Strawberry Lime Coconut Lamingtons

There’s something magical about making Strawberry Lime Coconut Lamingtons that brings back memories of sunny afternoons spent in the kitchen with family. I remember my grandmother sharing her secrets about the perfect sponge cake while zesting a lime, the fragrance filling the air with a promise of sweetness. This recipe is a delightful combination of flavors that dances on your palate, blending the tartness of lime with the sweetness of strawberries and the richness of coconut. It’s not just a dessert; it’s a celebration of spring! Every bite of these lamingtons reminds me of the joy of sharing treats with loved ones, making it a go-to recipe for gatherings, birthdays, or simply a much-needed pick-me-up at home.

Ingredients Overview for Strawberry Lime Coconut Lamingtons

When it comes to making Strawberry Lime Coconut Lamingtons, the ingredients play a pivotal role in crafting that perfect balance of flavors and textures. The rich, creamy taste of unsalted butter brings moisture, while the granulated sugar adds sweetness. Fresh lime zest and lime juice provide that zesty kick, beautifully complemented by strawberry preserves. Each ingredient is carefully chosen to work together, creating a delightful dessert that’s sure to impress.

• Unsalted Butter: 1 cup (227 grams), softened. The foundation of our cake, it ensures a rich flavor and moist texture.
• Granulated Sugar: 1½ cups (300 grams). It sweetens the cake, balancing the tartness of the lime perfectly.
• Lime Zest: 1 tablespoon (6 grams). This adds a bright, zesty flavor that elevates the entire dessert.
• Eggs: 4 large (200 grams), separated. Essential for structure and moisture; the yolks add richness while the whites create a light texture.
• Vanilla Extract: 1 teaspoon (4 grams). A hint of warmth and depth to complement the other flavors.
• Coconut Extract: ¾ teaspoon (3 grams). This adds a tropical twist, enhancing the overall coconut flavor.
• Cake Flour: 2½ cups (313 grams). This is the backbone of our sponge cake, giving it a fine texture.
• Baking Powder: 1½ teaspoons (7.5 grams). This helps the cake rise and achieve its light, airy crumb.
• Kosher Salt: 1 teaspoon (3 grams). A small amount enhances the sweetness of the cake.
• Baking Soda: ¼ teaspoon (1.25 grams). This works alongside the baking powder for perfect leavening.
• Coconut Milk: 1¼ cups (300 grams), unsweetened. Adds creaminess and a subtle coconut flavor.
• Lime Juice: 3 tablespoons (45 grams). This provides acidity, balancing the sweetness of the cake.
• Strawberry Preserves: ? cup (107 grams). This is the star of our filling, bringing sweetness and a fruity burst.
• Flaked Coconut: Unsweetened, for coating. This adds texture and completes the lamington look.

How to Cook Strawberry Lime Coconut Lamingtons

Making Strawberry Lime Coconut Lamingtons is easier than you might think! Just follow these simple steps, and you’ll be on your way to creating a deliciously layered dessert that everyone will love. Ready to get started? Let’s dive into the process!

1. Preheat your oven to 350°F (180°C). Prepare a 13×9-inch baking dish by spraying it with baking spray that contains flour. This ensures that your cake will come out easily once baked.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat unsalted butter, granulated sugar, and lime zest at medium speed until fluffy, which should take about 3 to 4 minutes. Remember to stop and scrape down the sides of the bowl to ensure everything is mixed well.
3. Once fluffy, add the egg yolks one at a time, making sure to beat well after each addition. This step is crucial for emulsifying the mixture, giving your cake that rich texture.
4. Now, beat in the vanilla extract and coconut extract, creating a beautifully flavored batter that smells divine.
5. In a separate medium bowl, combine the cake flour, baking powder, kosher salt, and baking soda. This mixture will help give your cake the right texture.
6. In another small bowl, combine the coconut milk and lime juice. This will add moisture and flavor to the cake.
7. With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the coconut milk mixture. Start and end with the flour mixture to achieve the best results. Beat just until combined after each addition; overmixing can lead to a dense cake.
8. Transfer the batter into a large bowl. Clean the stand mixer bowl and switch to the whisk attachment. Beat the egg whites at high speed just until stiff peaks form. This means the egg whites should be glossy and hold their shape firmly when you lift the whisk.
9. Gently fold the beaten egg whites into the batter in three additions. The goal is to maintain as much air in the mixture as possible, creating a light and fluffy cake.
10. Pour the batter into the prepared baking pan, smoothing the top with a spatula if necessary. Place it in the oven and bake for about 30 minutes, or until a wooden pick inserted in the center comes out clean. The cake should be lightly golden on top.
11. Allow the cake to cool completely in the pan on a wire rack. Once cooled, transfer it to a large cutting board.
12. Using a long serrated knife, level the cake to about 1 inch tall. This will create a flat surface for easy layering. With one long side closest to you, cut the cake into 2 (8¼x6-inch) rectangles.
13. Spread a layer of strawberry preserves onto one rectangle, and then top it with the remaining rectangle to create a sandwich of cake and preserves.
14. Gently cut the layered cake into 12 (2-inch) squares. This is where the fun begins!
15. Place a wire rack on a rimmed baking sheet and arrange the cake squares about 1 to 2 inches apart on the rack. Freeze until firm, which should take about 45 minutes to 1 hour. This step helps the glaze stick better.
16. While the cake squares are freezing, prepare the strawberry glaze in a tall, narrow container. This will make dipping easier. When the cake squares are firm, take them out of the freezer.
17. Using a wooden skewer, pick up each cake square and dip it into the glaze until fully covered. Allow the excess glaze to drip back into the container. Return each dipped square to the wire rack and let them stand until completely set, which should take about 30 minutes.
18. Finally, pour the flaked coconut onto a small baking sheet. Use a spatula or wooden skewer to roll each cake square in the coconut, coating them thoroughly. Place the finished lamingtons on your desired serving dish.
19. Let the lamingtons come to room temperature for about 1 to 2 hours before serving. You can refrigerate them in an airtight container for up to 3 days, but they’re best enjoyed fresh!

How to Switch It Up

If you’re looking to customize your Strawberry Lime Coconut Lamingtons, here are some great ideas to make this recipe your own:

• Storage: For optimal freshness, store your lamingtons in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze unglazed cake squares for up to 2 months. Just ensure they’re wrapped tightly to avoid freezer burn.
• Pairing: These delightful lamingtons are perfect alongside a cup of tea or coffee, making them a great afternoon treat.
• Flavor Variations: Feel free to experiment with different fruit preserves like raspberry or apricot for a unique twist on the traditional lamington.
• Coconut Coating: Use sweetened flaked coconut for a sweeter finish if you prefer a bit more sweetness in your lamingtons.
• Serving Ideas: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience!

How to Enjoy Strawberry Lime Coconut Lamingtons

Enjoying your Strawberry Lime Coconut Lamingtons is all about embracing the flavors and the experience. Here are some ideas on how to serve and enjoy these delightful treats:

• Afternoon Tea: These lamingtons are a perfect addition to your afternoon tea spread. Their vibrant colors and delicious flavors make them a standout treat!
• Celebrations: They’re great for birthdays, picnics, or any special occasion, bringing a taste of joy to your gatherings.
• Family Treats: Surprise your family after dinner with these delightful desserts. They’re sure to bring smiles and happy faces!
• Seasonal Celebrations: Perfect for spring or summer, the fruity flavors resonate beautifully with the warmer weather.
• Storage Tips: Keep any leftovers in an airtight container to maintain their freshness. They can also be stored in the refrigerator for a few days.
• Pairing Suggestions: Serve with fresh fruits like berries or a light salad to balance the sweetness and add a refreshing touch.

FAQ

Conclusion

In conclusion, Strawberry Lime Coconut Lamingtons are a delightful dessert that captures the essence of spring with their fresh flavors. They not only look beautiful but also taste amazing, making them a perfect treat for any occasion. I encourage you to try making them; your loved ones will be impressed, and you might just find a new favorite recipe in the process!

Strawberry Lime Coconut Lamingtons

The ultimate treat for spring gatherings, Strawberry Lime Coconut Lamingtons combine refreshing flavors of tart lime and sweet strawberries, all enveloped in a rich coconut coating. This easy dessert is sure to impress your guests and satisfy your sweet cravings!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: Australian

Calories: 270

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Unsalted Butter softened
• 1.5 cups Granulated Sugar
• 1 tablespoon Lime Zest
• 4 large Eggs separated
• 1 teaspoon Vanilla Extract
• 0.75 teaspoon Coconut Extract
• 2.5 cups Cake Flour
• 1.5 teaspoons Baking Powder
• 1 teaspoon Kosher Salt
• 0.25 teaspoon Baking Soda
• 1.25 cups Coconut Milk unsweetened
• 3 tablespoons Lime Juice fresh
• 0.5 cup Strawberry Preserves
• Flaked Coconut for coating

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Frying Pan
• Whisk

Method

 

1. Preheat your oven to 350°F (180°C). Prepare a 13x9-inch baking dish by spraying it with baking spray that contains flour. This ensures that your cake will come out easily once baked.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat unsalted butter, granulated sugar, and lime zest at medium speed until fluffy, which should take about 3 to 4 minutes. Remember to stop and scrape down the sides of the bowl to ensure everything is mixed well.
3. Once fluffy, add the egg yolks one at a time, making sure to beat well after each addition. This step is crucial for emulsifying the mixture, giving your cake that rich texture.
4. Now, beat in the vanilla extract and coconut extract, creating a beautifully flavored batter that smells divine.
5. In a separate medium bowl, combine the cake flour, baking powder, kosher salt, and baking soda. This mixture will help give your cake the right texture.
6. In another small bowl, combine the coconut milk and lime juice. This will add moisture and flavor to the cake.
7. With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the coconut milk mixture. Start and end with the flour mixture to achieve the best results. Beat just until combined after each addition; overmixing can lead to a dense cake.
8. Transfer the batter into a large bowl. Clean the stand mixer bowl and switch to the whisk attachment. Beat the egg whites at high speed just until stiff peaks form. This means the egg whites should be glossy and hold their shape firmly when you lift the whisk.
9. Gently fold the beaten egg whites into the batter in three additions. The goal is to maintain as much air in the mixture as possible, creating a light and fluffy cake.
10. Pour the batter into the prepared baking pan, smoothing the top with a spatula if necessary. Place it in the oven and bake for about 30 minutes, or until a wooden pick inserted in the center comes out clean. The cake should be lightly golden on top.
11. Allow the cake to cool completely in the pan on a wire rack. Once cooled, transfer it to a large cutting board.
12. Using a long serrated knife, level the cake to about 1 inch tall. This will create a flat surface for easy layering. With one long side closest to you, cut the cake into 2 (8¼x6-inch) rectangles.
13. Spread a layer of strawberry preserves onto one rectangle, and then top it with the remaining rectangle to create a sandwich of cake and preserves.
14. Gently cut the layered cake into 12 (2-inch) squares. This is where the fun begins!
15. Place a wire rack on a rimmed baking sheet and arrange the cake squares about 1 to 2 inches apart on the rack. Freeze until firm, which should take about 45 minutes to 1 hour. This step helps the glaze stick better.
16. While the cake squares are freezing, prepare the strawberry glaze in a tall, narrow container. This will make dipping easier. When the cake squares are firm, take them out of the freezer.
17. Using a wooden skewer, pick up each cake square and dip it into the glaze until fully covered. Allow the excess glaze to drip back into the container. Return each dipped square to the wire rack and let them stand until completely set, which should take about 30 minutes.
18. Finally, pour the flaked coconut onto a small baking sheet. Use a spatula or wooden skewer to roll each cake square in the coconut, coating them thoroughly. Place the finished lamingtons on your desired serving dish.
19. Let the lamingtons come to room temperature for about 1 to 2 hours before serving. You can refrigerate them in an airtight container for up to 3 days, but they’re best enjoyed fresh!

Notes

• Tip 1: For optimal freshness, store your lamingtons in an airtight container at room temperature for up to 3 days.
• Tip 2: You can freeze unglazed cake squares for up to 2 months. Just ensure they're wrapped tightly to avoid freezer burn.
• Tip 3: These delightful lamingtons are perfect alongside a cup of tea or coffee, making them a great afternoon treat.
• Tip 4: Feel free to experiment with different fruit preserves like raspberry or apricot for a unique twist on the traditional lamington.
• Tip 5: Serve with fresh fruits like berries or a light salad to balance the sweetness and add a refreshing touch.

Previous PostGreen Goddess Salad

Next Post No Bake Peanut Butter Bars

Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!