#coconnut

I should have made these to align with Australia Day, but alas, here they are. And I promise you won’t be disappointed when you try them! Lamingtons are an Australian dessert that originated in Queensland sometime in the late 19th century and have become a very common dessert all over the country. Traditionally made with yellow sponge cake and dessicated coconut, there is good reason for their well-known status in Aussie-land. These little chocolate dipped cakes are moist and light and satisfying all at the same time. I wish I was in Sydney right now enjoying one with a cold beer.

Instead, I made my own version at home and I’m quite happy with how they turned out. I adjusted the cake to a raspberry sponge cake and toasted my coconut flakes to really bring out their flavor. I’ll be enjoying these little squares for dessert all week!

Enjoy with sunny afternoon and some iced tea.

Raspberry & Toasted Coconut Lamingtons:

Ingredients:

For the Cake:

4 Large Eggs

1 Cup Granulated Sugar

1 tsp Vanilla Extract

1 1/3 Cups All Purpose Flour

1 ½ tsp Baking Powder

½ Cup (1 Stick) Unsalted Butter, melted and cooled

1/8 tsp Red Food Coloring

½ Cup Fresh Raspberries, chopped

For the Topping:

6 Cups Shredded or Flaked Coconut

For the Chocolate Icing:

3 Cups Powdered Sugar

1/3 Cup Unsalted Butter

1 Cup Whole Milk

½ Cup Cocoa Powder

Directions:

For the Cake:

1. Preheat oven to 350° and grease an 8x8 baking pan with butter and flour. Line with parchment paper.

2. In the bowl of a stand mixer fitted with paddle attachment, beat the eggs, sugar, and vanilla until light in color and thick, about 3 minutes. Sift the flour and baking powder over the egg mixture and use a rubber spatula to gently fold into the batter until just combined.

3. Once the melted butter has cooled, gradually add to the egg and flour mixture about 1/3 at a time. Fold in the red food coloring until mixed throughout. Pour batter into the prepared cake pan. Chop up the raspberries and sprinkle over the top. Bake on middle rack for 25-28 minutes until a knife inserted into the cake comes out clean. Turn onto a wire rack and cool completely. Wrap in foil and store in fridge for at least 1 hour.

4. Before you turn off the oven, spread the coconut on a large sheet pan. Toast in the oven for 5-10 minutes until golden brown.

For the Chocolate Icing

1. Sift the powdered sugar into a large bowl and set aside. Sift the coca powder into a small bowl and set aside.

2. In a large saucepan over medium heat, melt the butter. Once melted, stir in the milk. Using a whisk, mix the cocoa powder into the mixture until dissolved. Then whisk in the powdered sugar, one cup at a time, until it has also completely dissolved. Pour chocolate into a separate bowl to cool.

To Assemble:

1. Remove cake from fridge and cut into roughly 1 ½ -inch squares. (I used a square biscuit cutter to get even sizes).

2. Use a fork to submerge each piece into the chocolate until completely covered. Let drip and then roll in the coconut.

Store in air tight container in the fridge for 7-10 days.

Coconut Flan with Sable Breton and Strawberry coulis

INGREDIENTS AND METHOD:

For coconut Flan:

Sweetened Condensed milk:70ml

Evaporated milk:60 ml

Coconut milk:80 ml

Eggs:1 no.

Whole milk: 60 ml

Vanilla essence: 1/2 tsp

Sugar:32 gm

Make caramel by melting 4 tsp. of sugar with few drops of water and gently heating till brown.

Pour it in the ramekin in which flan is to baked and let it cool down.

Meanwhile Combine all the milks and heat till steaming.

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