Lamingtons

- Ready In:
- 1hr 30mins
- Serves:
- Yields:
- Units:
Nutrition Information
2
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ingredients
-
For red lamingtons
- 1 (85 g) packet raspberry Jell-O gelatin
-
For chocolate lamingtons
- 2 tablespoons butter
- 2 tablespoons cocoa
- 6 tablespoons boiling water
- 350 g icing sugar
- 3 drops vanilla essence
-
Cake
- 500 g unfilled rectangular sponge cakes
- 1 1⁄2 cups desiccated coconut (thread coconut can be used)
- whipped cream
directions
- ----Red----.
- Prepare jelly according to packet instructions.
- Cover and leave to cool for 1 hour (approx) You will need to use it before it turns to jelly.
- ----Chocolate----.
- Melt butter, add cocoa dissolved in boiling water.
- Mix in sifted icing sugar, add vanilla, and beat well.
- -----Cake--------.
- Cut sponge in to smallish squares.
- Place coconut into shallow bowl.
- Dip half of the sponge squares in the chocolate icing turning to coat evenly on all sides.
- Dip immediately into coconut covering all sides.
- Dip the remaining squares in the red jelly and cover with the coconut.
- Leave to dry on cake rack then store in air tight container for up to 2 days.
- To serve, split and fill with whipped cream.
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RECIPE MADE WITH LOVE BY
@ltdsaloon16r
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@ltdsaloon16r
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