Pre heat oven to 180°C/350°F

Line a square 23cm x 23cm cake pan with baking paper

In the bowl of a stand mixer, beat butter and sugar on medium-high speed for 5 mins

Gradually add the egg, stopping the mixer and scraping the sides once or twice

Mix through the vanilla (the mixture will look nasty, but that's ok)

Add flour, alternating with the milk (⅓ of the flour, ½ of the milk etc.). Mix until just combined

Scoop mixture into prepared pan, smooth over and bake for 20-25 minutes, until lightly golden and a cake tester comes out clean.

Once cooked, cool in pan for 10 minutes, then turn out onto a cake cooler to cool completely.

Once completely cool, cut into 16 squares

In a bowl, dissolve jelly crystals with boiling water, then add the cold water.

Refrigerate for 1 hour, until thickened and partly set (but still runny).

Place the raspberry jelly on the bench, ready for dipping.

Place a large cake cooling rack next to the jelly.

In a bowl or small cake pan, place some of the dessicated coconut (we can top it up as we go).

Using 2 forks, dip one of the squares into the jelly and flip it to coat. Allow the excess to drip off for a few seconds, then place onto cake rack while you dip the remaining squares.

Roll a dipped square into the coconut, using 2 clean forks to coat the cake with coconut. Place onto the cake rack and continue with the remaining squares.

Place pink lamingtons into a container and store in the fridge.

Once jelly coating has set on the lamingtons, cut each one in half and pipe on Chantilly Cream.

Keep refrigerated until ready to serve.