Step 1

Preheat oven to 170°C. Grease a 20cm x 30cm x 5cm lamington pan and line the base and sides with baking paper. Line a wire rack with baking paper.

Step 2

Sift the flours into a large bowl. Place eggs in the large bowl of a stand mixer fitted with the whisk attachment. Whisk for 5 minutes or until thick and tripled in volume. Gradually add sugar, whisking constantly, for 6-8 minutes until sugar has dissolved. Using a metal spoon, fold in the flour mixture in 2 batches, folding all the way to the bottom of the bowl to pick up any pockets of flour, then fold in butter and vanilla. Pour into prepared pan and bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes, then turn onto lined wire rack to cool completely.

Step 3

In the cleaned bowl of a stand mixer fitted with the whisk attachment, whisk cream and extra vanilla to stiff peaks. Set aside.

Step 4

Cut sponge into 15 even squares. Cut each square in half, and spread the cut side of one half of each square with an even layer of jam, then top with a thick layer of cream. Top with remaining sponge halves. Place on a tray and chill for 30 minutes.

Step 5

For the icing, place icing sugar, cocoa and 1 cup (250ml) boiling water in a large bowl and mix until smooth. Working with one lamington at a time, dip in the icing, allowing excess to drip off, then coat in coconut. Return to tray and chill for 30 minutes to set before serving. Lamingtons are best eaten on the day they are made.