This recipe first appeared in Food magazine issue 80.
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Ingredients
Method
1.Stir to dissolve jelly crystals in a bowl with the boiling water. Cool to room temperature, then refrigerate until jelly is partially set. It should be the consistency of egg white.
2.Trim any dark edges from the sponge and cut into 12 squares or rectangles.
3.Place coconut on a large plate. Dip each sponge square in the jelly mixture, ensuring it is completely coated, then roll in coconut.
4.Cut a slit in the top of each lamington and place a dollop of whipped cream inside. Top with a little passionfruit pulp or a strawberry slice to serve.