Lamington raspberry cake

Lamington raspberry cake

1. Preheat oven to 180C and grease and line a 24cm cake tin.
2. Combine butter and sugar in the bowl of an electric mixer and cream until pale and fluffy..
3. Add eggs once at a time, beating well between each addition. Fold in the flour, coconut milk, coconut and a pinch of salt.
4. Transfer to the prepared cake tin and smooth the top, pop in the oven for about 35 minutes or until cooked through. You’ll know when a skewer inserted into the middle of the cake comes out clean.
5. Let cool in the cake tin for a few minutes then gently transfer to a wire cooling rack to cool completely.
6. Meanwhile, to make the ganache, pour the cream into a saucepan and bring just to boiling point on medium heat. Remove from heat and stir in the chocolate, keep stirring until the chocolate has melted into the cream to make a lovely glossy sauce.
7. Leave the ganache for 10 or so minutes while the cake cools.
8. Carefully slice the cake horizontally through the middle into two pieces. Spread the base piece with the whipped cream then top with the jam and close with the cake ‘lid’.
9. Put a layer of baking paper on the bench and the cake on top. Pour the ganache over the top of the cake so it evenly covers the whole thing. Leave for five minutes then sprinkle with the coconut.
10. Serve and enjoy!