Method

To prepare the cake:

1. Preheat the oven to 160°C.
2. Line a 25cm square cake tin (spring base is preferred) with baking paper. Leave the sides ungreased to ensure the cake rises evenly.
3. In a large bowl sift the flour, corn flour and baking powder three times – this is an important step to ensure the cake is light. Set aside.
4. In a separate bowl add the butter, caster sugar and the seeds scraped from the vanilla pod, using electric beaters beat until the mix is creamy and smooth. This will take a minimum of 10 minutes of continuous beating.
5. Add the eggs to the butter mixture one at a time while beating continuously. Gradually sift the flour mix again over the batter while gently folding it in with a spatula, follow with adding the milk. If the mix is too dry add a little dash of milk.
6. Pour the mixture into the prepared cake tin and bake for 20- 25 minutes. Test if the cake is cooked through by placing a skewer into the middle. If it comes out clean it is cooked, if it comes out with batter mix on it, cook it further for 5 minutes. Leave the cake to cool for 15 minutes in the tin then turn it out onto a cooling rack to completely cool before glazing.

To prepare the glaze:

1. Combine in a small saucepan the passionfruit pulp, lemon juice, water and sugar. Place on low to medium heat and stir until the sugar dissolves.
2. Take off the heat and stir through the gelatine powder until it has dissolved.
3. Pour in the cream and stir through. Place the mixture into the fridge for 10 -15 minutes to allow the glaze to thicken to a custard consistency.

To glaze and coat the lamingtons:

1. Slice the cake up into 5cm x 5cm squares.
2. Spread the desiccated and shredded coconut together over a wide plate. 
3. Coat each square of cake completely, one at a time, in the passionfruit glaze mixture then in the coconut by gently rolling it to ensure all sides are well coated.
4. Place the lamingtons in the fridge to allow to set and firm before serving.