Sponge cake - 400 grams

Strawberry jam - ¼ cups

Shredded coconut - 3 cups

Chocolate icing mixture - 2 ½ cups 

Boiling water - ½ cup 


  1. Separate sponge slabs into halves.
  2. Spread jam over bottom piece of sponge and replace top sponge to sandwich together. Cut filled sponge into 3 lengthways. Cut each piece into 4 to make 12 lamington squares.
  3. Place coconut onto a tray. Combine icing mixture and boiling water in a large bowl, until smooth. Using 2 forks, dip a lamington square into chocolate icing, turning to coat all sides. Remove from icing, allowing excess to drip off. Place lamington directly into coconut rolling over to cover. Transfer to a wire rack. Continue with the remaining ingredients to make 12 lamingtons in all.
  4. Chill for 10 mins before serving. Store lamingtons in an airtight container in the fridge for up to 1 week.

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