+Images from The Great New Zealand Baking Book copyright © Lottie Hedley Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:DessertsPrep Time:15 - 30 minsCooking Time:15 - 30 minsServes:6 +By:Dean BrettschneiderIngredientsPams butter, for greasing 200 g Pams plain flour, plus extra for dusting 1 tsp Pams baking powder pinch of Pams salt 3 Pams eggs, separated 140 g Pams sugar 65 ml Pams milk ½ tsp vanilla extract Coconut crisps 50 g desiccated coconut 200 g Pams caster sugar 20 g Pams plain flour 100 g Pams cream Raspberry icing 125 g Valrhona Ivoire white chocolate 20 g Pams butter 250 g Pams icing sugar ½ cup Pams milk 2 tbsp raspberry powder 1 cup desiccated coconut whipped cream, for serving a few fresh raspberriesInstructionsPre-heat the oven to 180°C. Butter and flour a 16 cm x 26 cm sponge tin. Sift flour, baking powder and salt into a bowl and set aside. Whisk egg whites in an electric mixer until frothy and then gradually add sugar, continuing to whisk until you have a stiff meringue. Reduce speed and add egg yolks, one at a time, whisking until just combined. Fold milk and the flour mixture alternately into the egg mixture, then fold vanilla in. Pour into the prepared tin, then bake for 20–25 minutes or until the cake springs back when lightly pressed. Allow to cool, then cut into 12 small squares. Leave the oven at 180°C for the coconut crisps. Line a baking tray with baking paper. Combine coconut, sugar and flour in a food processor. With the motor running, slowly pour in cream until it is incorporated. Spread very thin strips of the coconut mixture on the baking paper (or spread all over the baking paper to create a single large biscuit), then bake for 8–10 minutes until golden and crisp. Cool on a wire rack. If you have baked a single sheet of biscuit, break it into smaller pieces. For the icing, place chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Heat, stirring, until melted and smooth. Remove bowl from the heat and stir in icing sugar, milk and raspberry powder, then whisk until smooth and combined. Place desiccated coconut on a plate. Dip sponge squares in icing to coat, then roll in coconut. Serve lamingtons with whipped cream, whole raspberries and coconut crisps.