1. Preheat oven to 160°C (320°F). Grease and line a 4cm-deep, 23cm x 28cm lamington pan (1.5" x 9" x 11") with butter and baking paper, allowing the paper to overhang edges of the pan slightly. 2. Sift flours together into a large bowl three times. 3. Beat eggs and caster sugar in a mixer on a high speed for 5 minutes until mixture is thick and pale, then scrape into a separate bowl. 4. Sift flour over egg mixture and gently fold until just combined. 5. Spread mixture into a lamington pan and bake for 28-30 minutes until pale golden and sponge springs back when touched in the center. 6. Cool in the pan, then cover with a tea towel and set aside overnight. 7. NEXT DAY: 8. Turn out sponge, trim edges and cut into 24 squares. 9. Spread coconut over the base of a baking tray. 10. MAKE ICING:. 11. Crush raspberries in a bowl with a fork, stir in 2 tablespoons of boiling water, then allow to cool for 5 minutes. 12. Sieve raspberry mixture into a clean bowl, discarding solids. 13. Sift icing sugar into a bowl. 14. Combine 1/3 cup of raspberry liquid and 1 cup of boiling water, stir into icing sugar and whisk until smooth. 15. Whisk in enough food coloring to reach desired color. 16. Dip one sponge at a time into icing, turning quickly to coat and allow excess to drip back into bowl. 17. Roll in coconut and place on a wire rack to set. ---------------------------------------------------------------------------
Nutrition
Ingredients
