Pink Lamingtons

Preheat the oven to 170°C/gas mark 3.5. Grease a 3cm deep 17cm x 27cm baking tin and line the base with baking parchment

Place the butter and sugar in a food mixer and mix until pale and fluffy. Add the eggs one at a time, beating well after each addition, then add the vanilla extract

Sift the flour and salt together and fold them in alternately with the milk, starting and finishing with the flour. Be careful not to over-mix the batter

Pour the mixture into the cake tin and level the surface with a palette knife. Bake for 30–35 minutes, until the cake is well risen and golden and springs back when lightly pressed with your finger. Leave to cool in the tin, then remove from the tin and leave in the fridge for 1 hour to firm up

Cut the sponge into 12 equal-sized pieces with a long serrated knife. Sift the icing sugar into a heatproof bowl and slowly add the milk, whisking to keep the mixture smooth

Add the butter. Place the bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Stir continuously for 3–4 minutes, until the icing is hot

Remove the pan from the heat and stir in a little pink colouring. Dip each Lamington, one at a time, into the icing, using a spatula to lift them out

Place the shredded coconut in a mixing bowl. Ensure any excess icing has drained off each Lamington, then roll the them in the coconut. Lift them onto a tray lined with baking parchment and leave for 2 hours to firm and set

To make the filling, place the vanilla, icing sugar and double cream in a bowl and whisk to medium peaks. It should be a thick enough consistency to spread. Cut each cake in half and spread a layer of raspberry jam and whipped cream on each half

Sandwich the Lamingtons back together and serve. Once filled, eat within 3 days. The unfilled cakes can be frozen for 3 months