Lamingtons
with raspberry centers Desiccated coconut is fresh coconut that’s been shredded, flaked, or ground, then dried, but not sweetened.
Makes 16 servings
Total time: 11/ hours + baking & cooling
FOR THE SPONGE CAKE, WHIP:
4 1 2 1/4
SIFT:
11/ 3 11/ 2 5 cups cake flour tsp. baking powder
Tbsp. unsalted butter, melted and cooled but still liquefied
1/2– 1 cup raspberry jam
FOR THE TOPPING, PLACE:
8
1 6 eggs, room temperature cup sugar tsp. vanilla bean paste tsp. table salt oz. semisweet bar chocolate, chopped cup heavy cream cups finely shredded desiccated coconut, toasted
Preheat oven to 350°. Coat an 8-inch square pan with butter and line bottom with parchment.
For the sponge cake, whip eggs, sugar, vanilla bean paste, and salt in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until thick and pale, about 20 minutes.
Sift together flour and baking powder, fold into egg mixture with a spatula, then gently whisk butter into batter by hand and spread into prepared pan.
Bake cake until a toothpick inserted in center comes out clean, 28–30 minutes; cool completely.
When cool, turn cake out onto cutting board, remove parchment, and trim brown edges from cake. Cut cake into 16 squares. Using a melon baller, scoop out two cake balls from centers of each square (discard second scoop from each square). Fill cavities with 1/2– 1 tsp. jam and top with reserved cake balls. Cover squares with plastic wrap, and refrigerate 1 hour.
For the topping, place chocolate in a bowl. Heat cream in a saucepan over medium just until it begins to boil; pour over chocolate and stir until melted and smooth.
Place coconut in a shallow dish.
Set a rack inside a baking sheet. Using two forks, dip each cake into ganache, tapping off excess on side of bowl, then roll in coconut, lightly pressing to completely coat. Transfer cakes to prepared rack, and let set 30 minutes before serving.
Per serving: 335 cal; 24g total fat (18g sat); 73mg chol; 81mg sodium; 30g carb (3g fiber, 16g total sugars); 4g protein