Pink Lamingtons - cooking recipe

Ingredients

butter, melted (for greasing)
1/2 cup self-raising flour
1/2 cup all-purpose flour
1/2 1/2 cup cornmeal (see recipe description) or 1/2 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)

Preparation

Preheat oven to 160\u00b0C (320\u00b0F). 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.
Sift flours together into a large bowl three times.
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.
Sift flour over egg mixture and gently fold until just combined.
Spread mixture into a lamington pan and bake for 28-30 minutes until pale golden and sponge springs back when touched in the center.
Cool in the pan, then cover with a tea towel and set aside overnight.
NEXT DAY:
Turn out sponge, trim edges and cut into 24 squares.
Spread coconut over the base of a baking tray.
MAKE ICING:.
Crush raspberries in a bowl with a fork, stir in 2 tablespoons of boiling water, then allow to cool for 5 minutes.
Sieve raspberry mixture into a clean bowl, discarding solids.
Sift icing sugar into a bowl.
Combine 1/3 cup of raspberry liquid and 1 cup of boiling water, stir into icing sugar and whisk until smooth.
Whisk in enough food coloring to reach desired color.
Dip one sponge at a time into icing, turning quickly to coat and allow excess to drip back into bowl.
Roll in coconut and place on a wire rack to set.