4 cups desiccated coconut
2 x 200g packet pikelets (8 in each)
300ml tub thickened cream, whipped, to serve
4 cups icing sugar mixture
1/2 cup cocoa powder
50g unsalted butter, chopped
3/4 cup milk
BLUEBERRY JAM SAUCE
1 cup blueberry jam
1 cup frozen blueberries (150g)
To make icing, place sugar in a large heatproof bowl. Sift cocoa over the top. Gently stir to combine. Add butter and milk. Sit bowl over a medium saucepan of simmering water. Gently whisk until butter is melted and mixture is smooth. Remove. Stand for 10 minutes.
Place coconut in a large shallow dish.
One at a time, dip pikelets into icing, allowing excess to drip away. Coat both sides in coconut. Place on a wire rack to set.
To make blueberry sauce, heat jam in a medium saucepan over a medium heat until hot. Add blueberries. Stir until soft and sauce is hot. Remove.
To serve, sandwich pikelets with whipped cream in stacks of two or three. Top with warm blueberry sauce.
TIP! Iced pikelets can be made up to one day ahead. Store in an airtight container with baking paper between the layers. Make jam sauce just before serving. If you prefer, lamington pikelets can be served individually with jam and cream on the side.