Pink Lamingtons

KateL's Note:

Entered for safe-keeping for ZWT. From Marie Claire. This is the most popular Australian snack, a sure winner at a bake sale. And is it easy! The more traditional Lamingtons have cocoa, but dare to be different. If using cornmeal, pulverize it in a food processor to get a fine flour texture. Preparation time includes 8-hours sitting time.

• Total Time: 9 hrs 30 mins
• Prep Time: 9 hrs
• Cook Time: 30 mins

Ingredients:

Serves: 24

Yield: 24.0 lamingt ...

• butter , melted (for greasing)
• ½ cup self-raising flour
• ½ cup all-purpose flour
• ½ cup cornflour (see recipe description) or ½ cup cornmeal (see recipe description) or ½ cup rice flour (see recipe description)
• 6 eggs , at room temperature
• 1 cup caster sugar or 1 cup superfine sugar
• 4 cups unsweetened desiccated coconut

ICING

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

Directions:

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. Sift flours together into a large bowl three times.
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. Sift flour over egg mixture and gently fold until just combined.
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. Cool in the pan, then cover with a tea towel and set aside overnight.
7. NEXT DAY:
8. Turn out sponge, trim edges and cut into 24 squares.
9. Spread coconut over the base of a baking tray.
10. MAKE ICING:.
11. Crush raspberries in a bowl with a fork, stir in 2 tablespoons of boiling water, then allow to cool for 5 minutes.
12. Sieve raspberry mixture into a clean bowl, discarding solids.
13. Sift icing sugar into a bowl.
14. Combine 1/3 cup of raspberry liquid and 1 cup of boiling water, stir into icing sugar and whisk until smooth.
15. Whisk in enough food coloring to reach desired color.
16. Dip one sponge at a time into icing, turning quickly to coat and allow excess to drip back into bowl.
17. Roll in coconut and place on a wire rack to set.