Step 1

Place oranges in a small saucepan, cover with water, and place a small plate on top to keep the oranges submerged. Place pan over medium heat and bring to a simmer. Reduce heat to medium-low and cook for 1 hour until the oranges are very soft and tender. Drain and set aside to cool slightly. Coarsely chop the oranges, discarding core and seeds, then whiz in food processor until smooth. Set aside in the fridge to cool.

Step 2

Preheat the oven to 160°C. Grease and line a 20cm x 30cm rectangular lamington pan with baking paper. Combine dry ingredients in a bowl and make a well in the centre. Weigh out 300g orange puree and place in a separate bowl with eggs, egg yolk, lemon zest and orange zest. Stir to gently combine. Fold orange mixture into dry ingredients until well combined. Pour the batter into prepared pan and bake for 50-55 minutes until firm to the touch. Cool in pan for 15 minutes, then place in the fridge to cool completely.

Step 3

Remove cake from pan and cut into 5cm squares. For the chocolate coating, combine coconut cream, sugar, cocoa and 1/4 cup (60ml) water in a saucepan over medium heat and whisk constantly until smooth and warmed through. Set aside to cool slightly.

Step 4

Place coconut flakes on a plate. Roll jaffington squares in the chocolate mixture, then coat in the coconut. Place on a wire rack set over a baking tray. Chill for 30 minutes to firm up, then serve.