Add a little Aussie flair to your Valentine’s Day with this lovely twist on the humble national cake of Australia. Moist cubes of soft and fluffy vanilla sponge cake are layered with sweet strawberry jam, soaked in a strawberry syrup, and coated in desiccated coconut for an impressive and light sweet treat. This pretty-as-a-picture tasty treat is perfect for any sweet occasion.
Makes 2 dozen
Ingredients
Strawberry Coconut Lamington Cakes
1½ cups all-purpose flour
1½ cups cake flour
½ tsp baking soda
2 tsp baking powder
½ tsp salt
⅔ cup vegetable or canola oil
⅓ cup unsalted butter, melted and cooled
1¾ cups granulated sugar
2 tsp pure vanilla extract
4 large eggs
1 cup full-fat buttermilk
1 cup strawberry jam or preserves
1lb dried shredded coconut, pulsed in food processor until finely shredded
Strawberry Syrup
2 Tbsp unsalted butter
2 small packages strawberry Jell-O
1½ cups water (¾ cup boiling plus ¾ cup cold)
Directions
Strawberry Coconut Lamington Cakes
Preheat oven to 325°F. Grease two 9x13-inch baking pans and line each with parchment paper. Grease the parchment paper, dust with flour, and tap out any excess flour.
In a medium bowl, sift together both flours, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, butter, and sugar at high speed until light and fluffy, about 3 minutes.
Then beat in the vanilla and eggs, one at a time, until incorporated.
Whisk in the dry ingredients alternating with the buttermilk, beginning and ending with the flour mixture. Be careful not to overmix the batter.
Divide the batter evenly between the two prepared pans, spreading to the edges.
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool slightly in the pans, then lift the cakes out of the pans and allow to cool completely on wire racks.
After the cakes have cooled, spread the jam over the top of the flat side of one of the cakes. Place the other cake on top of the jam and use a serrated knife to trim the edges and cut the cake into 24 two-inch squares.
Place the cake squares in the freezer and freeze until firm.
Strawberry Syrup
In a medium bowl, combine the butter and Jell-O. Pour the boiling water into the bowl and whisk until the Jell-O is completely dissolved and the butter is melted. Then whisk in the cold water.
Chill the Jell-O until it thickens, but is not beginning to set.
Working quickly, dip the frozen cake squares into the syrup one at a time. Then quickly roll the soaked cakes into the coconut and place on a parchment lined baking sheet to dry.
Store in airtight plastic containers in the fridge.
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