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["Preheat oven to 160u00b0C (320u00b0F). Grease and line a 4cm-deep, 23cm x 28cm lamington pan (1.5"" x 9"" x 11"") with butter and baking paper, allowing the paper to overhang edges of the pan slightly.", "Sift flours together into a large bowl three times.", "Beat eggs and caster sugar in a mixer on a high speed for 5 minutes until mixture is thick and pale, then scrape into a separate bowl.", "Sift flour over egg mixture and gently fold until just combined.", "Spread mixture into a lamington pan and bake for 28-30 minutes until pale golden and sponge springs back when touched in the center.", "Cool in the pan, then cover with a tea towel and set aside overnight.", "NEXT DAY:", "Turn out sponge, trim edges and cut into 24 squares.", "Spread coconut over the base of a baking tray.", "MAKE ICING:.", "Crush raspberries in a bowl with a fork, stir in 2 tablespoons of boiling water, then allow to cool for 5 minutes.", "Sieve raspberry mixture into a clean bowl, discarding solids.", "Sift icing sugar into a bowl.", "Combine 1/3 cup of raspberry liquid and 1 cup of boiling water, stir into icing sugar and whisk until smooth.", "Whisk in enough food coloring to reach desired color.", "Dip one sponge at a time into icing, turning quickly to coat and allow excess to drip back into bowl.", "Roll in coconut and place on a wire rack to set."]
