Another one of my weaknesses is lamingtons with strawberry jam in the middle. Lamingtons have been in my life since I was a child. Chocolate and coconut covering a soft airy sponge and sweet strawberry jam in the middle, it was the most picked item when allowed to get somthing from the bakery.
My husband a few years ago got me lamington cake for my birthday and I was blown away. My husband did a good job at getting a lamington cake other than chocolate cake, which is usually the expected and safe choice for my birthday, I couldnt believe why I hadn’t I tried this before! Well done hubby. So from now on on my birthday I get lamington cake every year. Yum!
Earlier this year I thought that I would give making a lamington cake a go. The messiest part is dipping the cake into the chocolate icing then into the coconut, trying not to lick my fingers was the hard part. My daughter was so excited when I put this cake together she couldn’t believe I made a giant lamington.
There are many variations on sponge recipes. If you have a favorite then you could give that ago. With making sponge and getting a good rise on the cake I would suggest being organised. Turn the oven on, grease and line the tin before making the batter, so the batter isn’t siting there losing air and going into a cold oven.
- 1/2 cup Self-raising flour
- 1/4 cup Plain flour
- 1/4 cup Cornflour
- 4 Eggs (at room temperature)
- 3/4 cup Caster sugar
- 2 cups 2 cups pure icing sugar
- 1/3 cup Cocoa
- 1/2 cup Water
- 2 cups Desiccated coconut
- 1/3 cup Strawberry Jam
- 1/2 cup Whipped Cream
Preheat oven to 180°C. Grease and line 2 20cm cake tins.
Sift the combined flour and cornflour into a bowl.
In a separate large bowl use an electric beater to beat the eggs and sugar for 10-12 minutes or until thick, pale and creamy.
Sift half the flour mixture over the egg and sugar mixture and gently fold flour into mixture with a large metal spoon until just combined. Repeat with remaining flour.
Place the mixture evenly into prepared pans and smooth the surfaces. Bake for 12-15 minutes or until golden and the cake springs back when lightly tapped. Let cake to cool slightly in pan for about 5 minutes until turning on to wire rack to completely cool.
Sift the icing sugar and cocoa powder into a bowl. Stir in the water. Pour into a shallow dish large enough to dip the cake in.
Spread the coconut over a large tray
Place the base and side of 1 cake into the icing and spoon sides to coat. Lift up carefully and allow any excess to drip off.
Place the cake into the coconut and coat the base and side.
Transfer cake to a serving plate, coconut-side down.
Spread with the jam and cream.
Place the top and side of the remaining cake in the icing and remove excess, then in the coconut.
Place the cake on top on jam covered cake, making sure the coconut covered side is on the outside.
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