Wiltshire’s Pink Blackcurrant Cream Lamingtons
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