215g (1 cup) caster sugar
2 teaspoons vanilla extract
300g (2 cups) self-raising flour
125ml (1/2 cup) milk
170g (2 cups) desiccated coconut
300ml thickened cream
1/2 teaspoon vanilla bean paste
245g (3/4 cup) strawberry jam
450g (3 cups) icing sugar mixture
2 tablespoons dark Dutch cocoa
30g butter, chopped
185ml (3/4 cup) water, boiling
Line base and sides of a 20 x 30cm slice pan with baking paper. Use electric beaters to beat butter and sugar in a bowl until pale and creamy. Beat in eggs well, 1 at a time.
Beat in extract. Fold in flour and milk until well combined. Pour into prepared pan. Smooth. Bake for 35-40 minutes or until a skewer comes out clean in the Baking Oven. Cool in pan for 10 minutes. Transfer to a wire rack to cool.
Trim cake edges. Cut into 15 squares. Set a wire rack over a tray. Place coconut on a plate. For coating, place icing sugar, cocoa and butter in a heatproof bowl. Pour over boiling water on the Boiling Plate. Stir until melted and combined.
Place a cake square in choc coating. Use 2 forks to turn to coat. Remove and allow excess coating to drain off. Roll in coconut to coat. Place on wire rack for 30 minutes to set. Repeat with remaining cake squares, cocoa mixture and coconut.
Use electric beaters with a whisk attachment to whisk cream and vanilla bean paste in a bowl until firm peaks form. Spoon into a piping bag fitted with a 1cm star nozzle. Use a serrated knife to cut the lamingtons horizontally.
Spread 2 tsp of jam on 1 cut side of lamington. Pipe cream on top. Top with remaining lamington half. Place carefully on a tray. Repeat with remaining lamingtons, jam and cream. Place tray in the fridge for 30 minutes, to set the cream.
Recipe is from http://www.taste.com.au/recipes/jam-vanilla-cream-lamingtons/7ff02f8d-47ac-44d6-94b7-bc216d2847c7?ref=collections,new-recipes