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White Chocolate Lamingtons

Incredibly easy to make, these White Chocolate Lamingtons are fluffy sponge cakes, covered in white chocolate and coconut.
Course cake / dessert
Cuisine Australian
Prep Time 30 minutes
Cook Time 30 minutes
Chilling 1 hour
Total Time 2 hours
Servings 20 /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

1.White chocolate: You can use white baking chocolate or just grab regular white chocolate that you'd want to eat on its own.
2. Baking pan: I used a 23cm / 9" square pan. The lamingtons  baked up to 1 ½" (3.5 cm) thick.
3. 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.
4. Trim the edges of the cake as well. This allows all the sides to absorb the white chocolate mixture evenly, to get that perfectly rich coating all over.
5. The frozen or colder cake is much easier to handle for the dipping in chocolate and coconut
6. 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.
7.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.
8.For a neat and 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

Nutrition

Serving: 1lamington | Calories: 277kcal | Carbohydrates: 30g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 97mg | Potassium: 109mg | Fiber: 2g | Sugar: 23g | Calcium: 56mg | Iron: 1mg
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