Raspberry, vanilla and chocolate lamingtons (GF) (DF) Jaclyn Koludrovic

MAKES 15 // PREP TIME 40 MINS // COOK 20 MINS (PLUS CHILLING)

“I make this for the kids all the time,” says Jaclyn Koludrovic. “The lime zest adds a bit of tartness and zing, and the coconut cream and cocoa powder makes it a bit fudgier and not too sweet.” Lamingtons can be made a day ahead.

185 gm softened dairy-free butter

1 tsp vanilla bean paste

220 gm (1 cup) caster sugar

3 eggs, at room temp

270 gm gluten-free plain flour

23/4 tsp gluten-free baking powder

125 ml (½ cup) almond milk, at room temp 2 tbsp Dutch-process cocoa

175 gm raspberry jam

Finely grated zest of ½ lime

200 gm shredded coconut

20 gm freeze dried raspberries, crushed ICING

500 ml (2 cups) coconut cream 100 gm caster sugar

100 gm Dutch-process cocoa

1 Preheat oven to 180°C. Grease and line a 30cm x 20cm x 3.5cm lamington pan with baking paper. Beat butter, vanilla and sugar using an electric mixer until combined and creamy (5 minutes). Add eggs one at a time, beating well between additions. Beat combined sifted flour and baking powder into butter mixture on low speed alternating with almond milk until just combined. Transfer half the mixture into another bowl. Sift