Quick Coconut Lamingtons

cook 20 mins
  • 20 cm (8 inch) square sponge cake or 300 g (10 oz) Madeira loaf cake, 1-day-old
  • 175 g (6 oz) shredded coconut
  • 375 g (12 oz) icing sugar, sifted
  • 50 ml (2 fl oz) boiling water
  • 50 ml (2 fl oz) warm milk, plus extra if needed
  • few drops of red food colouring (optional)
  • Cut the cake into 12 squares. Scatter the coconut over a plate.
  • Place the icing sugar in a heatproof bowl and beat in the boiling water and milk until the mixture is smooth and runny, adding a little more milk, if necessary. Add the food colouring, if using, to make a pink icing. Place the bowl over a saucepan of hot but not boiling water to keep the icing runny.
  • Use 2 forks to dip 1 sponge square into the pink icing, making sure that it is completely coated, then roll it gently in the coconut until covered. Transfer to a wire rack to set. Repeat with the remaining sponge squares.
Like This? Try These
More on Food