Passionfruit lamingtons

Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 20 x 30cm lamington pan with baking paper.

Sift flour, cornflour, baking powder and salt into a large bowl and set aside.

Beat eggs, vanilla and sugar in a stand mixer for 4 minutes until thick and pale. Sift flour mixture over egg mixture in two additions, folding to incorporate before adding more. Gently pour butter over mixture and fold until just combined.

Pour batter into prepared pan. Bake for 30-40 minutes, or until golden on top and a toothpick inserted in centre comes out clean. Allow cake to cool for 15 minutes before removing from tin to cool completely in fridge.

For Passionfruit filling, combine all ingredients in a small saucepan. Whisk continuously on low heat for 8-10 minutes or until mixture thickens and is just starting to bubble. Remove from heat and strain into a heatproof bowl. Cover and allow to cool completely.

In a heatproof jug, combine jelly crystals and boiling water and stir to dissolve jelly. Stir in canned passionfruit and allow mixture to cool until lukewarm (approx. 10 minutes). Strain jelly into a shallow container.

To assemble lamingtons, use a large serrated knife to trim cake edges, then cut cake in half horizontally. Spread filling on one half of cake on the cut side. Put other half of cake on top of filling, cut-side down. Cut layered cake into 12 equal squares.

On a large tray, combine desiccated and shredded coconut. Dip each side of lamington into cooled jelly. Roll coated lamington in combined coconut. Put on wire rack. Repeat with remaining lamingtons. Refrigerate, covered, until serving.

Decorate lamingtons with piped cream, strawberry crisps, gold cachous and decorative stars.