Lamingtons filled with jam

Ingredients

• 125 gunsalted butter · softened
• 220 gcaster sugar
• 1/2 tspvanilla extract
• 3eggs · room temperature
• 260 gplain flour · sifted
• 3.5 tspbaking powder
• 125 mlmilk
• 480 gicing sugar · sifted
• 22 gcocoa powder
• 15 gunsalted butter
• 150 mlboiling water
• 3–4 cupsdesiccated coconut
• strawberry jam · to taste
• 250 mlcream
• 1 tbspwhite sugar

Method

1. 1

   Preheat oven to 180°C/350°F (or fan forced 160°C/320°F).

2. 2

   Sift flour and baking powder together.

3. 3

   Grease a 20 cm x 30 cm / 8″ x 12″ cake pan. Line with baking paper, leaving an overhang on all sides.

4. 4

   Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy – about 1½ to 2 minutes.

5. 5

   Add eggs one at a time, beating well after each addition so the batter is smooth, not curdled.

6. 6

   Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.

7. 7

   Pour the batter into the prepared pan and bake for 35-40 minutes until a skewer inserted into the centre comes out clean.

8. 8

   Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.

9. 9

   Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours.

10. 10

    Combine the icing ingredients (icing sugar, cocoa powder, butter, boiling water) in a heatproof bowl and mix until smooth. It should be a syrup consistency, but not watery.

11. 11

    Place coconut in a shallow bowl or pan with a large surface area.

12. 12

    Place a piece of frozen cake in the icing and roll to coat using 2 forks. Transfer into the coconut and quickly roll to coat all over. Transfer to a tray.

13. 13

    Repeat with remaining sponge pieces.

14. 14

    Stand for 1 to 2 hours, or until set.

15. 15

    Optional – Jam and Cream: Beat cream and sugar until firm peaks form. Cut each coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with the lid and keep refrigerated until serving.