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Ingredients:
Sponge Cake:
9 tablespoons, (125 g / 4.5 oz) unsalted butter , softened
1 cup (220g) granulated sugar
1 tsp (5ml) vanilla extract
3 eggs , room temperature
1 3/4 cups (260g) flour , plain/all purpose, sifted
3.5 tsp (16g) baking powder
1/2 cup (125 ml) half and half or milk
Chocolate Coating:
4 cups (480g) confectioners sugar, sifted
1/3 cup (22g) dark cocoa powder
1 tbsp (15g) salted butter
150ml (1/2 cup) warm half and half
1/2 tsp (2.5l) vanilla extract
Coconut Layer:
4 cups shredded coconut
Jam & Cream:
15oz (430g) Cherry jam
16oz (470ml) heavy whipping cream
1 tbsp (12.5g) white sugar
Instructions:
Butter Sponge:
Sift flour and baking powder together.
Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy.
Add eggs one at a time, beating well after each addition so the batter is smooth.
Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
Grease the silicone cake pan.
Pour the batter into the prepared pan and bake at 200F for 45-50 minutes until a skewer inserted into the center comes out clean.
Let the cake cool completely on a wire rack.
Prepare Cake To Coat:
Cut the cake into squares, octagons, or trapezoids LOL
Place the cut cake on a baking dish and cover or use a large tupperware with lid.
Freeze for 1 hr to 1.5 hours for easier handling.
Chocolate Coating:
Combine the coating ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery to allow the coconut to stick.
Coconut Layer:
Place coconut in a shallow bowl or pan with a large surface area to allow you to roll the squares in the coconut.
Place a square of cake in the chocolate coating and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in the coconut. Transfer to tray.
Repeat with remaining sponges.
Stand for 1 to 2 hours, or until set.
Jam & Cream:
Beat cream and sugar until firm peaks form.
Cut coated Lamington in half horizontally. Spread with jam then dollop on the whipped cream. Top with the other half, keep refrigerated.
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