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Rainbow lamingtons
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Fruit Tingle-inspired lamingtons: colorful, chocolate-coated cake with coconut - a perfect morning treat.
Ingredients:
  • 2 pkts (450g each) madeira cake
  • 100g white chocolate, finely chopped
  • 300g icing sugar mixture
  • 125.00 gm boiling water
  • 340.00 gm desiccated coconut
  • 4 x 85g Original jelly crystals, assorted flavours
Instructions:
  • Trim the cake edges using a sharp knife. Slice each cake into 12 rectangles measuring approximately 3 x 4cm.
  • In a heatproof bowl, combine the chocolate and sugar. Gradually whisk in boiling water until the chocolate is melted and the mixture is smooth.
  • Cover a large baking tray with baking paper. Spread a quarter of the coconut on a plate. Sprinkle half a packet of jelly crystals over the coconut. Mix well. Repeat this process with the remaining coconut and different colored crystals on separate plates to create four vibrant colored coconut mixtures.
  • Take a piece of cake and dip it into the chocolate mixture using 2 forks. Tap the forks against the side of the bowl to remove excess chocolate. Roll the cake in the coconut mixture on a plate, pressing gently to coat it. Place the coated cake on a prepared tray. Repeat this process with the remaining cake and chocolate mixture, rotating between plates of coconut mixture. Let the cakes set before serving.

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