Coconut & Chocolate Friand Lamington

Preheat oven to 180°C (210°C for conventional ovens).

Soften or melt 300g butter first before blending (do not overheat).

Place butter, Friand Mix and water into mixing bowl.

Blend together on low speed for 1 minute using a paddle attachment.

Scrape down sides of the bowl.

Blend for a further 2 minutes on medium speed. Transfer the batter from the mixing bowl into a baking tin 25 x 35cm in dimension.

Bake for 25–30 minutes.

Make sure centre of friand is well cooked and quite firm before removing. When ready remove from oven and let cool.

When cool, slice into 6cm x 6cm squares. Using a thin layer of strawberry jam, sandwich two squares together.

Make a chocolate mixture of icing sugar, cocoa, 75g of melted butter and 80ml of boiling water.

Mix together until a nice syrup is formed. Holding the jam layered friand with two forks, dip the squares until completely covered in chocolate mixture.

Place squares into shredded coconut and coat all sides, then let sit on a cooling rack for 15 minutes until set.