Classic Lamingtons

Step 1: Preheat the oven to 180°C/350°F, or 160°C/320°F for a fan-forced oven.

Step 2: Sift the flour and baking powder together.

Step 3: Grease a 20 x 30 cm (8 x 12-inch) cake pan. Line it with baking paper, leaving an overhang on all sides so the cake is easy to remove.

Step 4: Beat the butter, sugar and vanilla with an electric mixer on medium-high speed until light and fluffy, about 1 1/2 to 2 minutes.

Step 5: Add the eggs one at a time, beating well after each addition until the batter is smooth and not curdled.

Step 6: Add half the flour mixture and gently fold to combine, then stir in half the milk. Repeat with the remaining flour mixture and milk.

Step 7: Pour the batter into the prepared pan and bake for 25 minutes, until a skewer inserted into the centre comes out clean.

Step 8: Let the cake stand for 5 minutes. Use the baking paper overhang to lift it onto a wire rack, then cool completely.

Step 9: Cut the cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours.

Tip: The partially frozen cake is easier to handle when dipping and coating.

Step 10: Combine the icing ingredients in a heatproof bowl and mix until smooth. Aim for a syrup-like consistency that is not watery.

Step 11: Place the coconut in a shallow bowl or pan with a large surface area.

Step 12: Place a piece of cake in the icing and use two forks to roll it until coated. Transfer it to the coconut and quickly roll to coat all over. Transfer to a tray.

Step 13: Repeat with the remaining sponge pieces.

Step 14: Let the lamingtons stand for 1 to 2 hours, or until set. Serve with tea or coffee.

Step 15: Beat the cream and sugar until firm peaks form.

Step 16: Cut a coated lamington in half horizontally. Spread with jam, then pipe or dollop on the cream. Place the top half back on and keep refrigerated.