Raspberry and chocolate lamingtons recipe

1. 1

   Pre-heat oven 180C/160C fan/gas mark 4.

2. 2

   Grease and line a 20cm x 20cm square cake tin.

3. 3

   Place the butter and sugar in a large mixing bowl and beat with an electric mixer until light and fluffy, gradually add the eggs beating well after each addition.

4. 4

   Sift the flour and cocoa powder into the mixture and stir in, add half of the milk and stir, gradually add the rest of the milk and vanilla essence.

5. 5

   Spoon into the prepared tin, smooth the top and bake for approx.

6. 6

   25-30 minutes until springy to the touch, and a skewer inserted in the middle comes out clean.

7. 7

   Leave in the tin to cool a little then turn onto a wire rack, cover and leave overnight.

8. 8

   Cut the cake into 16 squares, spread evenly on all sides with the jam then roll into the desiccated coconut until evenly coated.

* Per serving · 4 servings · Values may vary.