Lamington Cake – Keke Kōpungapunga Kokonati
Lamingtons are such a delicious treat! However, the process of baking a keke kōpungapunga (sponge cake), cutting it in to pieces, rolling it in a sauce of some kind and in kokonati (coconut) can sometimes be a bit much. So, I went ahead and created my twist on a Lamington Cake!
It starts with a Keke Kōpungapunga Wikitoria (Victoria Sponge Cake) which is light and fluffy with the scent of kiri manarini (mandarin zest) in the background. It is then covered with a simple white chocolate ganache, my homemade 5 Minute Chia Raspberry Jam recipe, all complimented with fresh rahipere (raspberries), my Stable Whipped Cream and kokonati ngakungaku (shredded coconut). I hope you enjoy this recipe, filled with aroha (love) and tāwara reka (delicious flavour).
Lamington Cake – Keke Kōpungapunga Kokonati
A delicious Victoria Sponge with a touch of white chocolate, fresh raspberry jam, coconut and vanilla spiked whipped cream.
Servings 12 slices
Ingredients
Raspberry Jam – Tiamu Rahipere (Either use my speedy jam or store-bought)
- 1 quantity 5 Minute Chia Raspberry Jam
- 1 C Store-bought raspberry jam (use this if you don't want to make the jam. Stir through 2 tbsp lemon juice and use a low sugar version).
Victoria Sponge Cake – Keke Kōpungapunga Wikitoria
- 1 C huka one (caster sugar)
- Kiri manarini (mandarin zest, of 2 mandarins or one orange)
- 180 g pata kūteretere (softened butter)
- ½ tsp tote (salt, fine)
- ½ tbsp wanira (vanilla)
- 4 hēki (egg, size 6)
- ¼ C miraka (milk)
- 1 ¼ C puehu parāoa whakatipu (self-raising flour)
Kirīmi Tiakarete Mā – White Chocolate Ganache
- 150 g tiakarete mā (white chocolate, I used Whittaker's Mango and coconut chocolate but any white will work)
- 2 tbsp kirīmi (cream)
Whipped Cream – Kirīmi Tāwhiuwiu
- 400 ml kirīmi (cream)
- ½ C marscapone
- ½ tbsp wanira (vanilla)
- ¼ C puehu huka (icing sugar)
Extra Ingredients – Ngā kai anō
- 125 g rahipere māota (fresh raspberries, freeze dried raspberries also work )
- 1 ½ C kokonati ngakungaku (shredded coconut)
Instructions
Raspberry Jam – Tiamu Rahipere
- If you are making my 5 Minute Chia Raspberry Jam for this recipe, start by making it so it can thicken and cool as you make the keke (cake). This tiamu (jam) adds a real brightness to the cake and it can be made days ahead. If you are using store-brought time (jam), simply combine it with the wai rēmana (lemon juice) and it is ready.
Victoria Sponge Cake – Te Keke Kōpungapunga Wikitoria
- Pre-heat the oven to 155 degrees. Grease two 19 cm or 20 cm cake tins with pata (butter) and line with baking paper.
- Add the huka one (caster sugar) in to a large bowl, grate in the kiri manarini (mandarin zest) and rub it together with your hands. The colour is beautiful!
- Add in the pata kūteretere (softened butter), tote (salt) and wanira). Whip on high for five minutes until light in colour and fluffy in texture. This is an important step and works better in a stand mixer but if you only have a hand mixer, it will still work, just whip for a couple more minutes.
- Add all of the hēki (eggs) in to a small bowl and lightly whip them with a paoka (fork).
- Add a ¼ of the hēki (eggs) in to the ranunga pata (butter mixture) and whip for 30 seconds or until fluffy again. Add another 1/4 and repeat the whipping. Add the third quarter and whip until smooth and fluffy.
- You will now have a quarter of the ranunga hēki (egg mixture) left in the bowl. Pour the miraka (milk) in to it. Whakaranuhia – mix to combine. This step prevents the cake batter from splitting.
- Sift all of the puehu parāoa whakatipu (self-raising flour) in to the butter mixture and fold it in. Before you have it all mixed in, pour in the egg and milk mixture. Fold until it is all combined.
- Divide the mixture between the two cake tins.
- Bake them for 25 – 30 minutes until they are golden and spring back when you press the centre.
- Remove from the oven and cool for ten minutes before tipping them on to a cooling rack. Prepare the simple elements as it cools.
Kirīmi Tiakarete Mā – White Chocolate Ganache
- Chop the tiakarete (chocolate) in to rough chunks. Add the tiakarete (chocolate) and kirīmi (cream) in to a heat proof bowl. Place it over a pot of barely simmering water and gently melt, stirring occasionally. Once it has melted, remove it from the heat and stir until it is smooth.
- Divide the ganache between both of the warm cakes and spread it on. Leave a 1cm border clear from the edge of the keke (cakes).
The Cream – Te Kirīmi
- Add the kirīmi (cream), marscapone, wanira (vanilla) and puehu huka (icing sugar) in a large bowl and whip until you get a smooth, stiff cream. Go to my stable whipped cream recipe if you want to see a video reference.
Cake Assembly – Te Mahi Whakarite Keke
- Add the first layer of the keke (cake) with the kirīmi tiakarete mā (white chocolate ganache) on to a serving plate or cake stand.
- Add ⅓ C tiamu rahipere (raspberry jam) on top of the tiakarete (chocolate), making sure you leave a 1 cm gap clear of jam from the edge. Add half of the rahipere māota (fresh raspberries) on top.
- Add around ⅓ of the kirīmi tāwhiuwhiu (whipped cream) on top and gently spread it out to the edge of the keke (cake).
- Add the second layer of keke (cake). Add ⅓ C tiamau rahipere (raspberry jam) on top of the tiakarete (chocolate), making sure you leave a 1 cm gap clear of jam from the edge.
- Spread most of the remaining kirīmi (cream) on top and the sides of the cake, leaving half a cup if you want to pipe some on top. See the video for reference if you want to add a little bit of colour to the cream.
- Add the kokonati ngakungaku (shredded coconut) all around the edge of the keke, leaving the top free as you decorate the top.
- Pipe the remaining cream on top. Add the remaining rahipere (raspberries) next to the piped cream. If you have any tiamu rahipere (raspberry jam) left over, add that to the centre of the cake.
- This cake will keep for a couple of days, stored in a sealed container in a cool place.
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