For over 175 more tried and tested cookie recipes be sure to browse our
 |
| Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons |
A bit of nostalgia is always welcome at the Holidays, so why not add these to your baking list and have them in the freezer for when you need to pull a few out fast; they freeze well and defrost quickly too. Try them in Raspberry too if you prefer.
Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons
Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons - moist cubes of homemade vanilla cake get soaked in a combination of strawberry jello and jam and then rolled in coconut. An easy, pretty and very tasty treat that kids will love.
Cook time: 35 minutes
Total time: Several hours including cooling and freezing time for the cake.
Yield: 24 dessert squares
Ingredients
- 1 1/4 cups sifted all purpose flour
- 1 1/2 cups sifted cake flour
- 1/2 teaspoon baking soda
- 1 1/2 tsp baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 1/3 cup vegetable shortening at room temperature
- 3 tablespoons good quality vanilla extract
- 3 large eggs
- 1 1/2 cups buttermilk
- Aproximately 4 cups dried shreded coconut
- FOR THE STRAWBERRY SYRUP
- 2 small packages Strawberry Jello
- 1 1/2 cups water (3/4 cup boiling plus 3/4 cup cold)
- 1 cup strawberry jam
- Grease a 9x13 inch baking pan and line with parchment paper.
- Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
- In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
- Beat the eggs in one at a time.
- Fold in the dry ingredients alternately with the buttermilk.
- I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the prepared 9x13 inch pan.
- Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Wrap the pan in plastic wrap and place in the freezer until the cake is completely frozen.
- When frozen, lift the cake out of the pan using the parchment paper as an aid and cut it into 24 squares. Return to the freezer until ready to dip in the strawberry syrup and coconut.
- TO PREPARE THE STRAWBERRY SYRUP dissolve the 2 packages of Jello in the boiling water.
- Whisk in the jam and cold water. Chill this to the point that it thickens slightly but not beginning to set.
- Working quickly, dip the frozen cake cubes into the syrup one at a time. Let them soak for a few seconds.
- Quickly roll the soaked cake into the coconut and place on a parchment lined baking sheet to dry.
- Store in airtight plastic containers in the fridge. If you are freezing the dessert squares put them back into the freezer right away.
For over 175 more tried and tested cookie recipes be sure to browse our
|
| Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons |
A bit of nostalgia is always welcome at the Holidays, so why not add these to your baking list and have them in the freezer for when you need to pull a few out fast; they freeze well and defrost quickly too. Try them in Raspberry too if you prefer.
Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons
Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons - moist cubes of homemade vanilla cake get soaked in a combination of strawberry jello and jam and then rolled in coconut. An easy, pretty and very tasty treat that kids will love.
Cook time: 35 minutes
Total time: Several hours including cooling and freezing time for the cake.
Yield: 24 dessert squares
Ingredients
- 1 1/4 cups sifted all purpose flour
- 1 1/2 cups sifted cake flour
- 1/2 teaspoon baking soda
- 1 1/2 tsp baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 1/3 cup vegetable shortening at room temperature
- 3 tablespoons good quality vanilla extract
- 3 large eggs
- 1 1/2 cups buttermilk
- Aproximately 4 cups dried shreded coconut
- FOR THE STRAWBERRY SYRUP
- 2 small packages Strawberry Jello
- 1 1/2 cups water (3/4 cup boiling plus 3/4 cup cold)
- 1 cup strawberry jam
- Grease a 9x13 inch baking pan and line with parchment paper.
- Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
- In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
- Beat the eggs in one at a time.
- Fold in the dry ingredients alternately with the buttermilk.
- I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the prepared 9x13 inch pan.
- Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Wrap the pan in plastic wrap and place in the freezer until the cake is completely frozen.
- When frozen, lift the cake out of the pan using the parchment paper as an aid and cut it into 24 squares. Return to the freezer until ready to dip in the strawberry syrup and coconut.
- TO PREPARE THE STRAWBERRY SYRUP dissolve the 2 packages of Jello in the boiling water.
- Whisk in the jam and cold water. Chill this to the point that it thickens slightly but not beginning to set.
- Working quickly, dip the frozen cake cubes into the syrup one at a time. Let them soak for a few seconds.
- Quickly roll the soaked cake into the coconut and place on a parchment lined baking sheet to dry.
- Store in airtight plastic containers in the fridge. If you are freezing the dessert squares put them back into the freezer right away.
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