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An easy recipe for raspberry lamingtons, a traditional Australian dessert: squares of sponge cake with raspberries and covered in desiccated coconut. So yummy! Heat the oven to 160°C (140° fan) . Grease and line a 4 cm-deep baking tin, 22 x 33cm with non-stick baking paper. Beat the sugar and butter in a mixing bowl until thick and creamy.
Dip each sponge square into the icing. Sprinkle with the coconut and dry on a piece of baking paper spread on a wire rack. Serve the lamingtons with fresh raspberries and softly whipped cream or ice cream, if desired. Tip: use two forks for the rather fiddly job of slipping the sponge into the icing.
“Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter cake, pound cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut–not sweetened.”
Whisk in the raspberry liquid and enough boiling water to form a smooth thick coating icing. Stir in the food colouring. Dip 1 cake square at a time into the icing, turning quickly to coat and allowing the excess to drip back into the bowl.
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