Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. In a large bowl, whisk together the flour and baking powder until combined.

In another bowl, mix together sugar, milk, melted butter, and vanilla extract until smooth. Gradually combine the wet ingredients with the dry mixture, stirring until you have a lump-free batter.

Pour the batter into the prepared baking tray, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, let the sponge cool completely on a wire rack.

Cut the cooled sponge into small squares, about 2-3 cm in size. Spread a layer of raspberry jam on top of each square.

On a plate, spread out a layer of desiccated coconut. Roll each jam-coated square in the coconut until fully covered.

Place the rolled lamington bites on a serving platter and refrigerate for at least 30 minutes before serving.