Oven: 180°C/350°F/ gas mark 4, pre-heated Fan Oven: 160°C

To make the cake:

Grease the dish with a little butter and line with a strip of baking parchment

Sift together the flour, baking powder and salt. In a separate bowl add the butter and sugar. Beat together until pale and creamy.

Beat in the eggs one at a time then add the vanilla. Stir in the flour with a silicone spatula followed by the milk and finally the remaining flour. Pour into the lined dish and smooth out the mixture evenly.

Place into the oven and bake for 30-35 minutes. The cake is done when a skewer come away cleanly when inserted into the centre of the cake.

Turn the cake out onto a cooling rack.

To make the custard:

Heat the milk and cream in a small saucepan to boiling point.

In a jug mix together the custard powder, vanilla extract, egg yolk and sugar.

Stir in the hot milk and return the mixture to the pan.

Gently heat the custard stiring all the time until thickened.

To make the cakes:

Warm the strawberry jam and water together either in a saucepan over a low heat or in a bowl in the microwave.

Square off the edges of the cooled cake and cut in half lengthways.

Spread a thin layer of jam on the base of the layer.

Pour the thick custard on top and spread out evenly to the edges.

Replace the top section of cake, cover lightly with cling film and chill in the refrigerator for 2 hours to set.

Once set cut the cake into 12 squares using a bread knife.

Rewarm the jam if it has set. With the aid of a silicone pastry brush, dip and brush each cake win the jam on all the sides and dust well in the coconut. Repeat the process with the remaining cakes.

Place the lamingtons onto a platter and chill until required. The cakes will be at their best within 24 hours of making.