Recipes+
Ingredients
Method
1.Preheat oven to 200°C/180°C fan forced. Line base and sides of a 30x20cm slice pan with baking paper, extending paper at long sides for handles. Combine flour, desiccated coconut, sugar and melted butter in a medium bowl. Press mixture firmly into base of prepared pan; smooth surface. Bake for 10 minutes or until lightly golden around edges and firm to the touch. Stand for 10 minutes.
2.Place jam in a medium heatproof jug. Microwave on High (100%) for 2 minutes or until bubbling and runny. Carefully spread hot jam over warm base in pan; smooth surface. Stand at room temperature for 10 minutes or until jam sets.
3.Sift icing sugar and cocoa powder together into a medium heatproof bowl. Add 2 tablespoons boiling water; stir until smooth immediately spread icing evenly over jam base, taking care not to disturb jam. Sprinkle with shredded coconut. Chill for 4 hours or until lamington firms. Cut into 24 pieces.
Cooling: The base of these slices will be fragile once removed from oven, and cooking will continue on standing. Let slices cool to make sure bases are firm. Slicing: For dense or chocolate-rich slices, use a large heated knife; wipe clean after each slice, using a hot damp cloth.
Note
