You may remember reading about my experience with the best lamington I’ve ever tasted. Named a panna cotta lamington, this goey, rich tribute an Aussie favourite can be found at Flour & Stone bakery in Sydney.
I had my first and only heavenly experience there when I first met Lorraine from Not Quite Nigella last year. Of course I should have expected that meeting up with a self-confessed sweet tooth might result in a little over-indulgence. Ever since that day I’ve been dreaming of the lamington.
At least once a month I see a tweet or a photo on Instagram of some lucky person devouring the delicacy but sadly despite my wishes there is still no Flour & Stone here in Brisbane.
I vowed that for Australia day this year I would recreate the pillow-like cake. I assumed it was probably a case of making up a sponge cake and then soaking it in panna cotta until the two set together in wedded bliss.
What I didn’t expect was to come across the recipe for THE panna cotta lamington! Will didn’t seem to share my enthusiasm when I practically jumped off the couch in excitement after my discovery.
The original version sandwiches two layers of milky cake together with a jam-like berry centre. As this my first attempt with gelatine leaves and third attempt ever at sponge cake I thought I’d leave out that step.
To add an extra boost of coconut goodness I used coconut cream in place of the regular cream the recipe called for hence coconut panna cotta lamingtons. I’ll let you in on a secret. The real reason I used coconut cream was because I didn’t have any regular cream and I couldn’t be bothered going out for it but I’m actually quite please with my lazy results.
After pouring the coconut panna cotta over the sponge it soaked it up within minutes just like a … well just like a sponge.
I hit a bit of a road block with my chocolate melting. I don’t know if it was the weather (let’s blame the weather) but my chocolate kept seizing After throwing out two batches I gave up and used the microwave. You might have more luck than me though.
The bottom photos is to show you how messy this gets. That was actually after I’d cleaned up a litte. Make sure you clear a lot of bench and keep anything you don’t want to cover in chocolate well out of the way.
I was pretty happy with my first attempt at coconut panna cotta lamingtons. I’d still buy the original version from Flour & Stone should I happen to find myself in the neighbourhood but here in Brisbane, I’ll settle for and enjoy my own homemade version.
Keep them in the fridge until you’re ready to devour them. The gooey, rich centre adds just enough to elevate the humble afternoon tea treat into a decadent dessert. Enjoy!
- 300g butter
- 300g superfine sugar
- 5 eggs, beaten
- 300g self-rising cake flour, sifted twice
- 150ml milk
- 4 leaves of gelatin
- 4 ¼ cups coconut cream
- 200g sugar
- 1 tsp vanilla bean paste
- 400g good-quality dark chocolate
- 3 ½ tbsp butter
- 225g icing sugar
- 100ml milk
- 600g of desiccated, shredded, or chipped coconut or a combination
- Pre-heat the oven to 160C fan-forced and grease and line two 16 x 25cm tins or one large lamington tin.
- In the bowl of an electric mixer, beat the butter and sugar together until light and creamy.
- Slip in the beaten eggs a little at a time and blend until they’re taken in by the sugar and butter and the mixture thickens.
- Alternate between sprinkling in the flour and pouring in the milk (with the mixer running) until the batter is smooth and pale.
- Divide the batter between the tins and smooth out the top.
- Bake for 15-20 minute or until the top takes on a golden hue and springs back when gently pressed in the middle.
- Remove the tin(s) from the oven and place them on a wire rack to cool.
- Float the gelatin leaves in a bath of cold water to soften.
- Meanwhile pour the coconut cream, sugar and vanilla bean paste into a saucepan and stir over low heat just until the sugar has dissolved.
- Gently scoop the slippery gelatine leaves from the water and squeeze out any excess water.
- Plop them into the warm coconut cream mixture and whisk until the gelatine has dissolved.
- Strain the mixture and then leave to sit at room temperature for just an hour.
- Pour the panna cotta mixture over the sponge cakes and then cover them up and pop them in the fridge to chill out over night.
- Take the chilled panna cotta sponge from the fridge and slice up into squares then cover and put it back in the fridge.
- Place the chocolate, butter, icing sugar and milk in a bowl over a pot of bubbling water and stir them until smooth.
- Pour ⅓ of the mixture onto a plate.
- Scatter the coconut into a bowl.
- Take the sponge out of the fridge and working quickly, place a sponge square on the chocolate.
- Drizzle more chocolate over the sides to cover and then dip the lamington into the coconut and cover all 6 sides. Repeat with the remaining lamingtons.
- Put the finished lamingtons in an air-tight container and pop back in the fridge.
- Keep them in the fridge until it’s time to eat them.
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