Strawberry Lamingtons

So I've written this recipe several times but I'm constantly finding little ways to improve on the method. Lately I've seen lamingtons making a popular appearance around London cafes however they are pretty poor in comparison to my version. Don't worry I still maintain a healthy ego and its very rare that I brag. What I don't like is the stale dry foam mattress shops are selling for £2.50 and with out the best part, whipped cream! Traditional recipes use Victoria or Genoise sponge, I prefer cornflour sponge as it dissolves perfectly with cream and the most amazing thing to hit my palette since chocolate.
Strawberry flavour is a New Zealand influence and with out a doubt better than a Aussie chocolate lamington. I've converted many Australians in the last 3 years with this version and recommend you make these on a day you have a bit of time to spear.

SPONGE:
1/2 cup corn flour
1/2 cup caster sugar
2 un-leveled tablespoons plain flour
1 teaspoon baking powder
3 large organic free range eggs
300g dessicated coconut

ICING:
135g strawberry jelly crystals
225ml water
30g butter
325g icing sugar

CREAM:
300g dessicated coconut
250ml double cream
1 tablespoon caster sugar
1 teaspoon vanilla extract

METHOD:
Fill a baking tray with hot water and place on bottom shelf of oven set at 190oC. Separate the eggs, put egg whites in large bowl and using a electric beater beat egg whites till stiff peaks form then gradually beat in sugar. Once you have a glossy consistency add yolks and beat till just combined, in a separate bowl mix cornflour, flour and baking powder together then sieve 3 times to add air and volume. Using a large metal spoon fold (more of a gentle cutting action) through the dry into wet a third at a time till just under mixed. Line a 30x20cm (3cm deep) baking tray with parchment paper and gently fold in sponge mixture, bake on middle shelf of oven for 15 minutes. Once cooked carefully remove sponge from oven and leave to cool completely.
To make icing place water in sauce pan with jelly crystals and place over medium heat, once liquid is gently simmering and crystals have dissolved remove from heat and stir in butter. Using a whisk beat icing sugar into jelly till evenly combined and pour in container, stand and leave to cool for 15 minutes.
Once the sponge has cooled completely remove from baking tray and peel off baking paper, using a serrated knife cut sponge into 16 even squares (4 down and 4 along). Line your work surface with parchment paper, next to parchment paper arrange the sponge, icing and bowl of coconut. Using one hand gently dip a sponge square into icing then place in coconut, using your other hand gently coat in coconut and place on parchment paper to set and repeat with rest of the sponge. After you've cleaned up whip the cream with sugar and vanilla, do not over beat cream what you're looking for is more of a floppy smooth consistency. Place a large spoonful of cream on half of the lamingtons and gently sandwich with rest of lamingtons. The sooner you consume the better!