Lamingtons

Method

1. 01

   Heat the oven to 350°F (180°C). Line a 9-by-13-inch pan with parchment. Beat softened butter and sugar until pale, then beat in eggs one at a time and the vanilla extract.

2. 02

   Whisk flour, baking powder and salt. Fold into the butter mixture alternately with 1/2 cup milk. Spread in the pan and bake for 25-30 minutes until springy and a skewer comes out clean. Cool for 60 minutes.

3. 03

   Split the cake horizontally into two thin layers. Whip heavy cream with 2 tbsp powdered sugar to firm peaks. Spread the lower cake with raspberry jam and cream, add the upper layer and chill for 45 minutes.

4. 04

   Cut into 18 squares. Whisk melted icing butter, remaining 1/2 cup milk, cocoa powder and remaining 3 cups powdered sugar until smooth. Place coconut in a shallow bowl.

5. 05

   Use two forks to coat each square lightly in chocolate icing, letting excess drip off. Roll in coconut and transfer to a rack over a tray. Chill for 60 minutes to set.