Elderflower & lemon lamingtons

Preheat the oven to 180°C, gas mark 4. Grease and line a 20cm square cake tin with baking parchment. In a stand mixer or using an electric hand mixer, beat the butter, sugar and lemon zest for 5 minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Sift in the flour and salt, then fold in until combined. Stir in the milk, followed by the elderflower cordial, then scrape the batter into the prepared tin and level out with the back of a spoon. Bake for 30-35 minutes or until golden, risen and a skewer inserted comes out clean. Set aside to cool in the tin for 15 minutes, then transfer the sponge to a wire rack to cool completely.

Meanwhile, to make the icing, sift the icing sugar into a large bowl, then use a balloon whisk to stir in the lemon juice and elderflower cordial until combined. Add 1-2 tbsp water until you have a smooth, drizzling consistency.

Line a baking tray with baking parchment. Once the sponge has cooled, trim the edges using a serrated knife, then cut into 25 equal squares (each about 3.5cm). Spread the coconut out on a large, lipped plate. One by one, dunk the sponge squares into the lemon icing with the help of two forks, turning until coated and allowing any excess to drip off. Transfer to the plate of coconut, spooning it over the iced square and patting it on all sides until coated. Put on the lined tray and repeat with the remaining squares, then chill in the fridge for at least 1 hour.

Once chilled, slice each coconut square in ½ horizontally using a small, serrated knife. On a large board, arrange the tops and bottoms in pairs, cut-side up. For the filling, put the mascarpone in a bowl, add the elderflower cordial and beat with a wooden spoon or spatula until smooth. Dollop in the lemon curd, then briefly ripple it through the mascarpone. Transfer to a piping bag and pipe (or spoon) the mascarpone cream on top of the coconut bases, then sandwich with the tops. Scatter over extra lemon zest, if liked.