Ingredients
1 pre-made sponge cake cut into squares
3 cups icing sugar
¾ cup cocoa powder
⅓ cup boiling water
⅓ cup melted butter
500g bag of desiccated coconut
Obviously, you can make your own sponge cake – but using this shortcut makes it a lot faster!
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Prepare 2 plates of desiccated coconut for coating the lamingtons. One for coating with coconut and one to put your finished lamingtons on to – this will make sure the bottoms don’t stick to anything as the coating sets.
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Whisk together the icing sugar, cocoa, boiling water, and melted butter.
- Using a fork, dip each cube into the chocolate sauce and then roll in the coconut on the first place to coat. Place onto the second plate of coconut to set.
Once set – enjoy!
If you fancy something other than chocolate, you can also make them with a raspberry coating.
Raspberry lamingtons
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Prepare a packet of raspberry jelly following the instructions on the packet. Allow the jelly to start setting in the fridge or freezer until it becomes the consistency of egg-whites.
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Dip the cubes of sponge into the jelly before rolling them in the coconut.
You can also cut both lamington variations in half and fill with whipped cream for an extra special treat. Double yum!