Description
These Strawberry-Lime-Coconut Lamingtons are a delightful twist on the classic Australian treat, featuring a moist vanilla cake infused with fresh strawberries and zesty lime, coated in a luscious coconut glaze and rolled in unsweetened coconut flakes. Perfect for summer gatherings or an elegant dessert, these lamingtons balance fresh fruity flavors with a creamy, tropical coating.
Ingredients
Scale
Cake Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries, diced
- Zest and juice of 1 lime
Coating Ingredients
- 1 cup powdered sugar
- 1/2 cup coconut milk
- 1 cup unsweetened coconut flakes
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, ensuring it covers the sides for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening and seasonings.
- Cream butter and eggs: In a separate large bowl, cream the unsalted butter until fluffy using a hand or stand mixer. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract to infuse flavor.
- Combine wet and dry: Gradually add the dry ingredients to the butter mixture alternately with the milk, mixing just until blended to avoid overworking the batter. Gently fold in the diced fresh strawberries along with the zest and juice of the lime to add fresh brightness and moisture.
- Bake the cake: Pour the batter into the prepared pan and smooth the surface. Bake in the preheated oven for 25 to 30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and cut: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Once cooled, lift it out using the parchment paper and cut into approximately 12 equal squares.
- Prepare coating: In a bowl, whisk together the powdered sugar and coconut milk until smooth and pourable to create the lamington glaze.
- Coat the lamingtons: Dip each cake square into the coconut glaze, ensuring all sides are covered, then immediately roll them in unsweetened coconut flakes for a deliciously textured coating. Place on a wire rack or sheet to set before serving.
Notes
- Make sure the cake is completely cooled before dipping to prevent the glaze from melting off.
- Use fresh strawberries for the best flavor, but frozen and thawed can be used in a pinch.
- Ensure the coconut milk is well stirred before measuring to incorporate any cream.
- For a more intense lime flavor, add additional zest or a splash of lime extract.
- Store lamingtons in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
