Raspberry lamingtons

Description

Make the classic Australian cake to share. These lamingtons are filled with homemade raspberry jam and topped with whipped cream and fresh raspberries.

  • 3 Packages (6 ounces each) Driscoll’s Raspberries, divided
  • 1/3 Cup granulated sugar
  • 2 Teaspoons fresh lemon juice
  • 4 Tablespoons (1/2 stick) unsalted butter
  • 1 Cup whole milk
  • 1/2 Cup Dutch process cocoa powder
  • 3 Cups plus 1 tablespoon confectioners’ sugar, divided
  • 2 purchased pound cakes (about 8-inches x 4-inches)
  • 2 Cups shredded, unsweetened coconut
  • 1 1/4 Cups heavy cream
  • 1 Tsp. vanilla extract
  1. PLACE 2 packages of raspberries in a small saucepan.
  2. ADD granulated sugar and lemon juice.
  3. COOK raspberry mixture over medium-high heat until it starts to bubble.
  4. REDUCE heat to medium-low.
  5. CONTINUE COOKING raspberry mixture on medium-low heat for about 12-15 minutes while frequently STIRRING and MASHING berries with a wooden spoon.
  6. CHECK for completeness: Jam should be able to hold its form on a cold spoon.
  7. SET ASIDE jam to cool completely.
  8. MELT butter in a separate small saucepan over medium-low heat.
  9. WHISK IN milk until well incorporated.
  10. WHISK IN cocoa powder until well incorporated.
  11. WHISK IN ½ cup confectioners’ sugar until well incorporated.
  12. WHISK IN another ½ cup confectioners’ sugar until well incorporated.
  13. REPEAT ½-cup additions of confectioners’ sugar until 3 cups of sugar is incorporated.
  14. SET ASIDE chocolate coating to cool completely.
  15. CUT cakes in half horizontally using a serrated knife.
  16. SPREAD raspberry jam over bottom layers of cakes.
  17. REPLACE top layers on cakes.
  18. CUT each cake into 8 pieces.
  19. POUR coconut into a wide, shallow bowl.
  20. SET ASIDE coconut.
  21. COVER a cookie sheet with a piece of parchment paper and place a cooling rack on top of paper.
  22. DIP one cake gently into chocolate coating and TURN cake to coat all sides.
  23. DIP cake into coconut and TURN cake to coat all sides.
  24. PLACE cake onto prepared cooling rack to catch any dripping coating.
  25. REPEAT with all cakes.
  26. CHILL cakes in refrigerator for about an hour or until coating is set.
  27. WHISK heavy cream in a medium bowl until stiff peaks form.
  28. ADD remaining 1 tablespoon confectioners’ sugar.
  29. ADD vanilla extract.
  30. WHISK cream mixture again briefly to incorporate ingredients. Do not over mix.
  31. PIPE or SPOON dollops of whipped cream onto each lamington.
  32. PRESS one raspberry gently into each dollop of whipped cream.
  33. SERVE Raspberry Lamingtons immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g