Differientate your lamingtons by picking your favorite jelly flavour to use for the icing.

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Photo credit: Timeless Edmonds
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Prep Time: 1 hour Servings: Makes 20
  • 200g sponge block or sponge cake

    chocolate icing

    2 cups fine desiccated coconut


    2 Tbsp cocoa

    6 Tbsp boiling water

    25g butter, melted

    2¼ cups icing sugar

    ¼ tsp vanilla essence

  • 1. Make or purchase the sponge the day before you need it.

  • 2. Dissolve the cocoa in the boiling water and mix in the butter. Sift the icing sugar into a bowl and then pour in the cocoa mixture. Add vanilla and stir until well combined.

  • 3. Cut the sponge into 4cm squares and dip each square into the chocolate icing, then roll in fine desiccated coconut. Leave to dry on a wire rack. Cut a slit along the top of each cake and fill with whipped cream if desired.;


    1. Dissolve a packet of raspberry jelly crystals according to the instructions on the packet. Or you could pick the flavour of your choice.

  • 2. Dip squares in the jelly when it thickens slightly and begins to set, roll in coconut and leave to dry.

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