Method

• 1.
  Begin this recipe 1 day ahead.
• 2.
  Preheat oven to 180°C. Grease and line two 22cm x 30cm lamington pans with baking paper, leaving 3cm overhanging. Beat butter and 300g sugar in an electric mixer until thick and pale. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low, gradually add flour and milk, alternating between the two until combined. Divide between pans. Bake for 30-35 minutes until golden and a skewer inserted comes out clean. Cool in pans on a wire rack. Do not remove from pan.

• 3.
  To make panna cotta, soak gelatine in cold water for 5 minutes to soften. Place cream, vanilla seeds and remaining 3/4 cup (165g) sugar in a saucepan over low heat, stirring until sugar dissolves. Squeeze excess water from gelatine, then stir into cream mixture until melted and combined. Remove from heat and set aside at room temperature for 1 hour to infuse.
• 4.
  For jam, place all ingredients in a pan over medium-low heat, stirring until sugar dissolves. Bring to a simmer and cook, stirring occasionally, for 20 minutes or until thickened. To test if jam is ready, place a plate in freezer for 10 minutes. Drop 1 tsp jam onto plate. Let it set for 30 seconds, if it thickens, jam is ready, if not, cook for a further 5 minutes and test again. Transfer to a bowl. Cool slightly. Cover and chill.
• 5.
  Pierce the cooled cakes all over with a skewer. Evenly pour panna cotta over each. Cover with plastic wrap. Chill overnight.
• 6.
  The next day, remove chilled panna cotta sponge from cake pans. Spread jam over one sponge layer and sandwich with the remaining sponge. Return to fridge while you make the ganache.
• 7.
  For ganache, place all ingredients in a heatproof bowl set over a saucepan of simmering water (don’t let bowl touch water), stirring until melted and smooth. Remove from heat.
• 8.
  Spread ganache all over sponge, leave to soft set, then sprinkle with desiccated and flaked coconut. Chill, then serve.