Method

• 1.
  For the sponge, preheat oven to 190°C/170°C fan-forced. Grease a 34cm x 24cm shallow baking dish and line base and sides with baking paper. Place the eggs, sugar and 3 tsp vanilla in a stand mixer fitted with the whisk attachment. Whisk until light and tripled in volume. Gently fold through the flour, followed by the butter. Pour into prepared pan and level surface with a spatula. Bake for 22-25 minutes, until a skewer inserted in centre comes out clean. Place pan on a wire rack and allow to cool completely.
• 2.
  Add double cream, thickened cream and extra 2 tsp vanilla to the clean bowl of a stand mixer fitted with the whisk attachment and whisk to stiff peaks.
• 3.
  Transfer sponge to a chopping board and, with longest side facing you and using a large serrated knife, cut sponge crossways into 3 equal rectangles. Spread 1 rectangle with half the cherry jam, then half the cream mixture. Top with a second rectangle of sponge and repeat layering process, finishing with the final layer of sponge. Refrigerate for at least 20 minutes while you make the topping.
• 4.
  Place chocolate, cocoa, icing sugar and butter in a heatproof bowl set over a saucepan of gently simmering water (don’t let base of bowl touch the water). Cook, stirring occasionally, until melted and smooth and the sugar and cocoa are dissolved. Set aside for 15 minutes to cool and thicken. Place chilled cake on a wire rack placed over a baking tray to catch any drips, and spread chocolate mixture over top and sides of the lamington loaf. Press in the coconut flakes while chocolate mixture is still soft. Refrigerate for 15 minutes, or until firm and set.

• 5.
  Transfer cake to a serving platter. Cut into slices to serve.