Recipes by Di Swann
Food Editor
My Food in a minute
Sign up to Food in a Minute to create shopping lists, meal plans and more.
Not already a member? Join now!
Ingredients
- 225g pre-made sponge cake
-
Chocolate Lamingtons: - 1 cup icing sugar
- ¼ cup cocoa
- 1 cup coconut
-
Pink Lamingtons: - 85g pkt raspberry jelly crystals
- 1 cup boiling water
- 1 cup coconut
Method
- Cut sponge into 12 pieces.
- To make chocolate lamingtons, sift the icing sugar and cocoa together and add enough water to make runny icing. Place this in a shallow dish.
- To make pink lamingtons, make up the jelly with the boiling water and set aside to cool. When cool but not set, pour into a shallow dish.
- In another dish, sprinkle some coconut. Top up the dish with extra coconut as required to keep it clean and white.
- Dip each sponge piece firstly into the chocolate icing or jelly and coat thoroughly, then coat in the coconut. Set aside until set.
- Serve as they are or with a dollop of whipped cream and a drop of raspberry jam.
