By Tara Bench
Try our tastes-like-heaven take on traditional Australian finger cakes, known as Lamingtons.
Bake 1 Perfect Yellow Cake (recipe link below); cool, wrap, and chill overnight. Use a knife to trim dark edges from cake and cut off domed top so the cake is flat. Turn cake over and trim off the dark bottom. Cut cake into 1 1/2-inch squares. Prepare a double batch of Lemon Sugar Glaze (recipe link below), divide in half, and use food coloring to tint different colors. Skewer each square of cake with a fork and hold over the bowl of glaze. Spoon warm glaze over squares, covering completely. Gently scrape excess glaze off each square and transfer to a bowl of unsweetened shredded coconut, pressing coconut onto sides. Place on a wire rack and remove fork; allow to set for 1 hour. Can be stored, chilled, in an airtight container for up to 2 days. (This recipe can be easily doubled.) Makes 28.