Pre-heat the oven to 160C fan-forced and grease and line two 16 x 25cm tins or one large lamington tin.

In the bowl of an electric mixer, beat the butter and sugar together until light and creamy.

Slip in the beaten eggs a little at a time and blend until they're taken in by the sugar and butter and the mixture thickens.

Alternate between sprinkling in the flour and pouring in the milk (with the mixer running) until the batter is smooth and pale.

Divide the batter between the tins and smooth out the top.

Bake for 15-20 minute or until the top takes on a golden hue and springs back when gently pressed in the middle.

Remove the tin(s) from the oven and place them on a wire rack to cool.

Float the gelatin leaves in a bath of cold water to soften.

Meanwhile pour the coconut cream, sugar and vanilla bean paste into a saucepan and stir over low heat just until the sugar has dissolved.

Gently scoop the slippery gelatine leaves from the water and squeeze out any excess water.

Plop them into the warm coconut cream mixture and whisk until the gelatine has dissolved.

Strain the mixture and then leave to sit at room temperature for just an hour.

Pour the panna cotta mixture over the sponge cakes and then cover them up and pop them in the fridge to chill out over night.

Take the chilled panna cotta sponge from the fridge and slice up into squares then cover and put it back in the fridge.

Place the chocolate, butter, icing sugar and milk in a bowl over a pot of bubbling water and stir them until smooth.

Pour ⅓ of the mixture onto a plate.

Scatter the coconut into a bowl.

Take the sponge out of the fridge and working quickly, place a sponge square on the chocolate.

Drizzle more chocolate over the sides to cover and then dip the lamington into the coconut and cover all 6 sides. Repeat with the remaining lamingtons.

Put the finished lamingtons in an air-tight container and pop back in the fridge.

Keep them in the fridge until it's time to eat them.