Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup caramel sauce
- 4 cups shredded coconut
Special equipment needed:
- 9x13 inch baking pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire rack
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9x13 inch baking pan and line with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until the batter is smooth.
4. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Once the cake has cooled, cut it into 16 equal squares.
7. Place the shredded coconut in a shallow dish. Dip each square of cake in the caramel sauce, then roll it in the coconut until it is completely coated.
8. Place the coated squares on a wire rack to set for at least 30 minutes.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
16 squares
Nutritional information:
Calories: 422
Fat: 22g
Saturated Fat: 15g
Cholesterol: 91mg
Sodium: 217mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 33g
Protein: 5g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- Whole milk can be substituted with any type of milk or non-dairy milk.
- Chocolate sauce can be used instead of caramel sauce.
Variations:
- Add chopped nuts to the coconut coating for extra crunch.
- Use a different flavor of cake mix, such as chocolate or vanilla.
- Drizzle extra caramel sauce over the top of the cake squares for added sweetness.
Tips and tricks:
- Make sure the cake is completely cooled before dipping it in the caramel sauce and coconut.
- Use a fork to dip the cake squares in the caramel sauce to avoid getting your fingers sticky.
- If the coconut doesn't stick to the cake, press it gently onto the surface.
Storage instructions:
Store the cake squares in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake squares, place them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the cake squares on a platter and drizzle extra caramel sauce over the top. Sprinkle with chopped nuts or fresh berries for added color and flavor.
Garnishes:
Chopped nuts, fresh berries, whipped cream, or a dusting of powdered sugar.
Pairings:
Serve the cake squares with a cup of coffee or tea for a sweet afternoon treat.
Suggested side dishes:
Fresh fruit salad, green salad, or a cup of soup.
Troubleshooting advice:
If the cake is too dry, try adding a tablespoon of milk to the batter. If it is too moist, reduce the amount of milk in the recipe.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Lamington cake is a traditional Australian dessert that consists of sponge cake coated in chocolate and shredded coconut. This recipe puts a caramel twist on the classic cake.
Flavor profiles:
Sweet, rich, and coconutty with a hint of caramel.
Serving suggestions:
Serve the cake squares on a platter with a drizzle of caramel sauce and a sprinkle of chopped nuts or fresh berries.
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Region: Australian