Ingredients:

200g unsalted butter (at room temperature)

1 cup caster sugar


4 eggs


1 teaspoon vanilla extract


1 1/3 cups self-raising flour


1 teaspoon baking powder

 

Coffee Lamington Cake Using Fresh Espresso

 

Ingredients:

200g unsalted butter (at room temperature)

1 cup caster sugar


4 eggs


1 teaspoon vanilla extract


1 1/3 cups self-raising flour


1 teaspoon baking powder


1/2 cup dried coconut


2 tablespoons milk

1/4 cup water

1/4 cup caster sugar (extra)                           

2 tablespoons espresso coffee

1 tablespoon liqueur (Kahlua)

 

Ganache

2 cups thin cream

400g dark chocolate, coarsely chopped

1 cup shredded coconut

Method:

To make the ganache, combine the cream and chocolate in a saucepan over medium low heat. Stir with a metal spoon until chocolate melts and the mixture is smooth. Transfer to a bowl. Place in the fridge until the mixture is a spreadable consistency.

 


Preheat oven to 170°C. Line two square 20cm (base measurement) cake pans with non-stick baking paper. Use an electric beater to beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla extract and beat until combined. 

 


Sift the flour and baking powder over the butter mixture. Use a metal spoon to fold until combined. Fold in the desiccated coconut and milk. Divide among lined pans and smooth the surfaces. Bake for 30 minutes or until the surfaces are dry and cakes spring back when lightly tapped. Set aside in pans for 5 minutes before turning out onto a wire rack to cool completely.

 


Meanwhile, combine water and extra sugar in a small saucepan over medium heat. Stir until sugar dissolves. Bring to a simmer and cook, without stirring for 5 minutes or until the mixture thickens. Stir in the espresso coffee and liqueur. Set aside for 30 minutes to cool completely.

 

Use a large knife to cut each cake in half horizontally. Brush the cut side of each cake layer with the coffee mixture. Place 1 cake layer, cut-side up, on a plate. Spread with ganache. Repeat with remaining cake layers and ganache. Spread the top and side evenly with the remaining ganache. Sprinkle the cake with shredded coconut, pressing firmly to coat. Serve with cream, if desired but always serve with coffee! :)