- 1 package (10-3/4 ounces) frozen pound cake
- 1/3 cup water
- 2 tablespoons butter
- 1/4 cup baking cocoa
- 2-1/2 cups confectioners' sugar
- 4 cups sweetened 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 in 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.
Originally published as Lady Lamington Cakes in Country Woman Christmas Annual 1998, p41
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