Preheat the oven to 180°C and grease and line a 30cm x 20cm lamington tin with cooking spray and baking paper.

Using a handheld electric mixer or a stand mixer, cream together the dairy-free butter and caster sugar until the mixture is light and fluffy and starting to get pale in colour. Add in the vanilla and continue to beat. Gradually add the eggs one at a time, beating the mixture completely after each addition.

In a separate bowl, sift together the flour, baking powder and salt and mix to combine. Slowly add the flour mixture a little at a time, to the wet ingredients, alternating with the dairy-free milk mixing until just combined.

Pour the batter into the lined cake pan and bake for 30-35 minutes or until the cake is cooked through and springs back when lightly touched. Let the cake cool in the pan for 10-15 minutes before turning out onto a wire rack to cool completely.

While the cake is cooling, in a large bowl mix together the jelly crystals with one cup of boiling water. Add another cup of cold water and mix ensuring that all the jelly crystals have dissolved. Place in the refrigerator for approximately 1 ½ hours or until the jelly has slightly set and resembles the texture and consistency of egg whites.

Once the cake is cool, cut it into squares or rectangles depending on the size you want your lamingtons to be.

Dunk each cake square into the raspberry jelly using a fork until completely coated, followed by the coconut. Set aside on the plate and repeat with all cake squares. Let the raspberry lamingtons set in the fridge for at least an hour before serving.

Serve the raspberry lamingtons as is or cut in half and sandwich with raspberry jam and whipped cream.