125g Lite Ricotta
1/3 cup caster sugar
1 tablespoon vanilla extract or paste
1/3 cup desiccated coconut
2 cups self raising flour
1 cups milk
1 tablespoon strawberry jam (or 1/4 cup chopped strawberries, fresh or frozen)
1 tablespoons Lite Ricotta
2 tablespoons Cacao or Cocoa
2 tablespoons icing sugar
2-3 tablespoons water
Extra Desiccated coconut, in a small bowl
Cream Ricotta and sugar (gradually add small amounts of sugar), until well combined. Add egg and vanilla and mix well. Gently fold through flour and coconut, incrementally adding portions of milk, until combined (don't over beat). Place mixture into a shallow cake tin. If using fresh or frozen berries, dropped these into the batter, scattering them evenly. If using jam; melt the jam in the microwave (using a microwave safe bowl, heat for less than 30 seconds). Poor the melted jam over the batter and use a butter knife to gently swirl through. Bake at 180 degrees for 30 - 40 mins (depending on the size of your cake tin), or until the centre of the cake is firm to the touch.
To make the icing, mix all ingredients together in a small bowl.
Once cake is completely cool, cut to desired shape (fingers or cubes are good). Dip cake pieces into icing and completely coat. Allow dips to fall back into the bowl before placing iced piece into the bowl of desiccated coconut. Completely cover in coconut, then set aside to serve. Repeat with all pieces. Lamingtons freezer and lunchbox suitable.