Lamington 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

        1. Preheat oven to 180°C. Grease and line a 24cm cake tin.
        2. Combine butter and sugar in the bowl of an electric mixer and cream until pale and fluffy.
        3. Add eggs once at a time, beating well between each addition. Fold in the flour, coconut milk, coconut and a pinch of salt.
        4. 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.
        5. Let cool in the cake tin for a few minutes then gently transfer to a wire cooling rack to cool completely.
        6. 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.
        7. Leave the ganache for 10 minutes while the cake cools.
        8. 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’.
        9. 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.
        10. Serve and enjoy!
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