Jam And Cream Lamingtons - cooking recipe

Ingredients

12 oz ready-made sponge cake
3/4 cup raspberry jam, warmed
1/2 cup heavy cream, whipped
5 cup powdered sugar
2 1/2 tbsp cornstarch
3/4 cup cocoa powder
1 cup milk
1 tbsp butter, melted
2 cups shredded dried coconut

Preparation

Cut the sponge cake in half horizontally. Spread the base with jam. Spread the remaining half with cream and sandwich back together. Place on a baking sheet. Chill 15 mins, until firm. Cut into 15 even squares.
In a large heatproof bowl, sift together powdered sugar, cornstarch and cocoa. Gradually add the milk and melted butter. Mix until smooth. Place the bowl over a saucepan of gently simmering water and heat gently, stirring, until the mixture thickens slightly and coats the back of the spoon.
Using forks, dip the squares in the icing to coat. Drain off excess and roll in the coconut. Place on a wire rack and chill until set.