Lady Lamington Cakes


1 package (10-3/4 ounces) frozen pound cake

1/3 cup water

2 tablespoons butter or margarine

1/4 cup baking cocoa

2-1/2 cups confectioners’ sugar

4 cups shredded coconut, toasted and chopped


Thaw cake; cut into 3/4-in. slices. Cut each slice into four fingers; set aside.

In a microwave-safe bowl or saucepan, heat water and butter until butter is melted.

Whisk cocoa until dissolved. Whisk in sugar to make a thin glaze. Dip cakes into glaze to coat all sides; roll in coconut.

Place on waxed paper to dry. Cover and refrigerate.

Yield: 3 dozen.

Dee Pufpaff, Raleigh, North Carolina’s Recipe

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