Lamingtons with Strawberry Jam & Cream

1. Preheat the oven to 180°C and line a 20x20cm baking tray with baking paper.
2. Add the butter and sugar to the bowl of a stand mixer and beat until pale and fluffy.
3. Add the vanilla extract and 1 egg at a time while the stand mixer is running, until each is mixed well.
4. Add half of the flour and the baking powder to the wet ingredients and gently fold, then gently stir in half of the milk. Fold through the remaining flour, followed by the remaining milk.
5. Pour the batter into the prepared tray and bake for 25 minutes or until a skewer inserted comes out clean.
6. Allow to cool for 10 minutes in the tray before transferring to a cooling rack until completely cooled.
7. Cut the sponge into 16 even squares and place on a baking sheet so the pieces aren’t touching. Place in the freezer for 1 hour.
8. Whisk the icing ingredients (excluding the coconut) together in a medium bowl until completely melted.
9. Pour the desiccated coconut into a shallow tray.
10. Using two forks, dip each sponge into the icing mixture until coated. Transfer to the coconut and roll until coated. Place onto a tray to set for an hour.
11. To serve, cut into halves, slather with Anathoth Farm Strawberry Jam and whipped cream, then gently return the lid.

Tips

1. Pressed for time? Use a store-bought sponge cake as a quick alternative to baking your own.