A decadent, sinfully delicious twist on the classic Australian Lamington. Featuring moist coconut sponge cake generously dripping in dark couverture chocolate ganache and filled with vanilla mascarpone cream + Stone and Lee Plum raspberry Jam

Ingredients

Coconut Cake

250g Melted butter

4 x large eggs

1.5 cups of full cream milk

1 teaspoon vanilla paste

2 cups of plain flour

1 cup caster sugar

1 cup of good quality desiccated coconut

1/2 cup almond meal

2.5 teaspoons of baking powder

Dark chocolate ganache

200g excellent quality dark chocolate (we love Callebaut 811 dark chocolate), broken or chopped in to small pieces

100g pouring cream

1 teaspoon of coconut oil (or any unflavoured oil)

Additional ingredients

1 cup moist coconut flakes

1/2 cup of Stone & Lee Plum and Raspberry Jam.

Coconut or vegetable spray oil

Berry Fresh freeze dried raspberries (optional)

Method

Preheat your oven to 145 degrees celsius *
Line a 30cm x 23cm rectangular cake tin with a generous coat of spray oil and then line base and sides with baking paper.
In a large bowl add the sifted flour, caster sugar, almond meal, sifted baking powder and dessicated coconut. Use a whisk to gently combine all dry ingredients together.
one by one in this order add butter, milk, eggs and vanilla paste. After each ingredient is added, whisk to incorporate
Place in the preheated oven for 35 minutes or until the cake is firm and an inserted skewer comes out clean.
To make the ganache, warm your cream in a saucepan until just before boiling point. Be careful not to overheat as scalding cream will affect the chocolate. Once warmed, add your chocolate and oil and swirl saucepan to submerge chocolate as much as possible. Allow to sit without stirring for 1 minute.
Gently stir ganache mixture with a silicone spatula until mixture is deliciously glossy and smooth. Set aside to cool slightly.
Using a ruler or square cookie cutter cut the coconut cake in to even pieces roughly 6cm x 6cm. Coat each piece generously in the ganache on all sides, excluding one of the longest, flat sides (which will be the area that you sandwich the lamingtons together). You may need to use a spatula to help spread the ganache more evenly.
Hold the chocolate dipped coconut cake over a bowl of moist coconut flakes and generously sprinkle over every chocolate covered surface before allowing to stand on a drying rack and placing in the fridge to harden
Once lamingtons are chilled, take them out of the fridge and turn half of them upside down. Spread generously with Stone & Lee jam and a dollop of mascarpone. Finish with a generous dusting of crushed freeze dried raspberries.

These lamingtons keep in the fridge for 2 - 3 days, if they last that long!

Notes

* Ovens vary significantly. In our commercial kitchen we bake this coconut sponge at 135 degrees celsius for 35 minutes. In my domestic home oven, I bake at 145 degrees for the same length of time. If you are unfamiliar with whether your oven “runs hot”, I would recommend starting at a slightly lower temperature and increasing the cooking time to avoid your cake over browning on the edges and drying out. Once baked, this cake should be quite “blonde”.

Lamington Day