Sponge Cake
1/2 cup Edmonds Self Raising Flour
1/2 cup Edmonds Standard Grade Flour
1/2 cup Edmonds Cornflour
6 extra large eggs, at room temperature
1 cup Chelsea Raw Caster Sugar
15g Tararua Butter
1 tbsp boiling water
4 cups shredded coconut (could use desiccated if that works better)

Icing
100g dark chocolate
3/4 cup water
2 cups Chelsea Icing Sugar, sifted
1 cup cocoa, sifted
1/2 cup Meadow Fresh Original Milk

Filling (optional)
300ml Meadow Fresh Original Cream, whipped
1/2 cup jam (raspberry works well)

Preheat oven to 190°C bake (170°C fan-forced).
Grease a 30cm x 24cm lamington tin.
Line the base and sides with non-stick baking paper, allowing a slight overhang.

Sponge Cake (best made the day before cutting)
Sift combined flours three times into a bowl and whisk to aerate. In a separate large bowl, whisk eggs using an electric beater until thick and pale. Gradually add Chelsea Raw Caster Sugar, one tablespoon at a time, whisking after each addition until mixture is thick and sugar dissolves.
Sift combined flours over egg mixture. Combine Tararua Butter and boiling water and pour down the side of the bowl. Gently fold in until just combined. Pour mixture into prepared tin. Drop on bench to get rid of air bubbles.
Bake for 17-20 minutes or until a skewer inserted into the centre comes out clean. Cool on a wire rack, then store in an airtight container. Cut sponge cake into 12 pieces. Place coconut in a wide bowl.

Icing
Combine chocolate and water in a heatproof bowl over a saucepan of simmering water. Stir until chocolate has melted and mixture is smooth. Remove from heat. Sift in Chelsea Icing Sugar and cocoa and stir until smooth. Add Meadow Fresh Original Milk, mix until well combined. Working quickly, use a large fork to dip cake pieces into icing then roll in coconut. Leave to set.

Cut in half and sandwich together with Meadow Fresh Original Cream and jam, if desired.