Coconut Lamington Cake

Ingredients

CAKE -------------

1 cup (250 mL) granulated sugar

5 large eggs, at room temperature

2 tsp (10 mL) vanilla extract

1 cup (250 mL) all-purpose flour (spooned and levelled)

1 tsp (5 mL) baking powder

1/4 tsp (1 mL) salt

1/4 cup (60 mL) unsalted butter, melted, cooled slightly

CHOCOLATE ICING -------------

1/2 cup (125 mL) unsalted butter, at room temperature

3/4 cup (175 mL) icing sugar

1 tbsp (15 mL) whipping cream or milk

2 oz (55 g) dark (70 per cent) chocolate, melted, cooled

ASSEMBLY -------------

1 cup (250 mL) sweetened shredded coconut, divided

1 cup (250 mL) whipping cream

1 tbsp (15 mL) icing sugar

1 tsp (5 mL) pure vanilla extract

3 tbsp (45 mL) raspberry jam

Directions

Preheat oven to 350°F (177°C). Grease bottoms of two 8-inch (20-cm) round cake pans, but leave sides ungreased. Line bottoms with rounds of parchment paper.

For the cake, combine sugar, eggs and vanilla in bowl of a stand mixer fitted with whisk. Beat on high speed until tripled in volume and very pale, 7 to 8 minutes. Stop machine

Whisk flour, baking powder and salt in a small bowl. Sift flour mixture into egg mixture. Using a silicone spatula, gently fold in flour mixture. Fold in melted butter until combined

Divide batter evenly between prepared pans and smooth tops. Bake in centre of oven until tops are golden brown and a toothpick inserted into centres comes out clean, 23 to 27 minutes. Transfer to wire rack and cool completely. Once cool, run knife around edge of cakes to loosen, invert on a wire rack

For the icing, combine butter, icing sugar and milk in bowl of a stand mixer fitted with paddle. Beat on medium-high until light and fluffy, about 3 minutes. Add chocolate and beat to combine, about 1 minute, scraping down sides of bowl as needed

To assemble, spread out 3/4 cup (175 mL) coconut on a small baking sheet. Thinly ice sides of both cakes with chocolate icing using a palette knife or butter knife. (It helps to hold the cake in your hand and rotate while icing.) Once coated, roll the cake like a wheel in coconut, pressing to stick. Repeat with second layer. Evenly spread remaining icing on top of one cake layer. Top with remaining shredded coconut from tray

Combine cream, icing sugar and vanilla extract in bowl of a stand mixer fitted with whisk. Whip on high speed until cream holds stiff peaks, 2 to 3 minutes. Fold in remaining 1/4 cup (60 mL) coconut

Place cake layer without frosting on top of a cake stand or plate. Evenly spread with raspberry jam to edges. Top with whipped cream. Sandwich with top cake layer with iced side facing up, pressing gently. Refrigerate until ready to serve