Description: An iconic Aussie finger cake that's easy to make. Fun for the kids to help with too. Time: 30-60 minutes Difficulty: Easy Serving Size: 16 lamingtons Ingredients: 1 slab sponge cake 4 cups of icing sugar 1/2 cup cocoa powder 15g melted butter 2/3 cup of milk 2 cups of dessicated coconut Preparation: Let sponge cool in fridge for 1/2 hour. Sift icing sugar and cocoa powder into a heat proof bowl. Stir in milk and melted butter. Stir icing mixture over a pan of simmering water until it is a runny, but not too runny, consistency (you will be coating the sponge with it). Instructions: Cut the cooled sponge into 16 equal sized squares. Set up a production line with the icing in a bowl followed by the dessicated coconut in a bowl. Dip sponge square into the icing and completely coat all 6 sides. Let excess icing drain off. Roll iced square in coconut, covering all sides. Place completed lamingtons on a wire rack to set for a little while. You can of course make your own plain sponge cake instead of buying a pre-made one (but I don't know how to make sponge cake, so you're on your own with that one).
Here's what they look like: Some people cut them in half and put jam and/or cream in the middle, like mini sponge cakes. But most Aussies consider that an elitist fancification! James.
