Pink Lamingtons

Ingredients

• butter, melted (for greasing)
• 1/2 cup self-raising flour
• 1/2 cup all-purpose flour
• 1/2 cup cornflour or cornmeal or rice flour (see recipe description)
• 6 eggs, at room temperature
• 1 cup caster sugar or superfine sugar
• 4 cups unsweetened desiccated coconut

ICING

• 1 cup frozen raspberries, thawed (reserve 1/3 cup liquid)
• 6 cups icing sugar or confectioners' sugar
• 1 cup boiling water
• pink food coloring, to color (optional)

Directions

1. 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. 2

   Sift flours together into a large bowl three times.

3. 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. 4

   Sift flour over egg mixture and gently fold until just combined.

5. 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. 6

   Cool in the pan, then cover with a tea towel and set aside overnight.

7. 7

   NEXT DAY:

8. 8

   Turn out sponge, trim edges and cut into 24 squares.

9. 9

   Spread coconut over the base of a baking tray.

10. 10

    MAKE ICING:.

11. 11

    Crush raspberries in a bowl with a fork, stir in 2 tablespoons of boiling water, then allow to cool for 5 minutes.

12. 12

    Sieve raspberry mixture into a clean bowl, discarding solids.

13. 13

    Sift icing sugar into a bowl.

14. 14

    Combine 1/3 cup of raspberry liquid and 1 cup of boiling water, stir into icing sugar and whisk until smooth.

15. 15

    Whisk in enough food coloring to reach desired color.

16. 16

    Dip one sponge at a time into icing, turning quickly to coat and allow excess to drip back into bowl.

17. 17

    Roll in coconut and place on a wire rack to set.