This Lamington Torte is an adaptation of Australia’s much loved snack, Lamington Squares. Traditionally, they are made of sponge cake, dipped in chocolate and rolled in desiccated coconut. The sponge can also be split and filled with whipped cream or jam.
However, in researching this treat, I found that here in the states the cake usually runs to a butter cake. The recipes did stay true to the original powdered sugar icing.
The Cake
I liked the idea, but I am not a fan of sponge cake except in a few instances where nothing else will do. My Lamington Torte consists of four layers of yellow butter cake, raspberry jam filling and a rich chocolate ganache rather than the powdered sugar based icing.
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Toasted vs. Burned Coconut
I also use sweetened coconut that is toasted then flattened with a rolling pin so it lies flatter than regular coconut when covering the cake. Toasting coconut is one of those things in baking where you need to be around, as it has to be stirred every few minutes to achieve a luscious deep golden brown. Unless, of course, you go to have lunch in the den with your husband and leave the timer in the kitchen. When you do that this is what your coconut will look like. Don't do this!
Lamington Torte Filling
The fillings are rich so they are spread thinly. The cake is finished in a very thin layer of ganache into which the toasted coconut is pressed. This insures that with every bite you taste all the components whereas either the raspberry or the chocolate could dominate with thicker fillings.
This Lamington Torte is great for beginners since there is no decorating. It isn't necessary for the glaze to be perfect since it will be covered by the coconut. This cake freezes well so can be made ahead.
Following my usual practice, I baked the yellow cake in four layers rather than split two layers. However, if you have only two pans, then split the cake layers.
Lamington Torte
Ingredients
Lamington Torte
Yellow Cake
- 4 layers of Yellow Cake
- 1 cup Dark Satin Ganache, Recipe Below
- ⅔ cup seedless raspberry jam
- 8 ounces sweetened coconut
Dark Satin Ganache
- ¼ cup 40% or heavy cream
- 2 tablespoons clear cornsyrup
- 2 ½ tablespoons butter (37 grams or 1 ⅓ ounces)
- 5 ounces semisweet chocolate (140 grams)
- Toasted Coconut
- 8 ounces sweetened shredded coconut
Instructions
Lamington Torte
- Bake the cake in four 9" layers and cool. Alternately, bake in two and slice in half horizontally when cool. This is easiest to do if you freeze the cakes first. Thaw for about 10 minutes and slice.
Dark Satin Ganache
- Combine the cream, cornsyrup and butter in a small saucepan.
- Heat until the butter melts but do not let it boil.It should be steamy hot but not boiling.
- Remove from the heat and submerge the chocolate.
- Wait for 2 minutes the gently whisk until smooth.
- Set aside at room temperature until thickened.This may take several hours.
Toasted Coconut
- Preheat the oven to 350 degrees. Spread the coconut evenly on a rimmed baking sheet.
- Bake for about 8 minutes. With a pancake turner, turn the coconut and return to the oven. Toast for 2 to 3 minutes, then stir again. Repeat until the coconut is evenly browned. Set aside to cool.
- When cool, place a piece of waxed paper over the coconut and crush with rolling pin. Stir the coconut, replace the paper and roll over it again to make sure the coconut is uniformly crushed.
Assembly
- Place one layer of cake on a cake board or cake plate Spread with a scant ⅓ cup of jam.
- Place the second layer of cake on a piece of parchment or waxed paper and top with a scant ⅓ cup of ganache. Place on top of the first layer.
- Place the third layer on waxed paper and spread with a scant ⅓ cup jam. Place on top of the ganache layer.
- Top with the fourth layer of cake.
- Spread a thin layer of chocolate ganache on the sides and top of the cake.
- Immediately, press the coconut onto the ganache. Refrigerate at this point to set the ganache. It is easiest to do this by picking the torte up by placing the left hand underneath the board and scooping the coconut in the right hand and pressing it into the ganache.
- After the initial refrigeration, the cake can be stored at room temperature.
Notes
Nutrition
I visited these blogs in researching this blog. You may find these interesting also.www.joyofbaking.com/Lamingtons.
https://www.marthastewart.com/334313/lamingtons
https://australianfood.about.com/od/bakingdesserts/r/Lamingtons.htm
https://www.davidlebovitz.com/2011/11/lamingtons-recipe-chocolate-coconut-cake/
Mark Mayer says
I agree with Helen that butter cakes are so much more delicious than sponge cakes. This modified Lamington is delicious. I’ve tried it with both apricot and raspberry fillings. It has become a staple when inviting guests for late afternoon coffees or festive dinners. Take Helen’s advice and watch that coconut when toasting. Blackened coconut, unlike fish, doesn’t taste very good!
Helen S Fletcher says
Hi Mark, Ahh, one of my favs. I got into a bit of trouble with someone for changing the cake but that's what baking is about. To each his own.
Elizabeth says
I love the burned coconut story!
Helen S Fletcher says
Hi Elizabeth, I didn't when it happen but find it quite amusing now. It was a good lunch!
Mari says
'Looks too good and since I can split time to make it I can try. One question. Are you not using Pinterest any more? I don’t see it on your recipes any more.
Helen S Fletcher says
Hi Mari, good to hear from you. We are still getting this new format set up. I have a new IT person so I'll let her know about pintrest.
Don Massey says
This looks amazing and adding this to my list to try. What a show stopper this will be at Easter! Perhaps instead of the traditional White Coconut Cake? I have used your yellow cake recipe for a while and it's definitely a keeper (...well, right up there with most of your recipes I have in my collection!)
Helen S Fletcher says
Thanks Don. This is definitely worth a try.
RobL says
What a great idea! Gonna try it for.... March the 12th. Why? Just because. I don't have anything else I've planned to bake on that day.
I've been making Lamingtons for many years on January 26th, Australia Day, for the kids, and now for the grand kids for the same reason, just because. We don't have any connection to Australia other than we like cake, coconut and chocolate. What better reasons could there be?
Thank you Helen for this great idea.
Helen S Fletcher says
Hi Rob, What a great idea you let me know. Love it. And for no reason!! Even better. I agree the combination can't be beat.
Ellen says
I just wondered about 2 things: first how large a diameter cake layer pan and secondly, can I make it less sweet by using bittersweet chocolate or unsweetened coconut, but I can also leave it alone. .
Helen S Fletcher says
Hi Ellen, Thank you for pointing out I forgot the size of the pan. Of course you can change those items if you prefer as long as you realize it will alter the taste.
sallybr says
that is just outstanding............. OUTSTANDING!
Helen S Fletcher says
Thank you Sally.
Bob McDermotth says
Having lived in Australia for some time and quite familiar with their Lamingtons ;Is it not a culinary blasphemy to use a yellow layer cake instead of the traditional sponge cake base ..?
I don't care if you hate sponge base but you are not doing justice to the favorite cake they way they are made down under as you are bastardizing it actually......
hfletcher says
Hi Bob - Sorry you don't like my version. But in my research, the Lamington is a snack cake not a torte. Since I used the cake, the chocolate and the coconut and turned it into a torte not a snack square, I really consider it a different product based on the Lamington square, which I thought I covered in the introduction. I clearly stated I did not care for their version so it is ok for them not to care for mine. Food is all about taste and all of us don't agree on the same thing. Thanks for writing though.
Vicki Bensinger says
Beautiful cake and great tutorial.
hfletcher says
Thanks so much Vicki. I appreciate this especially coming from you.