1. Preheat oven to 350℉ (180℃). Grease a 9 x 13 inches (22 x 33 centimeters) baking tin; line the bottom with parchment paper, then grease the parchment and flour the entire tin.

2. In a medium bowl sift together flour, baking powder, baking soda, and salt.

3. In a separate large bowl, using an electric mixer on medium speed, beat butter for 30 seconds. While mixing, slowly rain Redpath® Granulated Sugar into the butter; beat for 5 minutes until light and fluffy. Beat in the eggs and yolks one at a time, allowing each to become fully incorporated before adding the next. Beat in the vanilla.

4. Switch the mixer to low speed and add ¼ of the dry ingredients to the butter mixture; mix until just combined. Add ⅓ of the buttermilk and combine. Alternate adding ¼ of the dry ingredients with ⅓ of the wet, ending with the dry ingredients. Be careful to mix until just combined – do not overmix.

5. Spread cake batter evenly into the prepared pan, using an offset spatula to smooth the top. Bake for 40 minutes or until cake is golden brown and a toothpick inserted in the centre comes out clean. Cool in pan for 15 minutes, then remove to a baking rack to cool completely.

6. Once cake has cooled, use a serrated knife to trim off the domed top of the cake. Cut cake in half to create two 9 x 6.5 inches (22 x 16.5 centimeters) rectangles, then slice each piece horizontally to create 2 layers. Spread bottom layer of each with ½ cup (160 g) of the cherry jam and place the second layer on top. Chill in freezer for 30 minutes.

7. Once chilled, slice each cake into 12 squares, about 2 x 2 inches (5.25 x 5.25 centimeters). Place back in freezer while preparing frosting.

1. In a heatproof bowl set over a pot simmering water, heat the milk, cream and butter. Allow the butter to melt, then add the Redpath ® Icing Sugar, cocoa, and salt and stir until completely smooth. Turn heat down to low, keeping the water warmed to reheat the icing if it starts to harden while frosting the squares.

1. Set a wire rack over a baking sheet and place coconut in a shallow dish. Using a fork, lower a square into the frosting and coat all sides, allowing the excess frosting to drip back into the bowl.

2. Roll the frosted square in the coconut, covering all sides; place on rack to set. Once all squares are coated, allow to set at room temperature for 2 hours. Enjoy immediately or store in an airtight container for up to 5 days.