Coconut Tea Cakes aka Lamingtons

By pattie_d

Also known as Lamingtons, these dense, moist cakes are made even more delectable by being bathed in raspberry sauce, and rolled in a drift of snowy coconut.

Ingredients

• Cake:
• Hands-on time: 37 mins. to 43 mins.
• Baking time: 30 mins. to 35 mins.
• Total time: 3 hrs 7 mins. to 4 hrs 18 mins.
• 3/4 cup soft butter
• 1 1/2 cups sugar; Baker's Special Sugar or superfine sugar, if you have it
• 1/2 cup coconut milk powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 4 drops coconut flavor, optional
• 4 large egg whites
• 1 large whole egg
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1 cup Hi-maize Fiber; OR 1/2 cup cornstarch + 1/2 cup flour
• 1 cup milk, room temperature
• Glaze:
• 3/4 cup raspberry jam, seedless preferred
• 2 tablespoons light corn syrup
• 2 tablespoons vanilla syrup or water
• coating
• 2 cups unsweetened shredded coconut

Details

Servings 9
Preparation time 43mins
Cooking time 187mins

Preparation

Step 1

1) Preheat the oven to 350°F. Lightly grease a 9? x 9? square baking pan.

2) Beat together the butter, sugar, coconut milk powder, baking powder, salt, and flavorings until fluffy.

3) Beat in the egg whites and egg a bit at a time, scraping the bottom of the bowl between additions.

4) Whisk the flour and starch together, then add to the batter alternately with the milk.

5) Spoon the batter into the pan.

6) Bake the cake until a toothpick inserted in the center comes out clean and the top springs back under gentle pressure, 30 to 35 minutes, then remove from the oven.

7) Turn the cake out of the pan onto a rack, and cool completely.

8) Cut the cake into nine 3" squares.

9) Warm the jam and syrups or water together. Place the coconut in a shallow pan.

10) Spread a thin layer of jam over the cooled cakes, then press the cakes in the coconut to coat completely. Place on a baking sheet to allow the jam to set up.

Yield: 9 teacakes.