Sponge cake - 400 grams
Strawberry jam - ¼ cups
Shredded coconut - 3 cups
Chocolate icing mixture - 2 ½ cups
Boiling water - ½ cup
- Separate sponge slabs into halves.
- 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.
- 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.
- Chill for 10 mins before serving. Store lamingtons in an airtight container in the fridge for up to 1 week.