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Pink lamingtons
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Ingredients:
  • 1 bought plain double unfilled 18cm-diameter sponge cake
  • 450g (3 cups) icing sugar mixture
  • 125ml (1/2 cup) hot water
  • 8 drops red liquid food colouring
  • 170g (2 cups) desiccated coconut
Instructions:
  • Level the tops of each sponge cake using a large serrated knife. Slice each sponge into 12 wedges, trimming the crusts from each wedge.
  • Sift the icing sugar into a large heatproof bowl set over simmering water. Stir in hot water and food coloring with a whisk for 5 minutes until smooth. Spread coconut on a plate.
  • Dip each cake wedge in the icing using two forks, ensuring it’s coated. Shake off any extra icing, then roll the cake in the coconut using your fingers until evenly coated. Place on a wire rack and let it set for 15 minutes.

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