• 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
  1. Cut sponge into 12 pieces.
  2. 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.
  3. 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.
  4. In another dish, sprinkle some coconut. Top up the dish with extra coconut as required to keep it clean and white.
  5. Dip each sponge piece firstly into the chocolate icing or jelly and coat thoroughly, then coat in the coconut. Set aside until set.
  6. Serve as they are or with a dollop of whipped cream and a drop of raspberry jam.

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