The Secret to Amazing Pandan Coconut Lamingtons
Are you ready to embark on a culinary journey that blends the exotic flavour of Southeast Asia with Australia’s beloved signature cake? Look no further that this post about Pandan Coconut Lamingtons! In this post, I’ll explore the unique taste of Pandan, a popular flavouring used in Southeast Asian cuisine, and how it adds a new dimension to the classic Lamingtons. We’ll delve into the cultural significance of these iconic treats, share some interesting fact and provide you with a simple yet delicious recipe to try out in your own kitchen. So, grab a cup of tea, settle in, and let’s explore the delectable world of Pandan Coconut Lamingtons together!
Two cultures collide
Lamingtons are traditional Australian square cakes, coated with velvety chocolate icing and sprinkled with desiccated coconut. They are moist, comforting and utterly delicious! These lovely cube cakes are tasty and super easy to make.
Pandan is a tropical plant and is used widely in South Asian and Southeast Asian cooking as a flavouring in juice or paste form. It is also called Asian ‘vanilla’. It is aromatic and fragrant with a bright green colour.
For a regular Lamington, you would either make a sponge cake or a butter cake in a square tin, which makes it easier to cut into squares. Then all you do is dip these little guys into a chocolate ganache and then roll them through the desiccated coconut.
“National Lamington Day – 21st July!”
The exotic fusion – introducing the Pandan Lamington
I am going to show you my fusion Lamington recipe which combines one of the most popular ingredients in Singapore – Pandan with the traditional Australian treat.
You start by making the Pandan butter cake, which is super easy to make. In order to make the butter cake more fluffy and light and even more delicious, I add one more step into the process in which I will make a meringue and fold it into the cake batter.
As you will see from the recipe, I separate the egg yolks and egg whites first. I use the egg yolks, butter and sugar to make the cake batter. Then I use the egg white and the remaining sugar to make the meringue, which I gently fold into the cake batter. This technique creates a very light and fluffy cake texture instead of the very heavy and solid butter cake texture. Trust me, just taking this extra step raises the cake to the next level.
Cool and cut the Pandan Lamingtons
Once the cake is baked, let it cool completely on a wire rack. It should be wrapped carefully, using cling film and refrigerated overnight … but if you don’t have time, at least wait until the cakes have rested for a time before dipping them. They are much less likely to break up and there will definitely be fewer crumbs.
I cut the cake into regular squares, the size of the Lamington is around 4 – 5cm. I find that to be a decent portion size.
The final touches – white chocolate icing
Traditionally, Lamington are coated in chocolate ganache … however, I love to see the bright green colour of the cake, so I dip these delicious square cakes into white chocolate ganache instead of regular chocolate.
I melt the white chocolate with cream in a bowl over a saucepan and let the water simmer gently. Stir it until all the chocolate is melted and has combined fully with the cream. Leave it to cool in a warm place. Why? To avoid the chocolate setting again.
When glazing the cake squares, work carefully as they are delicate, but also work quickly. Turn the cakes into the chocolate with the help of two forks, then take the cake square onto one fork and let the excess chocolate drain a little before you drop the cake into the desiccated coconut. Roll the Lamington around in the coconut with the forks, then transfer it to the wire rack and start the process with the next one.
Don’t be tempted to dip all the square cakes into the chocolate first and then roll them into the coconut, because the chocolate will start to dry and you won’t get enough of the coconut to stick. Make them one by one. It is quite time consuming … but it’s worth it!
When you’ve coated all the cakes, let the Lamingtons set on the wire rack for around half an hour. Then you can serve them with a cup of coffee or refrigerate them to help the chocolate icing set, take them out from the fridge 15 mins before serving!
You must make this recipe, it is so delicious but be careful – it’s hard to stop eating them! Happy baking.
More Asian Inpirsation
Are you a fan of Asian-inspired baked treats that are both delicious and visually stunning? Look no further that my Black Sesame Chiffon Cake! This delightful cake is the perfect balance of nutty and sweet flavours, and its light, fluffy texture is sure to please even the most discerning palates. With its unique black colour and delicate appearance, this cake is a showstopper that will impress your guests and leave them wanting more. Whether you’re a fan of our Pandan Coconut Lamingtons or just looking for something new to try, my Black Sesame Chiffon cake is a must-try for anyone who loves to explore the world of baking and discover new flavours.
Pandan Coconut Lamingtons
INGREDIENTS
For the batter
- 250 g unsalted butter (room temperature)
- 100 g caster sugar
- 4 pcs egg yolks
- 200 g all-purpose flour (sifted)
- 1 ½ tsp baking powder
- 65 ml coconut milk
- ½ tsp Pandan paste
- ¼ tsp sea salt
For the meringue
- 4 pcs egg whites
- ½ tsp vinegar (lemon juice / cream of tartar)
- 40 g caster sugar
For the coating
- 400 g white chocolate
- 200 ml whipping cream (min. 35% milk fat pure cream)
- 300 g desiccated coconut
INSTRUCTIONS
For the preparation
- Pre-heat the oven to 165°C. Grease a 7" square baking tin and line it with parchment paper. Set it aside.
- Separate the egg white and egg yolks into two bowls. Set aside.
Making the Pandan butter cake
- Sift the flour, baking powder and sea salt. Set aside.
- Add the Pandan paste into the coconut milk. Mix well and set aside.
- Fit an electric mixer with a paddle attachment. In a mixing bowl, beat the butter and 100g sugar in medium speed until the mixture turns light and fluffy.
- Add the egg yolks to the butter mixture and mix until well combined.
- Add the Pandan coconut milk mixture into the cake batter. Mix well. Set this aside.
- Then, add the sifted flour, baking powder and sea salt to the mixture. Mix until well combined. Set aside.
Making the meringue
- Fit an electric mixer with a whisk attachment. In a dry clean mixing bowl, whisk the egg whites in a low speed until it is foamy. Then add the vinegar.
- Then, gradually add the 40g sugar in 3 portions. Then turn the mixer into medium high speed and whisk the egg white mixture until stiff peak form.
Folding the meringue into the cake batter
- Transfer 1/3 of the meringue into the cake batter mixture. Fold it into the cake batter GENTLY using a whisk. At the beginning, you may find it the batter is a bit stiff but more meringue you add in, the more loosen the batter is.
- Divide the remaining meringue into 2 batches, gently fold each batch into the cake batter mixture until no white streaks remain.
Baking and cooling the cake
- Pour the cake mixture into the prepared greased pan.
- Smooth the top with an offset spatula and bake this at 165°C for about 30-35 mins or until an inserted skewer emerges cleanly.
- Once baked, remove the cake from the oven and allow it to cool for 10-15 mins before transferring it onto a wire rack to cool completely.
- When cool completely, wrap it well in cling film / foil and refrigerate for around an hour to set. This will help the cake become more stable and crumble less when you dip it in the icing.
Coating the Pandan cubes
- Combine chocolate and cream in a heatproof bowl over a saucepan of gently simmering water. When chocolate begins to melt, stir gently until combined and smooth and set aside in a warm place.
- Unwrapped the cake and trim off the dome to create a level cake top.
- Cut the butter cake into regular squares of about 4-5 cm.
- Scatter desiccated coconut over a tray. Place a wire rack on top of a large baking tray that will catch the possible white chocolate or coconut drippings.
- Using 2 forks, dip each square into the ganache and shake to remove excess. (If ganache starts to thicken, place bowl over gently simmering water to thin.) Roll each square in coconut, shake off excess and place on a wire rack.
- Stand for around 30 mins or until chocolate sets. Serve with a cup of coffee or tea!
NOTES
- Store in an airtight container in a cool dry place for up to 3 days.
NUTRITION
Bake these Pandan Coconut Lamingtons
Give this recipe a try! I love connecting and seeing your pictures. It really makes my day.
More tasty recipes for your next bakes
- Singapore Delight – Pandan Chiffon Cake – a delightful cake worth savouring
- Banana Chocolate Chip Muffins (Gluten Free & Refined Sugar Free) (video tutorial) – a must-try healthy treat
- Banana Walnut Cake (video tutorial) – a one-bowl cake to indulge in
Thanks so much for stopping by! Hope you will enjoy this recipe.
If you’ve tried my Pandan Coconut Lamington recipe, please feel free to leave me a comment and let me know what you thought. The more we chat the more I know what recipes I should be making and sharing. If you have any recipe suggestions I would also love to hear them.
Rating the recipe once you’ve made this Pandan Coconut Lamingtons may also help other readers decide whether to make my bakes, so I would love it if you could come back and let everyone know what you think.
Happy baking!
