Lamington Torte

5 from 1 vote

This Lamington Torte combines a tender yellow cake with raspberry jam, a dark chocolate ganache and toasted coconut that was inspired by the Lamington Snack cakes so popular in Australia.

Prep Time45

Cook Time12

Total Time57

Course: Cakes, Tortes

Cuisine: American

Keyword: coconut, Lamington Torte, toasted coconut

Servings: servings

Calories: 902kcal

Author: Helen S Fletcher

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

The cake may be stored covered at room temperature for several days.

To make ahead:

The cake layers, ganache, and toasted coconut may be made ahead. The cake layers can be frozen for several months, well wrapped. The ganache may be refrigerated a week or ten days ahead or frozen for several months. The coconut can be toasted, bagged and held for a month or so in the pantry.

The filled cake, without the chocolate or coconut finish, may be frozen for several months. Freeze the ganache also. Thaw the cake in the refrigerator. Thaw the ganache at room temperature. Heat it briefly to a spreadable consistency and finish the cake as directed above.

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