CHERRY RIPE JELLY LAMINGTONS

MAKES 16 PREP 30 MINS + CHILLING COOK 35 MINS

• 125g butter, chopped, at room temperature

• ¾ cup caster sugar

• 2 eggs

• 1 tsp vanilla extract

• 2 cups self-raising flour, sifted

• ½ cup coconut milk

• 50g dark chocolate, grated

• 85g packet cherry jelly crystals

• 3 cups desiccated coconut

GANACHE

• 1⁄3 cup cream

• 180g dark chocolate

• 2 tbsp glace cherries, chopped

1 Preheat oven to 180°C. Lightly grease a 18cm x 28cm lamington pan and line with baking paper.

2 In a large bowl, using an electric mixer, beat butter and sugar together until creamy.

3 Add eggs one at a time, beating well after each addition, scraping down side of bowl. Beat in vanilla.

4 Lightly fold flour into mixture, alternately with milk, beginning and ending with flour. Fold in chocolate.

5 Spoon mixture into pan, smoothing top. Bake 30-35 mins until cooked when tested. Cool in pan 5 mins, before turning onto a wire rack to cool completely. Trim edges and cut into eight squares. Cut each square in half diagonally to make triangles.

6 Meanwhile, prepare jelly following packet directions. Cool about 30 mins, until consistency of unbeaten egg whites.

7 GANACHE In a small saucepan, bring cream to almost boiling point. Add chocolate, remove from heat. Set aside 5 mins until melted, then stir until smooth. Add cherries. Split cake triangles and sandwich back together with ganache. Chill 30 mins.

8 Working with one cake at a time, dip sponge in jelly, then gently roll in coconut. Place on wire rack and chill 30 mins until jelly sets. Remove from fridge 15 mins before serving.