Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup sweetened shredded coconut
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup boiling water
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
Special equipment needed:
- 9x13 inch baking pan
- Parchment paper
- Electric mixer
- Wire rack
Step-by-step instructions:
For the cake:
1. Preheat the oven to 350°F. Line a 9x13 inch baking pan with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with buttermilk, until just combined.
7. Fold in the shredded coconut.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool completely on a wire rack.
For the chocolate coating:
1. In a medium bowl, whisk together powdered sugar and cocoa powder.
2. Add boiling water, melted butter, and vanilla extract. Whisk until smooth.
To assemble:
1. Cut the cake into 12 equal pieces.
2. Dip each piece into the chocolate coating, using a fork to turn it over and coat it completely.
3. Place the coated cake on a wire rack to let the excess coating drip off.
4. Sprinkle shredded coconut over the top of each cake.
5. Let the cakes sit at room temperature until the coating is set, about 30 minutes.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 415
Fat: 20g
Saturated Fat: 13g
Cholesterol: 73mg
Sodium: 182mg
Carbohydrates: 57g
Fiber: 3g
Sugar: 44g
Protein: 4g
Substitutions for ingredients:
- You can use vegetable oil instead of butter.
- You can use regular milk instead of buttermilk.
- You can use unsweetened shredded coconut instead of sweetened.
Variations:
- You can add chopped nuts to the cake batter.
- You can use white chocolate or dark chocolate for the coating instead of milk chocolate.
- You can add a layer of raspberry jam between the cake and the chocolate coating.
Tips and tricks:
- Make sure the cake is completely cooled before dipping it into the chocolate coating.
- Use a fork to dip the cake into the coating and let the excess drip off.
- Sprinkle the shredded coconut over the cake while the coating is still wet.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can microwave the cake for 10-15 seconds to warm it up.
Presentation ideas:
Serve the cake on a platter with a dusting of cocoa powder and a sprinkle of shredded coconut.
Garnishes:
You can garnish the cake with fresh berries or whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the cake is too dry, try adding more buttermilk to the batter.
- If the chocolate coating is too thick, try adding a little more boiling water to thin it out.
Food safety advice:
Make sure to wash your hands and all equipment before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
Lamington cake is a traditional Australian dessert that is made with sponge cake, chocolate coating, and shredded coconut.
Flavor profiles:
This cake has a rich chocolate flavor with a hint of coconut.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
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Region: Australian
Taste: Rich, Chocolatey, Coconutty, Sweet, Moist