I detest desiccated coconut, but I love lamingtons, so this is an ideal compromise.
Ingredients:
2 (450g total) unfilled sponge cake slabs (or make your own)
450g (3 cups) icing sugar mixture
50g butter, at room temperature
125ml (1/2 cup) hot water
1 teaspoon vanilla extract
160ml (2/3 cup) thickened cream, whipped to firm peaks
Hundreds and thousands, to decorate
Putting it all together:Use a small serrated knife to remove the brown crust from the sponge slabs. Cut each slab into 6 even pieces.
2 (450g total) unfilled sponge cake slabs (or make your own)
450g (3 cups) icing sugar mixture
50g butter, at room temperature
125ml (1/2 cup) hot water
1 teaspoon vanilla extract
160ml (2/3 cup) thickened cream, whipped to firm peaks
Hundreds and thousands, to decorate
Putting it all together:Use a small serrated knife to remove the brown crust from the sponge slabs. Cut each slab into 6 even pieces.
Sift the icing sugar into a bowl and add the butter. Pour the hot water and vanilla over the butter to melt. Stir until smooth.
Use a small serrated knife to cut sponge pieces in half horizontally. Spread bases with a little whipped cream, then replace tops. Place in the fridge for 15 minutes to firm slightly.
Spread the hundreds and thousands over a plate. Use 2 forks to carefully dip a lamington in the icing mixture to coat. Tap forks on side of bowl to remove excess. Carefully roll in hundreds and thousands, patting to coat. Place on a wire rack. Repeat with remaining lamingtons, icing mixture and hundreds and thousands. Place in the fridge for 15 minutes or until firm.