Lamingtons

Makes 16

Lamingtons have a nostalgic feel with memories of childhood picnics and birthday parties. Kids will enjoy the decoration process, using chocolate or raspberry to coat the sponge. Sweet and delicious, they really are a treat.

CAKE

1 sponge cake, store-bought or home made

3 cups desiccated coconut

CHOCOLATE TOPPING

50g dark chocolate

¼ cup water

1½ cups icing sugar

¼ cup cocoa powder, sifted ¼ cup milk RASPBERRY TOPPING ½ packet raspberry jelly crystals 3 cups icing sugar 40g melted butter ¼ cup boiling water

Cut sponge cake into 16 even squares. Place coconut in a bowl and place a piece of baking paper on a rack for drying the dipped lamingtons.

To prepare your toppings, place the chocolate and water in a medium-sized bowl over simmering water. Stir until heated and smooth. Remove from heat. Sift in the icing sugar and cocoa then pour in milk and stir until velvety. Place the bowl back over the water, off the heat, so the chocolate will not cool too quickly.

For the raspberry icing, place jelly crystals and icing sugar in a bowl. Add butter and water, mixing until smooth. If too thick add a tiny bit more water.

Using a fork, dip the sponge pieces one at a time into the topping then roll in coconut. Continue with remaining sponge, dipping half of the pieces in chocolate and half in the raspberry icing.