"Some of my favorite brunch spots in London are run by Australians and that’s where I had my first lamington. My own spin on the Australian classic injects zesty limes and sweet ripe mangoes, taking me right to the beach. For minimal effort, you can make the sponge a day in advance before dipping and rolling on the day you want to serve. To fully immerse yourself into character and feel like you’re living the island life, serve these with cream that’s been whipped with a splash of white rum."
Lime, Coconut and Mango Lamingtons
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Recipe Intro From bakedbybenji
Reprinted with permission from The New Way to Cake by Benjamina Ebuehi, Page Street Publishing Co. 2019. Photo credit: Holly Wulff Petersen.
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- Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 16
Recipe Card
For the Cake
ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tablespoons cornstarch
- 1 tablespoon baking powder
- 2 limes, zested
- 1 cup superfine sugar
- 1 cup unsalted butter
- 1 teaspoon vanilla extract
- 3 eggs
- 1/2 cup milk
For the Puree
ingredients
- 2 medium ripe mangoes
- 3/4 cup confectioners' sugar
- 1 lime, juiced
- 2 cups desiccated or shredded unsweetened coconut
Method
Step 1
Preheat the oven to 350°F (180°C). Grease a deep 8 x 12–inch (21 x 31–cm) baking pan and line with parchment paper, leaving an approximately 1-inch (2.5-cm) overhang on all sides.
Step 2
To make the cake, sift together the flour, cornstarch and baking powder in a medium bowl and set aside. Place the lime zest and sugar in the bowl of a stand mixer or a large mixing bowl. Rub the zest into the sugar with your fingertips until it resembles wet sand. Add the butter and vanilla and beat for 3 to 5 minutes, or until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the flour and milk in alternate batches, starting and ending with the flour. Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 3
To make the puree, peel and roughly chop the mangoes and transfer the pieces into a food processor or blender with the sugar and lime juice. Process until smooth and then pour into a shallow-but-wide dish.
Step 4
Once the cake is completely cool, trim the edges with a sharp knife and cut the cake into 16 even cubes. Dip each square of cake into the mango puree, making sure all sides have been coated, and then roll it in the coconut. Place on a wire rack to firm up and continue with all the cakes.