Strawberry Lamingtons
Classic lamingtons get a strawberry twist ! Soft sponge cake dipped in strawberry sauce and rolled in coconut—like a bite of summer.
By Barker's Professional
Ingredients
- 1 ¼ cups Water
- 1 packet raspberry jelly crystals
- 2 cups Desiccated coconut
- 300 g sponge cakes
- ½ cup Coconut Cream
- ⅓ cup Anathoth Farm Strawberry Jam
Method
- In a bowl, combine jelly crystals with boiling water and stir until crystals dissolve. Place jelly mixture in the fridge to cool and slightly
- Trim any dark edges from sponge cake and slice into 12 equal rectangles or squares, as desired. Spread coconut on a tray.
- Dip all sides of each sponge square in cold jelly mixture, then roll in coconut to coat to make lamingtons. Cut a slit in the top of each lamington.
- Place a tablespoonful of whipped cream in the slit of each lamington, then decorate each one with a teaspoonful of Anathoth Farm Strawberry Jam.
