Raspberry & White Chocolate Lamingtons

1 cup The Good Oil Extra Virgin Rapeseed Oil

4 eggs

300gm caster sugar

1 tsp vanilla paste

1 tbsp baking powder

375gm plain flour

½ tsp salt

1 cup Milk

1 85gm packet of raspberry jelly crystals

½ cup of boiling water

2 cups of icing sugar

3 cups of shredded coconut

250gm white chocolate chopped

125ml cream

A few spoonfuls of raspberry jam

3 cups of shredded coconut

A handful of freeze dried raspberries (optional)

Heat oven to 180c. Prepare a rectangle baking tin (8in x 11in) by spraying it with cooking spray, and lining it with baking paper.

In a stand mixer fitted with a whisk attachment beat the eggs, sugar and vanilla until thick and light in colour. Add the oil and beat again until well incorporated.

In a separate bowl whisk together the flour, baking powder and salt. Alternately add in the flour mix and milk a third at a time, quickly beating between each addition.

Transfer the batter to the tin and bake for 40 minutes, or until a skewer inserted comes out clean. Transfer to a wire rack and leave to cool in the tin for 10 minutes, then remove and leave to cool completely.

While the cake is cooling, prepare the white chocolate ganache by heating the cream in a pot over a medium heat until bubbles appear around the edges. Turn the heat off and add the chopped chocolate ensuring it’s all covered by the cream. Set aside for a few minutes allowing the chocolate to soften. Use a whisk to mix until all the chocolate is melted and the ganache is smooth. Leave to cool to cool and thicken.

Prepare the raspberry icing by mixing the jelly crystals with the boiling water until the crystals have dissolved. Add the icing sugar and whisk until smooth, then set aside.

When the cake is cool, use a serrated knife to trim off the edges then cut into 12 even rectangles. Dip each one in the raspberry icing mix, then toss in coconut. Transfer to a wire rack and leave to set for 30 minutes.

Decorate the lamingtons with a dollop of white chocolate ganache, top with a little raspberry jam, crumble over the freeze dried raspberries and serve.