Djiboutian-Inspired Coconut Cake Delight

Ingredients

This Djiboutian-inspired coconut cake differs from the original Australian Lamington in several ways. Firstly, the addition of cardamom and cinnamon in the sponge cake batter infuses it with Djiboutian flavors. Secondly, the chocolate glaze is enhanced with Djiboutian coffee, adding a unique bitterness. Lastly, the use of desiccated coconut instead of shredded coconut provides a different texture and enhances the tropical taste. We alse have the original recipe for Lamington, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120g) unsalted butter, melted 1/2 cup (120g) unsalted butter, melted
• 4 large eggs 4 large eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (200g) dark chocolate, chopped 1 cup (200g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 tablespoon Djiboutian coffee, finely ground 1 tablespoon Djiboutian coffee, finely ground
• 2 cups (160g) desiccated coconut 2 cups (160g) desiccated coconut

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 20g (Saturated Fat: 14g)
• Carbohydrates: 47g (Sugar: 26g)
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a square baking pan.
2. 2.
   In a large mixing bowl, whisk together the flour, baking powder, cardamom, cinnamon, and salt.
3. 3.
   In a separate bowl, beat the eggs and sugar until light and fluffy.
4. 4.
   Gradually add the melted butter and coconut milk to the egg mixture, stirring continuously.
5. 5.
   Slowly incorporate the dry ingredients into the wet mixture, mixing until just combined.
6. 6.
   Pour the batter into the prepared baking pan and smooth the top.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool completely in the pan before removing.
9. 9.
   In a small saucepan, heat the heavy cream until it begins to simmer.
10. 10.
    Remove from heat and add the chopped chocolate and ground Djiboutian coffee. Let it sit for a minute, then stir until smooth and glossy.
11. 11.
    Cut the cooled cake into squares or rectangles.
12. 12.
    Dip each piece of cake into the chocolate glaze, ensuring it is fully coated.
13. 13.
    Roll the chocolate-coated cake in desiccated coconut until evenly covered.
14. 14.
    Place the coated cakes on a wire rack to set.
15. 15.
    Once the glaze has hardened, serve and enjoy!

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Djiboutian coffee — Use finely ground Djiboutian coffee for the best flavor infusion in the chocolate glaze.
• Desiccated coconut — If you prefer a stronger coconut flavor, lightly toast the desiccated coconut in a dry pan before rolling the cake in it.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of Djiboutian vanilla extract to the cake batter.
• If you don't have Djiboutian coffee, you can substitute it with any strong, dark coffee.
• To make the cake more indulgent, you can add a layer of raspberry jam between the cake and the chocolate glaze.
• If you prefer a lighter chocolate coating, use milk chocolate instead of dark chocolate.
• Store the Djiboutian-inspired coconut cake in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Djiboutian-inspired coconut cake as a delightful dessert or a sweet treat with a cup of Djiboutian coffee or tea. It can also be enjoyed as a snack or a centerpiece for special occasions.

Presentation advice

Arrange the Djiboutian-inspired coconut cake squares on a platter, allowing the desiccated coconut to showcase its texture. Garnish with a sprinkle of cocoa powder or a few fresh mint leaves for an elegant touch.