COCONUT AND RASPBERRY LAMINGTONS

EQUIPMENT:

Oven set to 160c

Square and deep-rimmed baking tray (ooo errr)

Patience to spread jam on every surface you will see.

INGREDIENTS:

Coconut Sponge…

• 225g Coconut Oil

• 300g Caster Sugar

• Zest of 1 Lime

• 4 Medium Eggs

• 375g Self Raising Flour

• 150g Toasted Desiccated Coconut (optional, because it’s a bit more work)

Raspberry Jam

• 300g Frozen Raspberries

• Juice of 1 Lime

• 150g Caster Sugar  

 METHOD:

For the Coconut Sponge…

Cream the solid coconut oil and sugar until light and fluffy (if you are making this in the summer or during a hot day you may have to refrigerate the coconut oil until solid)

Add the eggs one by one and mix until evenly incorporated.

Fold the flour through the batter until evenly incorporated (you can add 150g of toasted desiccated coconut to add another layer of coconut flavour, but it’s purely optional!)

Bake for 15 minutes at 160c until it starts to turn golden. Remove from the oven and while still warm, carefully remove from the baking tray and leave to cool on a wire rack.

For the Raspberry Jam…

Combine everything in and cook until it looks jam ok that’s not helpful, cook until all the juices have evaporated and you have a thick consistency which holds its shape when you push a spoon through (have I just described jam? Well then, we ‘ve made jam).

To Assemble…

Cut the sponge into squares then slice each cake into half horizontally (it may take a bit longer but this is much easier than trying to cut the entire sponge in half before portioning.). Use the jam to sandwich the two layers of sponge together. Finish by spreading the remaining jam all over the external surfaces of the lamingtons before rolling in desiccated coconut (you will need about 200g Desiccated Coconut and oh yes it goes everywhere to have the hoover at the ready once you’ve finished.)