DELECTABLE LAMINGTON CAKE

. Preheat your oven to 350°F (175°C) and grease a square baking pan.

. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

. Once baked, let the cake cool for 10 minutes, then turn it out onto a wire rack to cool completely.

. Cut the cake into squares and carefully dip each square into the raspberry jam, ensuring all sides are coated.

. Roll the jam-coated squares in desiccated coconut, pressing gently to adhere the coconut to the cake.

. Place the finished Lamington Cake squares on a serving platter and chill in the refrigerator for an hour before serving.