Desserts > Cake > Coffee Cakes > Coconut Cakes

Coffee and Coconut Lamington Cake Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup brewed coffee, cooled
- 1/2 cup unsweetened shredded coconut
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hot brewed coffee
- 1/2 cup unsweetened shredded coconut, for coating

Special equipment needed:
- 9x13 inch baking pan
- Parchment paper
- Electric mixer
- Sifter

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, sift together the flour, cornstarch, baking powder, baking soda, and salt.

3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

4. Add the dry ingredients to the butter mixture in three parts, alternating with the brewed coffee. Mix until just combined.

5. Fold in the shredded coconut.

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 completely in the pan.

8. In a medium bowl, whisk together the powdered sugar, cocoa powder, and hot brewed coffee until smooth.

9. Cut the cake into 24 squares.

10. Dip each square into the chocolate mixture, coating all sides.

11. Roll each square in the shredded coconut until coated.

12. Place the squares on a wire rack to set.


Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
24 squares

Nutritional information:
Calories: 180
Fat: 8g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 105mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 19g
Protein: 2g

Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Almond flour can be used instead of all-purpose flour for a grain-free version.
- Coconut sugar can be used instead of granulated sugar for a healthier version.
- Coconut milk can be used instead of brewed coffee for a non-coffee version.

Variations:
- Add 1/2 cup chopped nuts to the batter for a crunchy texture.
- Add 1 teaspoon of vanilla extract to the batter for a vanilla flavor.
- Use white chocolate instead of dark chocolate for a sweeter version.

Tips and tricks:
- Make sure the cake is completely cooled before dipping it in the chocolate mixture to prevent the cake from falling apart.
- Use a fork to dip the cake in the chocolate mixture and shake off any excess chocolate before rolling it in the shredded coconut.
- Store the cake in an airtight container at room temperature for up to 3 days.

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.

Presentation ideas:
Arrange the squares on a platter and sprinkle with extra shredded coconut for a festive look.

Garnishes:
Sprinkle with chopped nuts or drizzle with melted chocolate for an extra touch.

Pairings:
Serve with a cup of coffee or tea.

Suggested side dishes:
Fresh fruit or a side salad.

Troubleshooting advice:
If the cake is too dry, add a tablespoon of milk to the batter.

Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella.

Food history:
Lamington cake is a traditional Australian dessert that is made of sponge cake coated in chocolate and shredded coconut.

Flavor profiles:
The cake has a rich chocolate flavor with a hint of coffee and a crunchy coconut coating.

Serving suggestions:
Serve the cake as a dessert or as a sweet snack.

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Region: Australian

Taste: Sweet, Moist, Rich, Coconutty, Coffee, Coffee-Flavored