour it into a cake Tin, bake at 175℃ for 35-40 minutes. (I have baked in batches of 2 trays. So it takes about 25-28 minutes each at 175 degree Celsius). Cool the cakes.

Melt the white chocolate using a double boiler method.

Cut the cake into desired shaped using cooking cutter or a knife (I used a heart shaped cookie cutter).

Mix the coconut powder and cake crumbs and keep aside.

Dip each cake piece into the white chocolate and put them onto the plate containing coconut powder + cake crumbs.

Coat them well on all sides and let it set for few minutes. Serve.