Strawberry-Lime-Coconut Lamingtons - A Recipe from Bake from Scratch

      Originating from Australia, lamingtons consist of a sponge cake layered and dipped in a sauce (typically chocolate) before being coated with desiccated coconut. Our take offers a springtime variation of this beloved dessert. Featuring lime-flavored cake layers and a delightful strawberry glaze, these lamingtons are a sophisticated treat you won’t want to overlook.

      Yields 12 lamingtons

      1 cup (227 grams) unsalted butter, softened

      1½ cups (300 grams) granulated sugar

      1 tablespoon (6 grams) lime zest

      4 large eggs (200 grams), separated

      1 teaspoon (4 grams) vanilla extract

      ¾ teaspoon (3 grams) coconut extract

      2½ cups (313 grams) cake flour

      1½ teaspoons (7.5 grams) baking powder

      1 teaspoon (3 grams) kosher salt

      ¼ teaspoon (1.25 grams) baking soda

      1¼ cups (300 grams) unsweetened coconut milk

      3 tablespoons (45 grams) fresh lime juice

      ⅓ cup (107 grams) strawberry preserves

      Strawberry Glaze (recipe follows)

      Unsweetened flaked (desiccated) coconut, for coating

      Preheat the oven to 350°F (180°C). Lightly spray a 13x9-inch baking pan with baking spray containing flour. In the bowl of a stand mixer equipped with the paddle attachment, beat together the butter, sugar, and lime zest at medium speed until fluffy, about 3 to 4 minutes, remembering to scrape down the sides of the bowl. Add the egg yolks one at a time, mixing well after each addition, then incorporate the extracts.

      In a medium bowl, combine the flour, baking powder, salt, and baking soda. In a separate small bowl, mix together the coconut milk and lime juice. With the mixer on low speed, alternate adding the flour mixture and the coconut milk mixture to the butter mixture, starting and ending with the flour mixture, and mixing just until combined after each addition. Transfer the batter to a large bowl.

      Clean the mixer bowl. Using the whisk attachment, beat the egg whites at high speed until stiff peaks form. Gently fold the egg whites into the batter in three parts until fully combined. Pour the batter into the prepared pan, smoothing the top as needed.

      Bake until a wooden toothpick inserted in the center comes out clean, approximately 30 minutes. Allow to cool completely in the pan on a wire rack. Once cooled, move the cake to a large cutting board. With a long serrated knife, level the cake to about 1 inch in height. With one long side facing you, cut the cake into two rectangles measuring 8¼x6 inches. Spread the preserves onto one rectangle; place the second rectangle on top. Gently cut the cake into 12 squares, each measuring 2 inches.

      Arrange a wire rack over a rimmed baking sheet and position the cake squares 1 to 2 inches apart on the rack. Freeze until firm, about 45 minutes to 1 hour. Pour the Strawberry Glaze into a tall, narrow container (no wider than 3 inches). Using a wooden skewer, pick up one cake square at a time and dip it into the glaze until completely coated, allowing any excess to drip back into the container. Return the squares to the wire rack and let set completely for about 30 minutes.

      Spread the flaked coconut onto a small baking sheet. Using a spatula or sturdy skewer, roll each cake square in coconut. Place on a serving dish of choice, allowing to reach room temperature for 1 to 2 hours. Store in an airtight container in the refrigerator for up to 3 days.

      Let us know how it turned out!

      Strawberry Glaze

      Yields about 2⅓ cups

      1 pound (454 grams) fresh strawberries, hulled and halved

      1 cup (200 grams) granulated sugar

      ½ cup (120 grams) full-fat coconut milk

      ¼ cup (85 grams) light corn syrup

      ¼ cup plus 1 tablespoon (75 grams) water

      2 (0.25-ounce) envelopes (14 grams) unflavored gelatin

      1 to 2 drops red gel food coloring (optional)

      In a blender, purée the strawberries until smooth (this should yield about 1¾ cups or 410 grams of purée). Transfer the strawberry purée to a saucepan, adding in the sugar, coconut milk, and corn syrup. Cook over medium-high heat, stirring occasionally until the mixture comes to a boil and an instant-read thermometer reads between 214°F (101°C) and 218°F (103°C), approximately 25 to 30 minutes.

      Meanwhile, in a small bowl, add ¼ cup plus 1 tablespoon (75 grams) water and sprinkle the gelatin over it. Allow it to sit for 5 to 10 minutes.

      Remove the