Скачать или смотреть Level up the iconic Aussie lamington with these lammo ice cream sando’s🍦

Lamington ice cream sandos
Serves 12 | Prep 10 mins ( + 10 mins chilling time + 3 hours freezing time)

11/2 cups (120g) Coles Desiccated Coconut
450g pkt Coles Make At Home Double Sponge Unfilled Rectangular
1/2 cup (160g) Coles Raspberry Jam
1L Coles Irresistible Vanilla Bean Ice Cream, softened slightly

Chocolate icing
2 cups (320g) icing sugar mixture
¼ cup (25g) cocoa powder
10g butter
1/2 cup (125ml) hot water

1. To make the chocolate icing, combine the icing sugar, cocoa powder, butter and water in a heatproof bowl over a saucepan of simmering water. Stir until smooth and runny. Transfer half the icing to a rimmed baking tray.
2. Place the coconut on a large tray. Remove the sponge cakes from the packaging, discarding the wrapper and reserving the plastic tray. Line the base and sides of the plastic tray with baking paper, allowing paper to extend 5cm above the edge of the tray.
3. Place the cakes in the chocolate icing and drizzle over the remaining icing, spreading to cover the tops and sides. Place cakes in the coconut and coat all over. Place in the freezer for 10 mins or until the icing is firm.
4. Place one cake in the lined plastic tray. Dollop over the jam and carefully spread to cover the cake. Top with ice cream and use the back of a spoon to level. Top with the remaining cake. Cover with foil and place in the freezer for 3 hours or until the ice cream is firm.
5. Remove cake from the plastic tray and use a warm palette knife to smooth the edges. Cut into 12 pieces to serve.