Whip up this tasty and simple lamington recipe on Australia Day, or any time of year!
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.