Sunday, March 4, 2012

Coconut.....Hate or Love???



I do have to admit I am NOT a fan of coconut! It is not something I jump to use when I bake. But I came across this little treat from Australia that is so worth it. The original Lamington usually contains chocolate sauce instead of the buttered-rum sauce. While the original version is amazing, this creation takes it a notch higher with a little rum (actually not a little...). 

This dessert consists of a great moist cake, buttered-rum caramel sauce and toasted coconut. The combination creates a wonderful treat to enjoy or share. (and this from a non-coconut lover....) I hope you enjoy this recipe as much as I did (as well as my neighbors...who stole the tray from me before I took my coat off) so I offer you Buttered-Rum Lamingtons. 

Note: I recommend chilling the squares of cake before you roll in the Buttered-Rum sauce. 

So what ingredient have you used in the past that you were never a fan of but a recipe changed your opinion?? I would love to hear....

Buttered-rum Lamingtons
Adapted from Oregonlive.com

Cake:
2 1/2 C Unbleached Flour
2 tsp Baking Powder
1/4 tsp Salt
3 Eggs
1/2 C Dark Rum
1/2 C Heavy Whipping Cream
2 tsp Vanilla
3/4 C Unsalted Butter
1 1/3 C Sugar

Sauce:
2 C Brown Sugar, packed
1/2 C Unsalted Butter
1 C  Heavy Whipping Cream
1 tsp Kosher Salt
1/2 C Dark Rum (divided)

5 to 6 C Sweetened Shredded Coconut, toasted (*see below)

To make cake: Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch glass baking dish and  line the bottom with a piece of parchment. In a bowl, combine flour, baking powder and salt.In a separate bowl, beat the eggs. Combine rum, cream and vanilla in another bowl. (yes, I know this is a lot of bowls...but the end with be worth it..lol)

Place butter in a bowl and beat until creamy.  Add in sugar and beat until light and fluffy, about 5 minutes. Pour in eggs, a little at a time, until combined and beat for about 2 minutes.

Put mixer on low and alternate adding flour and rum/cream mixture until well combined. Pour batter into prepared pan, smooth the top, and bake for 30 minutes.  Cool completely on a wire rack. Then  cover and refrigerate for several hours or overnight, until cold and firm.

To make sauce: In a medium saucepan, place brown sugar, butter, cream and salt. Set over medium heat and bring to a simmer. Cook for 5 minutes, add 1/4 cup of the rum and continue simmering for 2 minutes. Remove from heat and stir in the remaining 1/4 cup rum. Remove from heat and cool completely before coating cakes.

To assemble lamingtons: Trim off edges of cold cake and cut into 1 1/2-inch squares. (Hint: Do in stages and keep cake in fridge to keep cold). Place toasted coconut in a shallow pan and set the caramel sauce in a bowl (it should be cool but still saucy). Roll cake in sauce to completely cover and then pat coconut onto sauce until coated on all sides. Refrigerate cakes in an airtight container until ready to serve.

Note: To toast coconut, spread out on a rimmed baking sheet and place in a 350-degree oven. Toast, stirring every 5 minutes until most of the shreds have turned golden brown.

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