Lamington Cakes

Preheat the oven to 350ºF (180°C). Butter an 8-inch (20 cm) square cake pan. Line the bottom with parchment paper, butter again, and flour the pan.

Sift flour and baking powder into a bowl and set aside.

Using a hand mixer, beat the eggs, sugar and vanilla until pale yellow and thick.

Fold in the dry ingredients using a rubber spatula. Add the melted butter in a thin, steady stream, mixing constantly with the spatula. Transfer the batter to the prepared pan.

Bake for 30 minutes, or until the blade of a paring knife comes out clean. Cool 10 minutes on a wire rack before removing cake from pan. Peel off the parchment paper and cool another 30 minutes before slicing.

With a serrated knife, slice the cake in half horizontally. Spread the bottom with raspberry jam and replace the top to create a sandwich.

Trim the edges with the serrated knife and cut the cake into 16 equal squares, about 1 1/2 inches (4 cm) each. Freeze overnight.

Prepare the frosting: melt the chocolate and butter in the milk in a double-boiler (over, not in, hot water). Remove from heat and whisk in the powdered sugar and cocoa powder. Thin with a little boiling water if needed.

With a fork, spear the bottom of one piece of cake. Use a knife to quickly apply a thin coat of frosting to the top, bottom and sides. With the cake still on the fork, gently press the top and sides into the coconut to cover. Slide the cake off the fork with the knife and use your hands to dip the bottom in the coconut.

Place cakes on a wire rack and let sit until the frosting firms up a bit.

Serve the cake at room temperature.

Store in an airtight cookie tin.