Pannacotta Lamington

Directions

1. Preheat oven to 175 degC, grease & line two 8x12 inch tins.
2. Cream butter & sugar together until light and fluffy. Slowly add eggs. Gently fold in flour, milk & vanilla bean paste. Once just combined, divide batter into the two trays & bake for 20-25 mins (or until cake springs back upon touching/skewer comes out clean)
3. Soften gelatine leaves by soaking in cold water. Squeeze out excess water & put aside gelatine.
4. In a pot, heat up & combine cream, sugar and vanilla bean paste until sugar has completely dissolved. Remove from heat & whisk in gelatine. Strain through a sieve and let it come to room temperature.
5. Once cakes and pannacotta have cooled to room temperature, pour equal portions of pannacotta mixture onto cakes (still in their tins). Let them chill in the fridge for about 2 hours (or until set).
6. Once the pannacotta has mostly absorbed, spread a layer of strawberry jam on one layer of cake. Crush freeze dried strawberries & sprinkle over the jam layer.
7. Carefully sandwich cakes together, and wrap tightly in cling film. Allow to set overnight. Once set, cut into even cubes & keep refrigerated.
8. To make ganache, boil cream over the stove. Once its bubbling, remove from heat & stir in chocolate. Allow to cool to room temperature. If it's not runny enough, gently stir in some full cream milk.
9. Spread half the coconut on a tray. Using tongs, thinly coat the lamington in the chocolate ganache and allow them to drip the excess off a cooling rack.
10. Place lamington on coconut tray, and using your hands lightly dust the sides with flaked coconut. Repeat steps with all pieces of cake. Refrigerate finished lamingtons before serving.