1.Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm rectangular slice pan with deep sides. Line the base and long sides with baking paper, extending the paper 3cm over the long sides.
2.Beat the eggs in a large bowl with an electric mixer for about 8 minutes or until thick and creamy. Gradually add the sugar, beating until dissolved between additions. Sift the combined flours twice onto a piece of baking paper. Sift flour mixture a third time evenly onto egg mixture. Using a balloon whisk or large metal spoon, quickly and lightly fold the flour mixture through egg mixture until incorporated. Drizzle the melted butter over the mixture and fold through until well combined.
3.Spread mixture into the prepared pan, the last scrapings from the mixing bowl should be placed around the edge of the pan, as this is the heaviest part of the mixture. Sprinkle over the crushed frozen raspberries.
4.Bake for 35 minutes or until sponge springs back in the centre and starts to shrink away from the sides of the pan.
5.Meanwhile, add ¾ cup (180ml) of the cream to a small saucepan; sprinkle over the gelatine. Stir over low to medium heat until gelatine is dissolved. Stir in the remaining cream, condensed milk, and vanilla. Remove from heat and transfer to a jug and set aside while sponge is baking.
6.Stand the cake for 5 minutes then pierce all over with a skewer or fork. Slowly pour over the Panna Cotta, starting around the sides then progressing to the centre of the cake. Cover loosely with plastic wrap and refrigerate overnight.
7.Turn the cake onto a baking paper covered rack, then flip onto a cutting board. Using an oiled knife cut the sponge into 24 rectangles.
8.Combine all ingredients in a large heatproof bowl and set on top of a saucepan of simmering water. Stir until smooth. Remove the bowl from the heat and divide the Chocolate Ganache into 2 small clean bowls.
9.Combine the 3 types of coconuts in a large bowl. Transfer a third of the coconut mixture into a shallow dish (dipping in batches prevents all the coconut mixture becoming tainted by the chocolate). Line a large tray with baking paper.
10.Using an offset spatula (or fork) and a dessert spoon, dip one piece of sponge into the Chocolate Ganache coating all sides; drain off excess. Gently place into the coconut mixture and press onto sides; place on prepared tray to set. Repeat with remaining sponge pieces, replenishing the coconut mixture when needed.
Suitable to freeze.Note