Mango & Coconut Lamingtons
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus cooling time
Cooking time: 1.5 hours
- 2 cups cake flour*
- 1 teaspoon baking powder
- 1 teaspoon bi-carb
- 1/4 teaspoon salt
- 3/4 cup coconut oil
- 1.5 cups caster or superfine sugar
- 3 eggs, at room temperature
- 1 cup coconut milk soured with 1 tablespoon lemon juice
Glaze and to roll
- 1 cup mango puree
- 1.5 cups icing sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons water
- 2 teaspoons gelatine powder
- 1 cup cream
- 3-4 cups desiccated coconut
To make cake flour, replace 2 tablespoons of a cup of flour with cornflour/fine cornstarch
Step 1 - Line a 18x28cm (7.2x11.2inch) tray with parchment and preheat oven to 135C/275F. Whisk the flour, baking powder, bi-carb and salt in a large bowl. In a large jug measure the coconut oil and sugar and whisk in the eggs and coconut milk. Make a well in the flour and mix in the egg mixture making sure not to overmix.
Step 2 - Pour into the prepared tin and make sure to remove any air bubbles by gently tapping the tray on a surface and pricking the bubbles with a toothpick. Bake for 1 hour 30 minutes (yes it's a long time but we want the cake to be as soft as possible) or until a skewer inserted comes out clean. Cool in the tin for 5 minutes and then remove the cake and cool completely on a wire rack. Trim off any of the hard edges and cut in half horizontally and then into squares.
Step 3 - Place the icing sugar in a food processor (can you tell I hate sifting it?) to remove any lumps and then add the mango puree, lemon juice and vanilla. Place the water in a microwave proof bowl and sprinkle gelatine powder over it. Microwave for 15 second until it becomes a clearish liquid and then add to the mango mixture and stir well. Whip the cream until stiff (I don't add any sugar to it as the mango sauce and cake are sweet but add a little vanilla sugar if you want). Spread the coconut out in a shallow dish and then line a tray with parchment.
Step 4 - Spread the cream between the lamington squares and then dip each square in the mango sauce and then the coconut resting them on the parchment lined tray. These need to be kept in an airtight container in the fridge.