Ingredients
1 Victoria sponge cake
bought, in two halves
⅓ cup raspberry jam
2 cups icing sugar
¼ cup cocoa powder
3 cups desiccated or shredded coconut
warm water
enough to form a runny icing
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 knife
- 1 bowl
- 1 sifter
- 1 baking paper
- 1 wire rack
- 1 airtight containers
Instructions
- Cut each half of the sponge cake in half horizontally. Spread jam on two of the halves and top with the remaining halves. Cut each sponge into 8 pieces.
- Sift the icing sugar and cocoa powder into a bowl. Add enough warm water to form a runny icing. Spread the coconut onto a large sheet of baking paper.
- Dip each cake portion in the icing to coat each side. This is a very messy business, call in the kids and keep your hands nice and clean!
- Roll each piece of cake in the coconut and place on a wire rack for 30 minutes to dry.
- Store in airtight containers.
Notes
Tip
It is much easier to coat the lamingtons if the icing is quite runny. If you like a thicker icing you will have to spread the icing on with a knife, which is a bit more time consuming… and messy.
Variation
If you can’t find a Victoria sponge (two circles), a slab sponge would be fine to make rectangles or squares.
Storage
Store in airtight containers.
