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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Citrus and Strawberry Lamington Cakes


For 8 Serving(s)


  • Nonstick cooking spray
  • 2/3 cup(s) milk
  • 1/2 stick(1/4 cup)butter or margarine
  • 1 3/4 cup(s) flour
  • 1 tablespoon(s) cornstarch
  • 1/2 cup(s) sugar
  • 1 3/4 teaspoon(s) baking powder
  • 2 eggs, beaten
  • Grated rind and juice from 1 lemon
  • 1 (2.79-ounce)package sour apple gelatin
  • 1 (2.79-ounce)package strawberry gelatin
  • 12 tablespoon(s) boiling water, divided
  • 12 tablespoon(s) ice water, divided
  • 2 (7-ounce)bags shredded coconut(about 3 cups)
  • 6 drops green food coloring

Citrus and Strawberry Lamington Cakes Directions

  1. Preheat oven to 350-degrees F. Grease an 9 x 9-inch square pan with nonstick cooking spray. In a small saucepan, over low heat, add milk and butter. Stirring often, when milk is hot enough so that all butter has melted, remove from heat and set aside. Sift flour with the cornstarch into a bowl, adding sugar and baking powder. Stir in the milk mixture along with eggs, grated rind and lemon juice. When thoroughly blended, pour into prepared pan and bake 15-17 minutes, or until it springs back when touched and the sides have started pulling away. Cool for a minute or two before removing to rack or plate to completely cool in refrigerator, uncovered.
  2. Meanwhile, about 30 minutes before assembling cakes, empty gelatin into separate bowls. Add 6 drops of green food coloring to sour apple gelatin for a more vibrant color. Whisk 6 tablespoons boiling water into each bowl, using separate whisks or washing in between, until gelatin has been softened as much as possible. Whisk in 6 tablespoons very cold water in each bowl for about a minute.  Set each bowl into refrigerator for about 30 minutes, stirring occasionally. When the gelatin has started to thicken, about the consistency of maple syrup, remove from refrigerator.
  3. Equally divide coconut into two deep bowls. Remove cake from refrigerator and cut a very thin layer of crust from around the edge. Make 7 slices each way, giving you 16 squares. Thinly shave the browned top off each. Dip one square at a time into one bowl of gelatin. let sit for 5 seconds, then turn over for another 5 seconds, to absorb liquid. Lift out with fork and add to one of the bowls of coconut, tossing to evenly coat. You may need to use your fingers to press some on all sides. Remove to plate and repeat with 7 more cubes. Repeat procedure with remaining 8 cubes in the other gelatin and bowl of coconut.  Refrigerate at least 30 minutes, uncovered, to set.