Lamingtons

As an Aussie living in another country I get to make ‘traditional’ Australian food a lot. These are super easy to make if you buy a plain sponge cake already made (or yellow cake works fine too). If you have the time, go ahead and use your favourite sponge recipe.

To make the frosting:

Mix the cocoa into the boiling water. Then add the icing sugar. The consistency should be like heavy cream.

To make the lamingtons:

Cut the cake into pieces measuring about 3×3″.

Dip the cake pieces one by one into the frosting. Make sure they are covered and then quickly drop into a bowl of desiccated coconut. Roll in the coconut then set aside on a tray to dry.

To serve:

Cut in half and spread with raspberry jam and a dollop of whipped cream.

Notes:
*Frosting and icing mean the same thing to me…
*I like the icing to soak into the cake a little. Not everyone does, but to me that is the ideal lamington. Forget the jam and cream…I like them chocolatey and plain.
*Desiccated coconut is not sweetened coconut. It is dry.