Lamingtons
TOTAL TIME: 1 hour 30 minutes
SERVINGS: Makes 16
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 stick unsalted butter (1/2 cup), softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk
1 package strawberry Jello
2 tablespoons strawberry jam
3 cups desiccated (unsweetened) coconut
PREPARATION
Preheat oven to 350º. Butter or spray an 8 by 8 inch baking pan. Line bottom with parchment paper. Butter or spray paper and dust whole pan with flour, tapping out excess.
In a medium bowl whisk together flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, beat butter until soft and creamy. Add sugar and beat until light and fluffy. Add eggs one at a time until incorporated. Add vanilla. Alternate adding flour mixture and milk in three additions. Beat until just combined. Scrape into prepared pan and bake until a toothpick comes out clean 35-40 minutes, rotating pan after 20 minutes. Cool on a rack for 20 minutes or until cool enough to touch, and turn out of pan, removing parchment from bottom. Place right side up on rack to cool completely. Trim edges and top off cake to create a level, square, white cake with little or no browned edges. Cut the cake into 16 even pieces. Set aside.
Empty Jello packet into a medium bowl. Bring one cup of water to a boil. Pour over Jello and mix thoroughly. Stir in jam. Stir until the Jello and jam are dissolved. Stir in one cup cold water. Place bowl over a large bowl filled with ice water. Stir until Jello mixture becomes cold and starts to thicken but not set.
Place coconut in a shallow bowl or plate. Line a baking sheet with foil. Keep nearby. Using a fork, dip each cake square into the Jello (it should be thick enough to coat the cake), then gently roll the cakes in the coconut to coat all sides. Place on baking sheet to dry. They will keep for 2 days in an airtight container.