Lychee lamington cake

Make your own sponge cake or use a bought unfilled sponge.

Ingredients

1	Sponge cake, cut into two layers horizontally (Main)
1 packet	Raspberry jelly crystals (Main)
1 cup	Boiling water
1 cup	Desiccated coconut (Main)

Filling

1 can	Lychees (Main)
1 cup	Cream
2 Tbsp	Icing sugar

Directions

1. Dissolve the jelly crystals in the boiling water in a flan dish. Cool then chill until almost set.
2. Dip the top and sides of each sponge layer into the jelly, coating well. Sprinkle with the coconut. Chill to set.
3. Drain the lychees well. Reserving the juice. Pat the lychees dry then dice six.
4. Whip the cream and icing sugar until thick. Fold in the diced lychees.
5. Place one sponge layer on a flat serving plate, jelly side down. Brush the top with a little of the reserved lychee juice. Top with the cream mixture. Cover with the second sponge layer, jelly side up. Garnish with the remaining lychees sprinkled with a little coconut. Cover and refrigerate for at least 1 day for the flavours to develop.