1.Grease 20cm x 30cm lamington pan.
2.Beat butter and sugar in small bowl with electric mixer until creamy; gradually add egg, beat until combined. Stir in sifted flours.
3.Press mixture over base of prepared pan, prick well with fork. Bake at 190°C for 10 minutes or until base is firm; cool.
4.Beat egg yolks, sugar and butter in small bowl until thick and creamy; stir in coconut and peanuts. Beat egg whites in small bowl until soft peaks form; fold into nut mixture with corn flakes.
5.Spread jam over base, spread peanut mixture over jam. Bake at 180°C for 30 minutes or until browned and firm; cool in pan.
6.Refrigerate 1 hour before cutting.
This recipe can be made 3 days ahead and stored.Note