Have you ever heard of Lamington’s? They’re delicious little squares of sponge cake dipped in chocolate and then covered in flaky coconut. They originate from Australia, and although I’m not absolutely sure, I think they might be Australia’s National Dessert. If not, they should be! This Lamington Cream Cake is a variation on a really good thing. Lamington purists may not approve, but I think that creamy custard in the middle of those two layers of chocolate and coconut dipped sponge cake really make it sing! Strawberry jam is another option for a filling and sometimes both the custard and jam are used. I’m thinking that seedless raspberry jam would be another yummy filling to try.
Don’t let the multiple steps in the recipe discourage you from making this truly memorable cake – it’s worth the little extra effort. I have this one in the “repeat” category!
- 9 tablespoons butter (1 stick, plus 1 tablespoon)
- 3 tablespoons honey
- 3 large eggs at room temperature, beaten
- 1 cup, plus 3 tablespoons self-raising flour*
- 6 ounces milk chocolate chips
- 1⁄3 cup heavy cream
- 6 egg yolks, room temperature
- 5 1/2 teaspoons cornstarch
- 2 cups half ‘n half (light cream)
- 1/4 cup honey
- 2 1/2 teaspoons vanilla extract
- 1 cup dessicated coconut, unsweetened
- In a medium bowl, whisk cornstarch and honey together, then whisk in the eggs until thoroughly combined.
- In a saucepan heat the milk and vanilla until warm (you don’t want it to get too hot!), remove from the heat and very slowly add the milk to the egg mixture.
- Put the mixture back into the saucepan, whisking constantly until it boils. Remove from the heat, continuing to whisk until it thickens to custard consistency.
- When the filling has cooled for about 5 minutes or so, place plastic wrap directly on top of the pudding so that it doesn’t form a skin. Cool completely.
- Grease an 8-inch round cake pan (or use a flour/oil spray like Baker’s Joy), set aside.
- Melt butter and honey in a small pan over low heat until it bubbles lightly (very warm, but not hot).
- Sift flour into a large bowl. Stir in the butter-honey mixture. Stir in the beaten eggs. Using a whisk, mix until smooth.
- Pour the mixture into the prepared cake pan.
- Bake in the center of the oven for 30-35 minutes, turning halfway through baking time. A toothpick should come out clean, when poked into the middle of the cake.
- Let cake cool for 10 minutes before turning out onto a rack to cool completely. Slice in half.
For the chocolate coating:
- Place chocolate chips into a medium bowl.
- Heat cream until hot, but not boiling (I microwaved mine for 45 seconds on High in an 800w microwave); pour over chocolate and let sit for 1 minute. Stir until smooth. Pour into a shallow pie or cake pan.
- Spread coconut out in a shallow pie pan.
- Roll the edges of both cake layers in the chocolate, then roll both cake layers edges in the coconut.
- Gently dunk the top of the top cake layer in chocolate, transfer to a rack and sprinkle coconut over the top until fully covered.
- Chill until the chocolate sets, at least 1 hour.
- When the chocolate on the cake has set, place bottom cake layer on your serving plate.
- Spoon on the cream, smoothing with a spatula to within 1/4 inch of the edge of the cake. The cream should be about 1/2” thick.
- Put top layer on and you have Lamington Cream Cake!
*If you don’t have self-rising flour on hand, just add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to 1 cup of flour, and whisk to mix.