Ingredients
| COCONUT CAKE | |
| 60g soft butter | |
| 120g sugar | |
| 3 egg whites | |
| 100g flour (gluten free, if desired) | |
| ¾ teaspoon baking powder | |
| 30g desiccated coconut | |
| 90g coconut cream | |
| RASPBERRY COMPOTE | |
| 1½ sheets gelatine | |
| 160g seedless raspberry purée (see Note) | |
| ¼ teaspoon vanilla bean paste | |
| 40g sugar | |
| 1½ teaspoons pectin | |
| ¼ teaspoon citric acid | |
| RASPBERRY MOUSSE | |
| 2½ sheets gelatine | |
| 200g seedless raspberry purée (see Note) | |
| 20g sugar | |
| 200g cream | |
| WHIPPED COCONUT CREAM | |
| 100g cream | |
| 50g coconut cream | |
| 20g icing sugar | |
| ¼ teaspoon vanilla bean paste | |
| TO FINISH | |
| 200g desiccated coconut | |
| whipped coconut cream | |
| freeze-dried raspberries, crushed |
A sponge with a raspberry jam centre, covered with a raspberry soak and desiccated coconut, the lamington is a real classic Kiwi treat. I’ve tried to add my touch to it by turning it into a petit gâteau while still focusing on the raspberry and coconut flavours. The white desiccated coconut on the outside of the gâteau looks beautiful, but you can also toast it for a golden-brown colour and flavour if you prefer.
View the recipe collection here
Instructions
| 1. | COCONUT CAKE |
| 2. | Preheat the oven to 170°C and line a tin 16cm x 26cm and 3.5cm deep. |
| 3. | In a bowl, whisk the butter and sugar together until smooth. |
| 4. | Whisk in the egg whites until fully combined. |
| 5. | Add the flour, baking powder and desiccated coconut and whisk until smooth, followed by the coconut cream. |
| 6. | Pour into the lined tin and bake for 10-12 minutes, until the cake is just set to the touch, but not yet starting to get any colour on it. |
| 7. | Leave to cool while you make the compote. |
| 8. | RASPBERRY COMPOTE |
| 9. | Soak the gelatine sheets in cold water until soft. Drain and set aside. |
| 10. | Bring the raspberry purée and vanilla to a boil. |
| 11. | In a bowl, whisk the sugar, pectin and citric acid together. |
| 12. | Whisk this into the boiling purée and continue to cook for 1 minute, whisking constantly. |
| 13. | Remove from the heat and whisk in the gelatine. |
| 14. | Pour over the coconut cake and level off with a palette knife. |
| 15. | Freeze for at least an hour before making the raspberry mousse. |
| 16. | RASPBERRY MOUSSE |
| 17. | Soak the gelatine sheets in cold water until soft. |
| 18. | Drain and put in a small pot with 20g of raspberry purée and the sugar. |
| 19. | Cook over a low heat, stirring constantly until the gelatine has completely melted into the purée. |
| 20. | Remove from the heat and stir in the remaining purée. |
| 21. | Whip the cream to medium peaks. |
| 22. | Once the raspberry base has cooled to about 30°C, or body temperature, fold in the cream until just combined. Pour over the frozen compote and level off with a palette knife. |
| 23. | Freeze overnight, or until solid. |
| 24. | PORTIONING |
| 25. | See Techniques section (here)) on how to portion your petit gâteau. |
| 26. | Portion the gâteau into 24 pieces that are 4 x 4cm squares and store frozen until ready to finish. |
| 27. | WHIPPED COCONUT CREAM |
| 28. | Whisk everything together until it forms stiff peaks. |
| 29. | Use immediately to finish the gâteaux, as below. |
| 30. | TO FINISH |
| 31. | Place the coconut in a shallow tray or bowl. |
| 32. | Leave the portioned frozen gâteaux out at room temperature for 5 minutes. |
| 33. | Press each side of the gâteaux and the top into the coconut to coat the mousse. |
| 34. | Use a teaspoon to create a quenelle of cream to add on top of each gâteau. |
| 35. | Top with a few pieces of crushed freeze-dried raspberry and allow to defrost fully before serving. |
Pâtisserie Made Simple:
The Art of Petits Gâteaux,
by Maxine Scheckter,
photography by Amber-
Jayne Bain, published
by Bateman Books,
RRP $69.99. Release
date March 2025.