Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup milk
- 1 cup sweetened shredded coconut
Special equipment needed:
- 9x13 inch baking pan
- Parchment paper
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x13 inch baking pan and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
5. Stir in the cocoa powder until well combined.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
8. Once the cake is cooled, cut it into squares.
9. Place the shredded coconut in a shallow dish.
10. Dip each square of cake into the shredded coconut, pressing gently to adhere. Repeat until all squares are coated in coconut.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 220mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 26g
Protein: 5g
Substitutions for ingredients:
- You can use coconut oil instead of butter for a dairy-free version.
- Almond milk can be used instead of regular milk for a dairy-free version.
- If you don't have sweetened shredded coconut, you can use unsweetened and add a tablespoon of honey or maple syrup to the batter.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the batter for added texture and flavor.
- Instead of shredded coconut, you can use cocoa powder or powdered sugar to coat the squares.
- You can add a layer of raspberry jam or chocolate ganache between the cake squares for added flavor.
Tips and tricks:
- Make sure the cake is completely cooled before cutting into squares to prevent it from falling apart.
- Use a serrated knife to cut the cake into squares for a cleaner cut.
- If the shredded coconut doesn't stick to the cake squares, you can lightly brush them with a little bit of melted butter or honey.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the cake squares on a baking sheet and bake in a preheated 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the cake squares on a platter and sprinkle with additional shredded coconut or cocoa powder. You can also drizzle with chocolate ganache or raspberry sauce for added presentation.
Garnishes:
Fresh raspberries or strawberries, whipped cream, or chocolate shavings.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of sour cream or yogurt to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.
Food safety advice:
Make sure to properly store the cake to prevent any foodborne illnesses.
Food history:
Lamington cake is a traditional Australian dessert that consists of sponge cake coated in chocolate and shredded coconut.
Flavor profiles:
Rich chocolate flavor with a sweet and nutty coconut finish.
Serving suggestions:
Serve the cake squares on their own or with a dollop of whipped cream and fresh berries on top.
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Region: Australian