Recipe: Raspberry Coconut and Chocolate Lamingtons for Weymo/GA

RASPBERRY COCONUT AND CHOCOLATE LAMINGTONS
Source: Wayne Harley Brachman
Art Culinaire, Summer, 2001
Servings: 6

FOR THE BANANA CAKE:
6 ounces unsalted butter, softened
1 1/4 cups granulated sugar
3 eggs
2 1/2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3 large bananas, peeled and pureed
1/2 cup sour cream
1 teaspoon vanilla extract
FOR THE PEANUT BUTTER BUTTERCREAM:
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
1 1/4 cup confectioners' sugar, sifted
FOR THE RASPBERRY FROSTING:
1/2 cup granulated sugar
1/2 cup water
2 cups raspberry puree
FOR THE RASPBERRY LAMINGTON ASSEMBLY:
2 cups toasted coconut flakes
FOR THE CHOCOLATE CUP CAKES:
6 ounces unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/4 cups cake flour
1/2 cup unsweetened Dutch processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract 1/2 cup strong coffee, hot
FOR THE VANILLA CREAM FILLING:
3 tablespoons vegetable shortening
3 tablespoons unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup light corn syrup
5 ounces semisweet chocolate, chopped
FOR THE FROSTING:
3/4 cup heavy cream
FOR THE GARNISH:
Strawberries
Mint springs

FOR THE BANANA CAKE:
Preheat the oven to 350 degrees and coat a 6-cup muffin pan with nonstick spray.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar. Beat on high speed for 15 seconds.

Add the eggs, one at a time, beating well after each addition. Continue to mix until the mixture is lemon colored and thick, about six minutes.

On a piece of parchment paper, sift together the flour, baking soda, baking powder, and salt. Repeat twice and set aside.

In a medium bowl, combine the banana puree, sour cream, and vanilla and mix until combined. On low speed add the flour and banana puree in three stages, making sure to scrape down the sides of the bowl between each addition. Remove the bowl from the mixer and transfer the batter to the prepared muffin tin.

Place in the oven and bake for 40 minutes or until done. Remove from the heat and set aside to cool.

Remove from the pan, transfer to a parchment-lined sheet pan, and set aside.

FOR THE PEANUT BUTTER BUTTERCREAM:
In the bowl of an electric mixer, fitted with the paddle attachment, mix the butter and peanut butter on medium speed until well combined.

Reduce the speed and add the sugar in several stages, scraping down the sides of the bowl between each addition. Adjust the speed to high and mix until smooth and light, about four minutes. Remove the bowl from the mixer, transfer the buttercream to a pastry bag fitted with a 1/4-inch round tip, and set aside.

FOR THE RASPBERRY FROSTING:
In a small, covered saucepan over medium heat, bring the sugar and water to a boil, reduce the heat, and simmer until the sugar is dissolved, about two minutes. Remove from the heat and set aside to cool.

Transfer to a medium bowl, whisk in the raspberry puree to combine, and set aside.

FOR THE RASPBERRY LAMINGTON ASSEMBLY:
Using a sharp knife, cut a one-inch round piece from the bottom of each cupcake and reserve.

Pipe some peanut butter buttercream into the bottom, cover with a cupcake piece, and set aside on a parchment-lined sheet pan.

Dip each cupcake into the raspberry frosting, roll in coconut, and set aside on a rack to dry, about 20 minutes.

FOR THE CHOCOLATE CUPCAKES:
Preheat the oven to 350 degrees and coat a 6-cup muffin pan with non-stick spray.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar and mix on high speed for 15 seconds.

Add the eggs, one at a time, scraping down the sides between each addition, and mix until lemon colored and light, about six minutes.

On a piece of parchment paper, sift together the flour, cocoa powder, baking soda, baking powder and salt. Repeat twice and set aside.

Reduce the mixer speed to low and add the flour, buttermilk, vanilla, and coffee in three stages, scraping down the sides of the bowl between each addition.

Transfer the batter to the pre pared pan and place in the oven to bake for 15 minutes, or until done. Remove from the heat and set aside to cool.

Remove from the pan, place on a parchment-lined sheet pan, and set aside.

FOR THE VANILLA CREAM FILLING:
In the bowl of an electric mixer fitted with the paddle attachment, combine the shortening and butter on high speed and mix until well combined. Reduce the speed and gradually add the confectioners' sugar until well combined. Increase the speed and mix until light, about five minutes.

In a small bowl, combine the vanilla and corn syrup. Drizzle the corn syrup into the bowl until well combined and thick, about two minutes.

Remove the bowl from the mixer, set aside two tablespoons of filling, transfer the remaining filling to a pastry bag fitted with a 1/4-inch round tip, and reserve separately.

FOR THE FROSTING:
Place the chocolate in a medium bowl and set aside.

Place the heavy cream in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and pour the cream over the chocolate. Gently stir with a rubber spatula until smooth and set aside.

FOR THE CHOCOLATE CUPCAKE ASSEMBLY:
Using a sharp knife, cut a one inch round piece from the bottom of each cupcake, and reserve. Pipe some vanilla cream filling into the bottom, cover with a cupcake piece, and set aside on a parchment-lined sheet pan.

Dip each of the cupcakes into the chocolate frosting and set aside on a rack to dry, about 20 minutes.

TO FINISH THE CHOCOLATE CUPCAKES:
Place the reserved frosting in a small paper pastry cone and cut the tip to form a small opening. Pipe some frosting in a decorative pattern on top of each and set aside.

TO SERVE:
Place a raspberry Lamington and a chocolate Lamington in a paper pastry cup. Pipe some of the peanut butter cream onto the raspberry Lamington, garnish with a strawberry, a cocktail umbrella, and mint.

NOTE:
Lamingtons are Australian in origin and are believed to be named for the former Baron and Lady Lamington of Brisbane, Australia. It is typically a cake that is dipped in chocolate and rolled in coconut.

Additional information:
Lamington or lemmington - The word lamington means layers of beaten gold. An Australian dessert of little cubes or squares of sponge cake, dipped in chocolate, then rolled in coconut. In Victoria (State of Australia) they often add a layer of raspberry or plum jam. They are served with tea in the afternoon. Lamington's are so popular in Australia that the cakes are a favorite means of raising money for school groups, church's, and scouts and girl guides. These money making adventure are called Lamington Drives.