Strawberry Jam Lamington's

Preheat the oven to 160°C fan. Grease and line two 30 x 23 cm rectangle cake tins with baking paper, leaving an overhang. 

In the bowl of an electric stand mixer, beat butter, sugar and vanilla until pale and fluffy. Add eggs one at a time, beating well after each addition. 

In a separate bowl, whisk together plain flour, cornflour and baking powder. Gently fold half the dry ingredients into the butter mixture, followed by half the milk. Repeat with the remaining flour and milk. 

Divide the batter evenly between the prepared tins, smooth the tops, and bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely. 

Once the cakes are completely cool, spread Beerenberg Strawberry Jam evenly over one layer, then place the remaining layer on top. 

Cut into six squares. For best results, chill or freeze for 30-60 minutes. This helps the squares hold their shape when coating. 

Combine icing sugar, cocoa, butter and chopped chocolate in a large bowl. Stir in the boiling water until smooth and glossy. Pass the icing through a sieve into a larger bowl to remove any lumps. 

Spread desiccated coconut in a wide, shallow dish. Using two forks, dip each chilled cake square into the chocolate icing, turning to coat all sides. Do this immediately after dipping so the coconut sticks evenly. 

Place on a wire rack to set for 15 minutes before serving. 

Storage notes: Store lamingtons in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, or freeze individually wrapped for up to 1 month. Thaw at room temperature before serving.