Wiltshire’s Pink Blackcurrant Cream Lamingtons

Rating
For The Vanilla Sponge:
 250 g Sugar
 6 Eggs
 120 g Butter, melted
 1 tsp Vanilla extract
 250 g Self Raising Flour
 1 tsp Salt
For The White Chocolate Ganache:
 1 cup Cream
 500 g White chocolate
 2 cups Desiccated Coconut
 Pink gel food colouring
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Ingredients

For The Vanilla Sponge:
 250 g Sugar
 6 Eggs
 120 g Butter, melted
 1 tsp Vanilla extract
 250 g Self Raising Flour
 1 tsp Salt
For The White Chocolate Ganache:
 1 cup Cream
 500 g White chocolate
 2 cups Desiccated Coconut
 Pink gel food colouring

Directions

Wiltshire’s Pink Blackcurrant Cream Lamingtons
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