Method

• 1.
  Preheat the oven to 160°C. Grease a 20cm x 30cm lamington pan and line with baking paper.

• 2.
  For the cake, place flour, sugar, ground spices, baking powder and bicarb in a bowl and stir to combine. Add the grated ginger and crystallised ginger. Place eggs in a separate bowl and whisk gently. Add molasses and syrup to eggs and whisk to combine. Gradually whisk egg mixture into dry ingredients, then add oil, and whisk to combine.
• 3.
  Spread into prepared pan and bake for 50 minutes or until a skewer inserted in the centre comes out clean. Remove from pan and cool on a wire rack.
• 4.
  To make shakes, cut cooled cake into 8 squares. In batches, place 2 squares (reserving a little cake to crumble over) and 1 cup (250ml) milk in a blender and whiz until smooth.
• 5.
  Add 3 scoops ice cream and 6 ice cubes, then whiz again until thick and smooth. Divide among 2 glasses. Repeat to make 8 shakes.
• 6.
  Remove the coconut cream from the refrigerator. Carefully cut open the top of the packet and scrape the thick cream into a bowl, discarding any watery liquid. Using electric beaters, whisk until smooth and thickened.
• 7.
  Use coconut cream to top shakes, then crumble over reserved cake to serve.