0Lamington Cake
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Serves: 8
Prep time: 20 mins
Cook time: 35 minutes
The cake is buttery, coconut-y and absolutely gorgeous. Filled with cream and beautiful raspberry jam then topped with a glossy layer of ganache and coconut, it makes a gorgeous pudding cake or special occasion afternoon tea.
Recipe and image by Sophie Hansen @locallovely
INGREDIENTS
- 225g unsalted butter, at room temperature
- 225g caster sugar
- 4 eggs
- 225g self raising flour
- 1/2 cup coconut milk
- 1/2 cup desiccated coconut
- pinch of salt
- 1/4 cup cream
- 200g milk chocolate
- 1 cup cream, whipped
- 1/2 cup Anathoth Farm Raspberry Jam
- 1/2 cup desiccated coconut
METHOD
- Preheat oven to 180°C. Grease and line a 24cm cake tin.
- Combine butter and sugar in the bowl of an electric mixer and cream until pale and fluffy.
- Add eggs once at a time, beating well between each addition. Fold in the flour, coconut milk, coconut and a pinch of salt.
- Transfer batter to the prepared cake tin and smooth the top. Bake for approx. 35 minutes or until cooked through. You’ll know when a skewer inserted into the middle of the cake comes out clean.
- Let cool in the cake tin for a few minutes then gently transfer to a wire cooling rack to cool completely.
- Meanwhile, to make the ganache, pour cream into a saucepan and bring just to boiling point over a medium heat. Remove from heat and stir in chocolate - keep stirring until chocolate has melted into the cream to make a lovely glossy sauce.
- Leave the ganache for 10 minutes while the cake cools.
- Carefully slice the cake horizontally through the middle into two pieces. Spread the base piece with whipped cream then top with the jam and close with the cake ‘lid’.
- Put a layer of baking paper on the bench and the cake on top. Pour the ganache over cake. Leave for five minutes then sprinkle with coconut.
- Serve and enjoy!
