Cheat’s Lamington Cake

Serves 8, Prep and Cook: 40 mins

1 cup thickened cream

460g pkt unfilled

2 vanilla

sponge cakes

¼ cup raspberry jam

1 cup shredded coconut

CHOCOLATE FROSTING

125g dark chocolate, chopped

150g unsalted butter, chopped, at room temperature

1½ cups icing sugar mixture

¼ cup cocoa powder

1 To make chocolate frosting, place chocolate in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl from heat. Cool.

2 Beat butter in a small bowl of an electric mixer until fluffy. Beat in sugar, ½ cup at a time, until smooth. Add sifted cocoa and cooled chocolate. Beat until smooth.

Stir in 2 tsps boiling water.

3 Beat cream in a small bowl of an electric mixer until firm peaks form.

4 Split sponges in half horizontally with a serrated knife. Place one sponge layer, cut-side up, on a serving plate. Spread with 1 tblsp of the jam, then one-third of the cream. Top with another sponge layer. Repeat layering with remaining jam and cream and sponge layers, finishing with a sponge layer, cut-side down. 5 Using a warm small metal spatula, spread frosting over top and side of cake. Sprinkle and press shredded coconut over top and side of cake. Refrigerate for at least 2 hours, or until just firm.