Ingredients: |
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 2/3 cups cake flour (not self-rising), plus more for pans
2 cups sugar
2 teaspoons pure vanilla
4 large eggs
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2/3 cup strawberry jam
1 pound shredded sweetened coconut
Chocolate Icing:
1 cup milk
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon vanilla
8 cups powdered sugar, sifted
1 cup cocoa powder, sifted
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Directions: |
Directions:Cakes:
1. Preheat oven to 325º. Butter two 9x13-inch baking pans; line bottoms with parchment; butter parchment. Dust with flour; tap out excess; set aside. Cream together butter and sugar until light and fluffy, about 3 minutes. Add vanilla and eggs, one at a time, until incorporated.
2. Sift flour, baking powder, and salt; add to egg mixture in 3 additions, alternating with the milk and beginning and ending with flour mixture.
3. Divide batter between prepared pans. Place in oven; bake until cake tester inserted in middle comes out clean, about 30 minutes. Cool slightly; remove from pans, cool completely on wire racks.
4. Spread one cooled cake with jam; place other cake on top. Trim edges using serrated knife and cut into 24 two-inch squares.
5. Place coconut in a medium bowl; set aside. Place bowl of chocolate icing over a saucepan filled with 2 inches of gently simmering water. Place a jam-filled cake square in the bowl of icing; using forks to turn the square, coat all sides.
6. Allow excess icing to drip off; transfer square to bowl of coconut. Using clean forks to turn square, coat it with coconut. Transfer coated square to wire rack to stand until coating has set, about 15 minutes. Repeat until all squares are coated.
For icing place milk and butter in small saucepan over medium heat and heat until butter is melted. Transfer to a heat-proof bowl. Add vanilla, powdered sugar and cocoa powder. Stir until combined. |
Personal
Notes: |
Personal
Notes: Lady Lamington, the wife of a Victorian governor in Queensland, Australia, invented these as a way to use leftover cake. These are the preferred sweet served with afternoon tea. The French and Americans call these petit fours!
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This recipe for LAMINGTONS is from