Incredibly easy to make, these White Chocolate Lamingtons are fluffy sponge cakes, covered in white chocolate and coconut.
These little delights uses simple ingredients to bring you one very tasty dessert. With a little twist on a classic recipe, they are perfect for celebrations like Christmas, Easter or Mother’s Day!
If it's your first time making these White Chocolate Lamingtons, then the tips provided in the post will be helpful to you. Or else simply skip to the full recipe and video at the end of this post
What type of cake is used to make white Chocolate Lamingtons
My recipe for an easy to make soft sponge cake is perfect for these lamingtons. Its light and fluffy, yet firm enough to be cut and dipped in melted chocolate and coconut.
- After baking a I recommend that you allow the cake to cool for about 15 minutes in the pan.
- Then turn out onto a cooling rack and cut into serving pieces.
- Freeze or refrigerate for 1 hour just before coating.
- The frozen or colder cake is much easier to handle for the dipping in chocolate and coconut
How thick should the Lamingtons be?
The typical lamington pan size is similar to a brownie pan - 20 cm x 30 cm / 8" x 12".
- However for this recipe I used a 23cm / 9" square pan. The lamingtons baked up to 1 ½" (3.5 cm) thick.
Which chocolate to use for the lamingtons
- You can use white baking chocolate or just grab regular white chocolate that you'd want to eat on its own.
How to coat the White Chocolate Lamingtons
Once the cake portions have cooled in freezer or refrigerator, it's time to make the white chocolate dipping sauce and coat in unsweetened coconut.
The White chocolate dipping sauce is made by heating white chocolate, butter and milk together on medium low heat in a small pot. Just until the butter and white chocolate has melted.
Dip squares in white chocolate sauce: Use tongs or or two forks to hold and dip the individual cake squares into the sauce.
A great tip for ease of working and a perfect finish
- Cover all sides of a sponge cake portion in the white chocolate.
- Then roll 4 sides in the coconut. Leave to dry for about 8-10 minutes before coating the remaining two sides in the coconut.
And don't worry, The chocolate will still be soft enough to coat the last two sides.
This way, you can avoid creating messy clumps of chocolate and coconut on the lamingtons
Can the sponge cake be baked in advance
Yes, sure, You can bake the cake for the lamingtons a day before dipping and coating in white chocolate sauce and coconut.
- This helps to prevent the cakes from crumbling when cutting and icing.
- They keep fresh for several days. You can also freeze the cake but you will need to allow it to thaw for a full 24 hours before coating.
How to store Lamingtons
At room temperature: In an airtight container for up to 4 days.
In the refrigerator: In an airtight container for up to 1 week.
In the freezer: Lamingtons freeze well, so feel free to make a double batch of these melt-in-your-mouth treats. Either allow them to thaw for half an hour or pop them in the microwave for 10-15 seconds.
Tips
- Don’t overmix the cake batter after adding the flour. This can toughen the texture and remove the air from the cake, making the baked cake too dense.
- Trimming the edges of the cake allows all the sides to absorb the white chocolate mixture evenly, to get that perfectly rich coating all over.
- Don't over soak: Be careful- don’t leave the lamingtons in the white chocolate sauce too long as the cake will continue to absorb the liquid, making the lamingtons soggy. A quick outer coating is sufficient. Let as much excess white chocolate sauce drip off as you can and then coat them in the coconut.
- Spread only a small amount of coconut on the plate at one time; when it becomes clumpy with drips of the white chocolate sauce, replace it with fresh coconut.
Enjoy ♡
White Chocolate Lamingtons
Ingredients
For the cake
- 1 ¼ cups all purpose or cake flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup castor or white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup canola or sunflower oil
- ½ cup milk
For the white chocolate sauce
- 6 ounces white chocolate (see note 1)
- 3 tablespoon salted or unsalted butter
- ½ cup milk (whole (full fat) or reduced fat milk)
- 1 ½ cups Powdered sugar (icing sugar)
For coconut coating
- 2 cups unsweetened fine shredded (desiccated coconut)
Instructions
- Preheat the oven to 180°C/350°F (fan 160°C)
- Grease and line a 23cm / 9" square baking pan with baking/parchment paper. (See note 2)
Make the cake
- Whisk the flour, baking powder and salt in a bowl and set aside (flour mixture)
- In a separate large bowl, use an electric mixer or whisk to beat the sugar, eggs and vanilla extract until light and fluffy for about 3 minutes.
- Add the oil and mix for another minute.
- Add half the flour mixture and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
- Whisk or beat until just combined. Don't overmix. (See note 3)
- Pour the batter into the prepared pan and bake for 25 -30 minutes until a skewer inserted into the center comes out clean.
- Leave the cake in the baking pan for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.
Before coating the cake
- Cut into portions (I cut the cake into 20 squares) (see note 4)
- Freeze or refrigerate the cut squares for 1 hour just before coating. (See note 5)
Make the white chocolate sauce
- Heat white chocolate, butter and milk together on medium low heat in a small pot. Just until the butter and white chocolate has melted.
- Take it off the heat and whisk in the powdered (icing) sugar.
White chocolate and coconut coating
- Use tongs or two forks to hold the individual cake squares and dip into the white chocolate sauce. Drip out the excess sauce. (See note 6)
- Transfer the chocolate coated squares into the plate with the coconut. (See note 7)
- Roll them around to coat them evenly. See note 8
- Leave on a rack or plate to dry for a few minutes before serving.
Storage:
- At room temperature: In an airtight container for up to 4 days.
- In the refrigerator: In an airtight container for up to 1 week.
- In the freezer: Lamingtons freeze well, so feel free to make a double batch of these melt-in-your-mouth treats. Either allow them to thaw for half an hour or pop them in the microwave for 10-15 seconds.
Notes
- Cover all sides of a sponge cake portion in the white chocolate.
- Then roll 4 sides in the coconut. Leave to dry for about 8-10 minutes before coating the remaining two sides in the coconut.
- And don't worry, The chocolate will still be soft enough to coat the last two sides.
- This way, you can avoid creating messy clumps of chocolate and coconut on the lamingtons
Nutrition
More coconut recipes for you to try
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