Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup coconut milk
- 1/2 cup sweetened shredded coconut
For the Chocolate Coating:
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup boiling water
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
Special equipment needed:
- 9x13 inch baking pan
- Parchment paper
- Electric mixer
- Sifter
- Cooling rack
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper.
2. In a medium bowl, sift together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Add mashed bananas to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk, until just combined. Stir in shredded coconut.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely in the pan on a wire rack.
For the Chocolate Coating:
1. In a large bowl, sift together powdered sugar and cocoa powder.
2. Add boiling water, melted butter, and vanilla extract. Whisk until smooth.
3. Cut the cooled cake into 24 squares.
4. Dip each square into the chocolate coating, using a fork to turn it over and coat it completely.
5. Place the coated cake squares onto a wire rack to set.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Temperature:
Preheat oven to 350°F (175°C).
Serving size:
24 squares
Nutritional information:
Calories per serving: 225
Fat: 10g
Carbohydrates: 33g
Protein: 2g
Sodium: 120mg
Sugar: 24g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or almond flour for a gluten-free version.
- Coconut milk can be substituted with regular milk or almond milk.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut.
Variations:
- Add chopped nuts or chocolate chips to the cake batter for extra texture.
- Substitute the mashed bananas with mashed sweet potato or pumpkin for a different flavor.
- Add a layer of whipped cream or cream cheese frosting between the cake squares for a more decadent dessert.
Tips and tricks:
- Make sure the cake is completely cooled before dipping it into the chocolate coating.
- Use a fork to dip the cake squares into the chocolate coating to avoid getting your fingers messy.
- If the chocolate coating becomes too thick, add a little bit of hot water to thin it out.
Storage instructions:
Store the Banana and Coconut Lamington Cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake can be reheated in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Arrange the cake squares on a platter and dust with powdered sugar. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
Sprinkle some toasted coconut flakes or chopped nuts on top of the cake squares for extra crunch.
Pairings:
Serve the Banana and Coconut Lamington Cake with a cup of coffee or tea for a perfect afternoon treat.
Suggested side dishes:
Fresh fruit salad or a green salad would be a refreshing side dish to balance out the sweetness of the cake.
Troubleshooting advice:
- If the cake is too dry, add a little bit more coconut milk to the batter.
- If the chocolate coating is too thin, add more powdered sugar to thicken it up.
- If the chocolate coating is too thick, add a little bit of hot water to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cake in an airtight container to prevent contamination.
Food history:
Lamington cake is a traditional Australian dessert that consists of sponge cake dipped in chocolate and coated with shredded coconut.
Flavor profiles:
The Banana and Coconut Lamington Cake is sweet, moist, and has a tropical flavor from the coconut and banana.
Serving suggestions:
Serve the cake as a dessert or as a sweet snack with a cup of coffee or tea.
Related Categories
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Region: Australian
Taste: Sweet, Creamy, Coconutty, Banana, Banana-Flavored