Fairy Bread Mini Lamingtons

Makes 16 servings

Prep time: 30 minutes + chill 40 minutes

This cheat’s lamington recipe with a fairy bread twist uses store bought trifle sponge cake for a super easy and nostalgic Kiwi treat!

Try this sponge cake lamington hack using classic chocolate icing and Pams Desiccated Coconut.

Spread the jam evenly over top of one of the sponge cake layers and top with the whipped cream. Sandwich the other sponge cake layer on top.
Using a sharp knife, cut the sponge cake into 16 even squares. Transfer to a plate or tray and place in the fridge to chill for 30 minutes.
To make the icing, place the icing sugar in a mixing bowl and add the melted butter and ½ cup hot water. Whisk until completely smooth.
Pour the sprinkles into a shallow bowl. Working one at a time, use a butter knife or spatula to spread icing on all sides of the sponge squares, letting any excess drip off. Gently place the square into the sprinkles and pat to coat all sides. Repeat with remaining sponge squares. Place back in the fridge for 10 minutes to chill and firm before serving.