Lamington Pikelets with Blueberry Jam Sauce

Serves 6, Prep and Cook: 50 mins

4 cups desiccated coconut 2 x 200g packet pikelets

(8 in each)

300ml tub thickened cream,

whipped, to serve

ICING

4 cups icing sugar mixture ½ cup cocoa powder 50g unsalted butter, chopped ¾ cup milk

BLUEBERRY JAM SAUCE

1 cup blueberry jam

1 cup frozen blueberries (150g)

1 To make icing, place sugar in a large heatproof bowl. Sift cocoa over the top. Gently stir to combine. Add butter and milk. Sit bowl over a medium saucepan of simmering water. Gently whisk until butter is melted and mixture is smooth. Remove. Stand for 10 minutes.

2 Place coconut in a large shallow dish.

3 One at a time, dip pikelets into icing, allowing excess to drip away. Coat both sides in coconut. Place on a wire rack to set.

4 To make blueberry sauce, heat jam in a medium saucepan

over a medium heat until hot. Add blueberries. Stir until soft and sauce is hot. Remove.

5 To serve, sandwich pikelets with whipped cream in stacks of two or three. Top with warm blueberry sauce.