Step 1

Preheat oven to 180C/160C fan forced. 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.

Step 2

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. Cool in pan for 10 minutes. Transfer to a wire rack to cool.

Step 3

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. Stir until melted and combined.

Step 4

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.

Step 5

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 (see Tip 6, page 106).

Step 6

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.