Berry Lamingtons

Slightly defrost the frozen berries and set up all your 4 bowls which will be 2 bowls of coconut for dipping each flavour lamington as well as the 2 bowls for the raspberry and the blueberry sauce.

To make the raspberry icing blitz well until a paste forms in a blender then mix in a bowl with 1 cup of icing sugar together with 2 tablespoons of boiling water. Use the back of the spoon to mix together and don't be tempted to add extra water as it will eventually come together.

To make the blueberry icing give a quick rinse of the food processor to then blitz the blueberries until a thick paste forms. Add this to the remaining 1 cup of icing sugar along with 2 tablespoons of boiling water to mix together. Use the back of the spoon to combine to come together. At this stage you would add a few drops of pink or blue food colouring which I didn't end up doing however would do so the next time with the blueberry one as the blue colour didn't end up coming through once dried.

Cut the sponge cake into roughly 4 by 4 centimetre pieces with a sharp knife to cut through both layers.

Use a fork to coat the top layer of the sponge pieces into the raspberry icing mixture to then coat into the coconut. Only put a small amount of coconut into the bowl and top up as you go along so the coconut doesn't get 'messy' with the colour. Place the lamingtons onto a cooling rack.

Follow the same steps to use a fork to coat the remaining bottom sponge into the blueberry icing mixture with a fork to top up the coconut as you go along to then place on a baking rack.

Let them sit for an hour or so to then put into containers into the fridge. If you cannot possibly wait then you can of course go ahead to eat!