”Coated in pretty colours, these lamingtons were inspired by Fruit Tingles lollies. Cake covered in chocolate and coconut is a classic combination and makes the perfect morning tea.”
Use a sharp knife to trim cake edges. Cut each cake into 12 rectangles, about 3 x 4cm.
Place the chocolate and sugar in a heatproof bowl. Whisk in boiling water until chocolate is melted and mixture is smooth.
Line a large baking tray with baking paper. Place a quarter of the coconut on a large plate. Add half a packet of jelly crystals. Stir to combine. Repeat with remaining coconut and different coloured crystals on separate plates, to make four coloured coconut plates.
Use 2 forks to dip 1 piece of cake in chocolate mixture to coat. Tap forks on side of bowl to remove excess. Roll in 1 plate of coconut mixture, patting to coat. Transfer to prepared tray. Repeat with remaining cake and chocolate mixture, rotating among the plates of coconut mixture. Set aside to set.