Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1/2 cup unsweetened shredded coconut
- 1 tablespoon lime zest
- 1/4 cup fresh lime juice
- 3 cups powdered sugar
- 1/2 cup unsweetened shredded coconut, toasted
Special equipment needed:
- 9x13 inch baking pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x13 inch baking pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Add the flour mixture to the butter mixture in three parts, alternating with the coconut milk. Mix until just combined.
5. Fold in the shredded coconut, lime zest, and lime juice.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Once the cake is cool, make the glaze by whisking together the powdered sugar and enough water to make a smooth, pourable glaze.
9. Cut the cake into 16 squares. Dip each square into the glaze, then roll it in the toasted coconut.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
16 squares
Nutritional information:
Calories: 280
Fat: 10g
Saturated Fat: 7g
Cholesterol: 45mg
Sodium: 120mg
Carbohydrates: 46g
Fiber: 1g
Sugar: 34g
Protein: 2g
Substitutions for ingredients:
- You can use regular milk instead of coconut milk.
- You can use sweetened shredded coconut instead of unsweetened, but adjust the amount of sugar in the recipe accordingly.
- You can use lemon zest and juice instead of lime.
Variations:
- You can add a layer of raspberry jam or lemon curd between the cake layers.
- You can use different types of nuts, such as almonds or macadamia nuts, instead of coconut.
Tips and tricks:
- Make sure to toast the coconut before rolling the cake squares in it for extra flavor.
- Use a serrated knife to cut the cake into squares for a clean cut.
- If the glaze is too thick, add more water. If it's too thin, add more powdered sugar.
Storage instructions:
Store the 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 a 350°F oven for 5-10 minutes.
Presentation ideas:
Serve the cake squares on a platter or cake stand, garnished with lime wedges and fresh mint leaves.
Garnishes:
- Lime wedges
- Fresh mint leaves
- Toasted coconut flakes
Pairings:
- Coconut or lime sorbet
- Iced tea or lemonade
Suggested side dishes:
- Fresh fruit salad
- Green salad with citrus vinaigrette
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of extra coconut milk to the batter.
- If the cake is too dense, make sure you're not overmixing the batter.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before handling food.
- Store the cake in an airtight container to prevent contamination.
Food history:
Lamington cake is a popular Australian dessert that consists of sponge cake squares dipped in chocolate and rolled in coconut. This recipe adds a twist with the addition of lime.
Flavor profiles:
The cake is sweet and tangy, with a tropical flavor from the coconut and lime.
Serving suggestions:
Serve the cake squares as a dessert or snack.
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Region: Australian