Ness’ Lamington Recipe

After it’s thoroughly cooled cut into four centimetre by 4cm pieces. Wrap cake in foil and put in the freezer.

Put icing ingredients in a double boiler, over boiling water.  And mix until smooth, adding a dash of hot water.

Then put a lamington on a fork and ladel icing over the top until covered, hold it while it drips then roll in fine coconut.

Dry on cake rack with greaseproof paper over the top of it, or underneath to catch the coconut.

Tip: When transporting Lamingtons put extra coconut at the bottom of the container to prevent sticking to the bottom.