Coconut Raspberry Teacakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Also known as Lamingtons, these dense, moist cakes are made even more delectable by being bathed in raspberry sauce and rolled in a drift of snowy coconut. Ingredients:
3/4 cup butter, soft |
1 1/2 cups sugar (superfine castor sugar, if you have it) |
1/2 cup coconut milk powder |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 tablespoon vanilla extract |
4 drops coconut, flavor (optional) |
4 large egg whites |
1 large whole egg |
1 1/2 cups unbleached all-purpose flour |
1/2 cup cornstarch |
1/2 cup flour |
1 cup milk, room temperature |
3/4 cup raspberry jam, seedless preferred |
2 tablespoons light corn syrup |
2 tablespoons vanilla syrup or 2 tablespoons water |
2 cups unsweetened coconut (macaroon coconut or flaked coconut, finely chopped) |
Directions:
1. Beat together the butter, sugar, coconut milk powder, baking powder, salt, and flavorings until fluffy.
2. Beat in the egg whites and egg a bit at a time, scraping the bottom of the bowl between additions.
3. Whisk the flour and starch together, then add to the batter alternately with the milk.
4. Place a generous 1/4-cupful of batter into each cup.
5. Bake the cakes for 20 to 24 minutes.
6. Remove from the oven, cool in the pan for 15 minutes, then remove from the pan and cool completely.
7. Warm the jam and syrups or water together.
8. Place the coconut in a shallow pan. Spread a thin layer of jam over the cooled cakes, then roll in the coconut to coat completely.
9. Place on a baking sheet to allow the jam to set up.
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