Red Velvet Lamington

Melt butter and stir in cocoa powder and vanilla. Set aside to cool.

Whip eggs and sugar until frothy. Gradually pour melted butter mixture. Whip until well mixed and light.

Sift flour and baking powder. Set aside. Mix NESTLÉ® All Purpose Cream, water, vinegar and food coloring. Alternately add in small portions into the egg mixture. Whip until smooth.

Pour into a rectangular cake pan lined with parchment paper. Bake in a 350ᴼ preheat oven for 10 minutes or until a toothpick comes out clean when inserted. Set aside to cool completely.

For the filling, whip cream cheese, butte and powdered sugar until smooth. Cut sponge cake in half. Spread filling in between 2 pieces of cake.

For the glaze, gently heat NESTLÉ® All Purpose Cream and stir in white chocolate chips. Mix until smooth.

For the glaze, gently heat NESTLÉ® All Purpose Cream and stir in white chocolate chips. Mix until smooth.

Cut sponge cake into serving pieces. Coat with the glaze and desiccated coconut. Refrigerate for 2 hours. Serve.