Preheat oven to 180°C. Grease a 4cm deep, 18cm x 28cm baking pan and line base and sides with baking paper.
Using a stand or hand mixer beat the eggs, sugar and vanilla together for 5-8 minutes or until mixture becomes pale, thick and creamy.
Sift maize cornflour, spelt flour and baking powder together in a large bowl. Sift flour mixture again over beaten egg mixture. Using a large wooden spoon or whisk, fold in flours until just combined then fold in half the melted butter. Pour mixture into prepared roasting tray.
Bake for 25 - 30 minutes or until sponge is golden and just firm to the touch. Turn onto a wire rack lined with baking paper and cool completely.
Once cooled trim edges of sponge. Gently cut the sponge cake into two horizontal layers and then use a heart shaped cookie cutter to make sponge hearts. Alternatively, cut into rectangles.
Blend or process strawberries and water until pureed. Place a fine strainer over a large bowl and pour strawberry mixture into strainer. Use a spoon to help push the liquid through the strainer, discard remaining strawberry mixture (or use in a muffin or pancake). Add icing sugar and remaining butter to the strawberry mixture. Spread dessicated coconut over a large plate.
Gently dip the sponge hearts or rectangles one by one in the strawberry mixture and then the dessicated coconut to coat well. Place coated lamingtons on a wire rack to dry completely.
Using a large whisk or stand mixer, beat the cream until soft peaks form. Place a generous dollop of cream on half of the lamingtons, with a large dollop of jam on top of the other half, Sandwich alternating lamingtons on top of each other and serve or refrigerate.
Recipe by @OmNomAlly at https://omnomally.com/2013/02/13/strawberries-cream-lamingtons/