Preheat oven to 355 degrees F (180 degrees C). Line a rectangle baking tin with baking paper and Non-Stick Baking Spray (to taste)
Place Frozen Raspberries (280 gram), Granulated Sugar (30 gram), and Water (30 milliliter) into a saucepan over medium heat. Mix for around 5 minutes until sugar is dissolved, then add Gelatin Powder (7 gram).
Bring the mixture to a boil, then turn down the heat and allow to simmer for 15 minutes. Pour jam into a shallow pan and cover with cling film. Store in the fridge until assembly.
Cream the Butter (225 gram) and Granulated Sugar (110 gram) together with a paddle attachment, then add in the Egg (190 gram) and Brown Sugar (190 gram). Mix for 10 minutes or until the mixture has doubled in volume, then stir in the Milk (110 milliliter).
Sift together the Cake Flour (225 gram), Baking Powder (10 gram), and Salt (10 gram), then fold it into the wet mixture the with a spatula.
Pour mixture into the prepared baking tin and smooth the surface over with a spatula. Bake for 15 minutes.
While the sponge is baking, make the panna cotta soak. Steep the Gelatin Powder (10 gram) a bowl of cold Water (50 milliliter) and set aside.
To get the most flavor out of your Vanilla Bean Pod (1), cut in half lengthwise and scrape out the small black seeds. Bring Cream (500 milliliter), Milk (125 milliliter), Sugar or Honey (50 gram), and the vanilla seeds and pod to a boil, continuously stirring for 5 minutes.
If the gelatin has not absorbed all the water, squeeze the gelatin from the water and add it into the cream. If it has absorbed all of it, just add it directly into the cream. Whisk until the gelatin has dissolved, then set aside to cool at room temperature.
Once both the sponge and panna cotta mix are cool, prick holes into the sponge with a fork and pour over the panna cotta mixture. Leave the soaked sponge to set overnight.
The next day, remove the sponge from the baking tray crust side up. Cut the sponge in half.
Spread the jam evenly over one half. Flip the other half of the sponge over the jam-filled surface before slicing into even, square pieces with a large knife. Keep the sponges in the fridge until your toppings have been assembled.
Melt 70% Dark Chocolate (200 gram) in a heatproof bowl and set over a saucepan of boiling water. Once melted, gradually add in the Cream (280 milliliter). Stir continuously for 10 minutes until glossy.
Once fully combined, mix in the Sea Salt Flakes (1 teaspoon).
Combine the Coconut Chips (100 gram) and Desiccated Coconut (100 gram) and set aside.
Carefully drizzle the warm chocolate mixture over the chilled sponge squares on an elevated wire rack.
Allow the excess chocolate to drip off completely before gently rolling the lamingtons in the coconut mixture. While you can eat them right away, I like to place the finished lamingtons into the fridge to firm up for at least 20 minutes before serving.