Lamington ice-cream cake

1. Line the base and sides of a medium loaf pan with baking paper, allowing the sides to overhang. Cut sponge cake into 3 even layers.
2. Transfer the ice-cream to a large bowl and set aside for 5 mins to soften slightly. Stir in the desiccated coconut. 
3. Combine the raspberries with icing sugar and mash with a fork to make a sauce. 
4. Place a layer of sponge cake in the lined pan, trimming to fit. Top with half the ice-cream mixture and smooth the surface. Drizzle over half the raspberry sauce. Repeat with the next piece of sponge cake, remaining ice-cream mixture and raspberry sauce. Top with the last piece of sponge cake. Fold over the baking paper and cover with plastic wrap. Place in the freezer for 4 hours or overnight to freeze.  
5. Place chocolate and cream in a heatproof bowl and melt in the microwave in 30-second intervals until smooth and glossy. (Alternatively, place chocolate in a heatproof bowl. Place over a saucepan of simmering water and stir for 5 mins or until chocolate melts and mixture is smooth.) Set aside to cool and thicken slightly.  
6. Using the overhanging baking paper, lift cake out of the pan and turn onto a serving platter. Drizzle over chocolate sauce. Sprinkle with coconut and top with extra raspberries.

Shopping know-how: Ice cream is a summer freezer essential, and these vanilla options are perfect to try in our lamington cake recipe:   

• Grab a tub of premium New Zealand Killinchy Gold Pure Vanilla Bean Ice Cream 1L to add creaminess to apple pies, brownies and sticky date puddings.
• Whether served with fruit or simply scooped into a bowl, Kāpiti Vanilla Bean Ice Cream 1L is smooth and rich – and makes for an indulgent sweet treat. 
• For that classic creamy flavour, you can’t beat Tip Top Creamy Vanilla Ice Cream 2L. Drizzle with hot fudge or sprinkle with nuts for a next-level dessert.