Coconut Easter Egg Lamingtons

Lamingtons x sugar eggs x coconut cake

When I’m looking for holiday baking inspiration, my favorite thing is to look at food aesthetics from the past (my wedding cake was inspired by Tudor period swan pies, I made meringue heart sculptures inspired by Victorian era cards for Valentine’s Day, and I recently hosted a retro holiday party). When searching for Easter inspiration this year, I stumbled across sugar eggs and was immediately enamored. Really, it was love at first sight.

If you haven’t seen a sugar egg before, it's basically an egg-shaped sugar cube adorned with decorative piping. I wanted to make a dessert with a similar aesthetic, but out of cake instead of rock-hard sugar. Initially I thought of buttercream piping all over the outside, but that sounded like a nightmare to execute, so it was back to the drawing board. I looked at the photo above, and the ‘grass’ in the image is dyed coconut, and then the idea jumped out - lamingtons. these lamington-inspired egg shaped cakes, have a lightly scented coconut cake sandwiching a thin layer of raspberry jam, a glaze of thin white chocolate ganache, and a coating of pastel dyed coconut, topped with white chocolate chantilly piping (if you would like).

I'll keep the intro to this one short because the photos really do all the talking here.

The last thing I’ll add is that this recipe is not only fun to look at, but fun and easy to make (home bakers will not feel intimidated by this recipe)- it’s really somewhere between arts and crafts meets baking. It isn’t too time-consuming either (the jam and the cakes each take about 15 minutes of active time and the assembly and decoration take about 30-45 minutes depending on your piping preferences).

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Ingredients

Recipe makes 20-25 little egg cakes