LUXE LAMINGTON CAKE

SERVES 10 PREP 30 MINS + FREEZING + CHILLING

✦ 460g double round sponge cake ✦ 2 cups shredded coconut ✦ 1 cup desiccated coconut ✦ 300ml thickened cream ✦ 1 tbsp icing sugar ✦ 1 tsp vanilla extract ✦ 100g white chocolate, grated ✦ ¼ cup strawberry jam ✦ ICING ✦ 4 cups icing sugar mixture ✦ ½ cup cocoa powder, sifted ✦ ²⁄ 3 cup milk ✦ 20g butter, melted

1 Freeze sponges 30 mins to firm slightly. Trim tops of sponges to level.

2 ICING Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter. Mix until smooth. Place over a saucepan of gently simmering water. Heat gently, stirring, until icing sugar dissolves and mixture is of coating consistency. Pour into a wide bowl.

3 Cover sponges in icing, draining off excess.

4 Coat in combined coconuts. Place on a wire rack over a tray. Chill 15 mins until firm.

5 In a bowl, using an electric mixer, beat cream, sugar and vanilla until firm peaks form. Stir through white chocolate.

6 Place one sponge on a serving plate. Drizzle with jam, top with cream, then other sponge.