Strawberry-Lime-Coconut Lamingtons

Preheat oven to 350°F (180°C). Spray a 13×9-inch baking dish with baking spray with flour.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and lime zest at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.

In a medium bowl, whisk together flour, baking powder, salt, and baking soda. In a small bowl, combine coconut milk and lime juice. With mixer on low speed, gradually add flour mixture to butter mixture alternately with coconut milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Transfer batter to a large bowl.

Clean bowl of stand mixer. Using the whisk attachment, beat egg whites at high speed just until stiff peaks form. Gently fold egg whites into batter in three additions until well combined. Pour batter into prepared pan, smoothing top if necessary.

Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely in pan on a wire rack.

Transfer cake to a large cutting board. Using a long serrated knife, level cake to about 1 inch tall. With one long side closest to you, cut cake into 2 (8¼x6-inch) rectangles. Spread preserves onto 1 rectangle; top with remaining rectangle. Gently cut cake into 12 (2-inch) squares.

Place a wire rack on a rimmed baking sheet, and place cake squares 1 to 2 inches apart on wire rack. Freeze until firm, 45 minutes to 1 hour.

Transfer Strawberry Glaze to a tall, narrow (no more than 3 inches wide) container. Working with 1 cake square at a time, using a wooden skewer, pick up each cake square, and dip into glaze until fully covered, letting excess drip back into container. Return to wire rack, and let stand until completely set, about 30 minutes.

Pour flaked coconut onto a small baking sheet. Using a spatula or wooden skewer, roll each cake square in coconut. Place on desired serving dish, and let come to room temperature, 1 to 2 hours. Refrigerate in an airtight container for up to 3 days.

In the container of a blender, purée strawberries until smooth. (It should make about 1¾ cups or 410 grams purée.) Transfer strawberry purée to a medium saucepan, and add sugar, coconut milk, and corn syrup. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil and an instant-read thermometer registers 214°F (101°C) to 218°F (103°C), 25 to 30 minutes.

Meanwhile, in a small bowl, place ¼ cup plus 1 tablespoon (75 grams) water; sprinkle gelatin on top. Let stand for 5 to 10 minutes.

Remove strawberry mixture from heat; stir in gelatin mixture and food coloring (if using) until gelatin dissolves. Strain mixture through a fine-mesh sieve into a heatproof bowl, and let cool, stirring occasionally, until an instant-read thermometer registers 85°F (29°C) to 90°F (32°C). Use immediately.