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