Sponge cake

1. Preheat the oven to 350°F / 180°C. Line one large baking tin (about 13×9 inches), or two smaller cake tins, with parchment paper.
2. In a large mixing bowl, add the milk, yogurt, oil, sugar, vinegar and vanilla. Whisk to combine.
3. Sift the dry ingredients (flour, almond meal, baking powder, and salt) into the mixing bowl. Whisk to combine, just until you get a smooth batter. Don’t over-beat.
4. Pour the cake batter into the prepared baking tin. Use a spatula to spread the batter in an even, about 1/2 inch thick layer and smooth the surface. Bake for 13-15 minutes or until the cake is set and a toothpick comes out clean.
5. Remove from the oven. Place the tin on a cooling rack and cover the cake with a clean wet towel to keep the moisture. Leave the cake to cool in the tin for 15 minutes, then carefully turn it out onto the wire rack and allow to cool thoroughly.

Raspberry chia jam

1. Add the raspberries in a small saucepan. Simmer over medium-high heat, stirring occasionally, until the raspberries are soft and begin to break down. Use a fork or a potato mash to finely mash the fruits.
2. Stir in the chia seeds and lemon juice until combined. Cook for 2 minutes more. Then stir in 1 tablespoon of maple syrup. Taste the jam and adjust the quantity of sweetener if needed.
3. Remove the saucepan from heat and let cool for 5 minutes. When the jam has cooled and thickened, give it one final good stir. Transfer to a glass jar and store in fridge.

Assembly

1. Once the sponge cake is completely cold, use a sharp knife to trim the edges so that they are straight. Split the sponge into half evenly.
2. Spread the raspberry jam onto one half of the sponge, and sandwich it with the other half. Slice the cake into about 16 squares. Place the cake squares on a lined baking tray and freeze for 15 minutes to firm.
3. Meanwhile, prepare the chocolate ganache coating. Add the chopped chocolate and coconut cream to a double boiler. Heat over medium heat until melts, then mix to get a smooth ganache. Set aside to cool slightly.
4. Place the chocolate ganache in a shallow bowl and the desiccated coconut in another bowl.
5. One by one, dip each piece of cake in the chocolate ganache and use a fork to fully coat it. Allow the excess chocolate to drip off. Then immediately roll the square in the coconut to coat. Set aside, and repeat with remaining cake squares.
6. Store the laminations in an airtight container in the fridge for up to 3 days.