Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup white chocolate chips
- 4 cups shredded coconut
- 1/2 cup heavy cream
Special equipment needed:
- 9x13 inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Double boiler or microwave-safe bowl
- Cooling rack
Step-by-step instructions:
1. Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until just combined.
6. Fold in white chocolate chips.
7. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely on a wire rack.
9. Once the cake is cool, cut it into 16 squares.
10. In a double boiler or microwave-safe bowl, melt the white chocolate chips and heavy cream together until smooth.
11. Place the shredded coconut in a shallow dish.
12. Dip each cake square into the white chocolate mixture, then roll in the shredded coconut until fully coated.
13. Place the coated squares on a wire rack to set.
14. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
16 squares
Nutritional information:
Calories: 460
Total Fat: 27g
Saturated Fat: 18g
Cholesterol: 95mg
Sodium: 220mg
Total Carbohydrates: 51g
Dietary Fiber: 2g
Sugars: 35g
Protein: 5g
Substitutions for ingredients:
- White chocolate chips can be substituted with milk or dark chocolate chips.
- Buttermilk can be substituted with regular milk or yogurt.
Variations:
- Add a layer of raspberry jam between the cake and coconut coating for a fruity twist.
- Use toasted coconut for added texture and flavor.
Tips and tricks:
- Make sure the cake is completely cool before coating in the white chocolate mixture to prevent it from melting.
- Use a fork or toothpick to dip the cake squares into the white chocolate mixture for easier handling.
- 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 to soften the coconut coating.
Presentation ideas:
Serve the cake squares on a platter or cake stand for a beautiful presentation.
Garnishes:
Garnish with fresh berries or mint leaves for added color and flavor.
Pairings:
Pair with a cup of hot tea or coffee for a delicious dessert or snack.
Suggested side dishes:
The cake can be served on its own or with a side of whipped cream or vanilla ice cream.
Troubleshooting advice:
If the white chocolate mixture is too thick, add a splash of heavy cream to thin it out.
Food safety advice:
Make sure to use clean and sanitized equipment when preparing the cake to prevent foodborne illness.
Food history:
Lamingtons are a popular Australian dessert, typically made with sponge cake coated in chocolate and shredded coconut.
Flavor profiles:
This White Chocolate Lamington Cake is sweet and rich, with a creamy white chocolate coating and a crunchy coconut exterior.
Serving suggestions:
Serve the cake squares on their own or with a side of whipped cream or vanilla ice cream for a delicious dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Australian
Taste: Sweet, Creamy, Chocolaty, Coconutty, creamy, rich, indulgent, decadent