Lamington Cake
With the addition of orange zest and juice, this Lamington Cake is a delicious twist on an Australian favorite!
Ingredients
CAKE
- 1 3/4 cups unbleached all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. ground Himalayan pink salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature plus more to grease the cake pan
- 3 large free-range eggs, room temperature
- 1/2 tbsp. orange zest
- 1 tsp. pure vanilla extract
- 1/2 cup milk
- 3 tbsp. freshly squeezed orange juice tips & tricks
CHOCOLATE FROSTING
- 1/4 cup unsalted butter, cut into small pieces
- 1/2 cup good quality cocoa powder, sifted
- 3 cups confectioners' sugar, sifted tips & tricks
- 1/2 cup milk, room temperature
- 1/2 tsp. pure vanilla extract
TOPPING
- 2 1/2 cups unsweetened shredded coconut, or as needed
Directions
- Preheat oven to 350ºF and butter a 9 x 13 sheet cake pan. Place parchment paper large enough to have overhang on both sides and press down to coat. Flip the paper and press down to coat; set aside.
- In a bowl, add flour, baking powder and salt; whisk to combine and set aside.
- In the bowl of a stand mixer, add sugar and butter. Using the paddle attachment, process on medium-high speed until blended.
- Add eggs, one at a time, mixing well between each addition and cleaning the sides and the bottom of the bowl as needed.
- Add orange zest and vanilla; process until blended, about 45 seconds.
- Add half dry ingredients and half milk; process on low speed until just combined. Add the remaining dry ingredients, milk and orange juice; mix until just combined, cleaning the sides and the bottom of the bowl as needed.
- Pour the batter into the prepared cake pan and level it out using a spatula.
- Transfer to the preheated oven and bake for 25 minutes or until a cake tester inserted in the center comes out clean.
- Remove from the heat and let it cool for 10 minutes before lifting the cake from the pan to a wire rack. Place another wire rack on top and quickly invert it. Gently peel off the parchment paper and discard it.
- Place wire rack again and reinvert the cake. Let it cool completely on a wire rack for 30 minutes before slicing into 1 ½ to 2-inch squares.
- Place the squares into a container and transfer to the fridge for at least 3 hours.
- In a bain-marie over medium-low heat, add butter pieces and melt it.
- Add sifted cocoa powder and confectioners’ sugar; add milk. Stir until the mixture is smooth without lumps. Stir in vanilla extract and remove from the heat.
- Working with one square at a time, dip it in the chocolate. Using a couple forks, flip and toss it around until entirely coated.
- Let excess chocolate frosting drip off before transferring onto a wire rack sitting over a baking sheet
- After a few are done, coat them in shredded coconut flakes making sure they’re nicely covered. Place them back on the rack to dry while doing the others.