By Chelsea SugarLight, fluffy raspberry dipped cakes rolled in coconut… a popular kiwi favourite.
Prep time 15 mins
Cooking time Nil
1 plain sponge cake (homemade or store-brought)
50g butter, melted
3 tablespoons raspberry jelly crystals
3 cups Chelsea Icing Sugar
1/4 cup boiling water
3 cups of desiccated coconut
Cut the sponge cake into approximately 20 small squares.
Mix the jelly crystals and icing sugar together and add boiling water and melted butter. Stir until smooth, adding a little extra water if required, to make a thin, pourable icing. Dip each sponge square into the icing. Sprinkle with the coconut and dry on a piece of baking paper spread on a wire rack.
Serve the lamingtons with fresh raspberries and softly whipped cream or ice cream, if desired.
Tip: use two forks for the rather fiddly job of slipping the sponge into the icing. Sometimes it’s easier to pour the icing over the sponge held on a fork; however, practice does make perfect.