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1
Preheat oven to 175 degC, grease & line two 8x12 inch tins.
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2
Cream butter & sugar together until light and fluffy. Slowly add eggs. Gently fold in flour, milk & vanilla bean paste. Once just combined, divide batter into the two trays & bake for 20-25 mins (or until cake springs back upon touching/skewer comes out clean)
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3
Soften gelatine leaves by soaking in cold water. Squeeze out excess water & put aside gelatine.
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4
In a pot, heat up & combine cream, sugar and vanilla bean paste until sugar has completely dissolved. Remove from heat & whisk in gelatine. Strain through a sieve and let it come to room temperature.
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5
Once cakes and pannacotta have cooled to room temperature, pour equal portions of pannacotta mixture onto cakes (still in their tins). Let them chill in the fridge for about 2 hours (or until set).
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6
Once the pannacotta has mostly absorbed, spread a layer of strawberry jam on one layer of cake. Crush freeze dried strawberries & sprinkle over the jam layer.
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7
Carefully sandwich cakes together, and wrap tightly in cling film. Allow to set overnight. Once set, cut into even cubes & keep refrigerated.
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8
To make ganache, boil cream over the stove. Once its bubbling, remove from heat & stir in chocolate. Allow to cool to room temperature. If it's not runny enough, gently stir in some full cream milk.
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9
Spread half the coconut on a tray. Using tongs, thinly coat the lamington in the chocolate ganache and allow them to drip the excess off a cooling rack.
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10
Place lamington on coconut tray, and using your hands lightly dust the sides with flaked coconut. Repeat steps with all pieces of cake. Refrigerate finished lamingtons before serving.
