Pink lamingtons

Preparation Time 30 minutes
Cooking Time 5 minutes

Makes 24

Ingredients
* 1 bought plain double unfilled 18cm-diameter sponge cake
* 450g (3 cups) icing sugar mixture
* 125ml (1/2 cup) hot water
* 8 drops red liquid food colouring
* 170g (2 cups) desiccated coconut


Method
1. Use a large serrated knife to level the top of each sponge cake. Cut each sponge into 12 wedges. Trim the crusts from each wedge.
2. Sift icing sugar into a large heatproof bowl and place over a medium saucepan of simmering water. Add the hot water and food colouring and stir with a whisk for 5 minutes or until smooth and runny. Place the coconut on a plate.
3. Use 2 forks to dip each cake wedge in the icing to coat. Shake off any excess and place cake in the coconut. Use your fingers to roll the cake in the coconut to evenly coat. Transfer to a wire rack and set aside for 15 minutes to set.

Notes & tips
* You can make these lamingtons up to 2 days ahead. Store in single layers between sheets of non-stick baking paper in an airtight container. Sponge cakes are available from the bakery of most supermarkets.

Source
Australian Good Taste - Page 49
Recipe by Tracy Rutherford