Ingredients
1 x 450g unfilled rectangular sponge cake
½ cup raspberry conserve
3 cups pure icing sugar
½ cup cocoa powder
⅓ cup melted butter
¾ cup of milk
3 cups shredded coconut
Method
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Cut a sponge cake in half horizontally. Sandwich the two halves together with raspberry conserve. Cut into 24 x 1-inch squares.
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Sift pure icing sugar and cocoa powder into a bowl. Stir in melted butter and milk, then whisk until smooth.
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Using a fork to hold each lamington, dip in chocolate mixture until completely covered.
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Allow excess to drip off, then roll in shredded coconut. Place lamingtons on a wire rack to set.
