Lamingtons have long been a favourite in the Aussie kitchen. The traditional chocolate, however, isn't the only flavour that will tantilise your tastebuds.
Whip up some sponge cake, dip into three different flavours — chocolate, berry or lemon — and roll in the much-needed coconut flakes.
Makes about 24
The following icing recipes are enough to each cover the above sponge cake squares. If you want to do all three at once, you should consider reducing the quantities.
In bowl combine 4 cups of icing sugar with 1/3 cup of cocoa powder, 2 tablespoons of melted butter and up to 1/2 a cup of milk (add the milk a little at a time until desired consistency has been reached).
Mix together 4 cups of icing sugar, the juice of 1 lemon and up to 1/2 a cup of milk (add the milk a little at a time until desired consistency has been reached).
Use raspberry or strawberry jelly crystals and follow the packet directions. Let the jelly half set in the fridge (don't let it fully set or use too early when it is still liquid), stir until it becomes a little softer and ready for dipping. After rolling in coconut, let the lamingtons sit in the fridge for 10–20 minutes before serving.
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