Diwali lamingtons with jam and coconut

These soft cake squares are coated in raspberry jam and desiccated coconut for a simple twist on the classic lamington.

Preheat your oven to 350°F (175°C) and grease a square baking pan.

In a mixing bowl, cream together the butter and sugar until light and fluffy. 

Add eggs one at a time, beating well after each addition. 

In a separate bowl, whisk together the flour, baking powder, and salt. 

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the cake cool for 10 minutes, then turn it out onto a wire rack to cool completely.

Cut the cake into squares and carefully dip each square into the raspberry jam, ensuring all sides are coated.

Roll the jam-coated squares in desiccated coconut, pressing gently to adhere the coconut to the cake.

Place the finished lamington cake squares on a serving platter and chill in the refrigerator for an hour before serving.