Raspberry & Chocolate Lamingtons

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These lamingtons are made using a rich and buttery vanilla cake dotted with raspberries, then dipped in an indulgent chocolate ganache. 340g butter, softened

350g brown sugar

225g caster sugar

6 eggs, size 7

1 teaspoon vanilla bean paste or extract 340g plain flour, sifted

2 teaspoons baking powder, sifted 90ml cream

150g frozen raspberries 250g dark chocolate, roughly chopped 80g butter, cubed

115g icing sugar

2 tablespoons cream 2 cups coconut threads 2 cups coconut chips

Cake: Preheat the oven to 180°C. Line a 25cm square cake tin with baking paper.

In a large bowl, beat the butter and both sugars until light and creamy. Beat in the eggs one at a time, scraping down the sides with a spatula between each addition. Add the vanilla bean paste.

Add the dry ingredients and cream and mix to combine. Fold in the frozen raspberries and pour into the lined tin.

Bake for 60-70 minutes, or until cooked through. Halfway through cooking, loosely place a sheet of tinfoil on top of the cake to stop it from getting too brown. Once cooked, place on a wire rack to cool. Once cool, cut into 4cm squares and place on a tray lined with baking paper. Refrigerate until you’re ready to coat.

Chocolate sauce: Place the chocolate and butter in a heatproof bowl over a pot of simmering water. Once melted, add the icing sugar and cream. Stir until glossy.

Coating: In a large bowl, combine the coconut threads and chips.

Set yourself up with the chocolate icing, squares of cake and coconut. Dip the cake into the chocolate icing, making sure all sides are coated, then drop into the coconut and toss. Place back onto the baking tray and repeat with remaining squares of cake. Refrigerate for 1 hour, or until the icing has set. Makes 12 lamingtons