Soft sponge cubes dipped in chocolate icing and rolled in desiccated coconut — an afternoon tea legend.
Method
- Cut sponge into 5 cm cubes and leave uncovered overnight to firm slightly.
- Sift icing sugar and cocoa into a bowl. Whisk in milk and melted butter until smooth.
- Place coconut in a shallow dish.
- Dip each cube into icing, let excess drip off, then roll in coconut.
- Set on a wire rack until the coating sets.
Peeples Choice tip
For jam-and-cream lamingtons, split cubes and sandwich with raspberry jam and whipped cream before coating.