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Coconut & passionfruit mini lamingtons
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Golden twist on classic teatime treat: White chocolate and tangy passionfruit cake topped with coconut crust.
Ingredients:
  • Melted butter, to grease
  • 125g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 150g (1 cup) self-raising flour
  • 70g (2/3 cup) desiccated coconut
  • 85g (1/3 cup) sour cream
  • 60ml (1/4 cup) fresh passionfruit pulp
  • 185ml (3/4 cup) milk
  • 180g white chocolate, chopped
  • 575g (3 3/4 cups) icing sugar mixture
  • Fresh passionfruit pulp, extra
  • 225g pkt shredded coconut
Instructions:
  • Preheat your oven to 180°C. Grease a 19cm square cake pan with butter and line it with non-stick baking paper. In a bowl, use an electric beater to whip the butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Gently mix in half of the flour and coconut, followed by half of the sour cream and passionfruit pulp. Repeat with the remaining ingredients until just combined. Pour the batter into the prepared pan, smooth the top, and bake for 30 minutes or until a skewer inserted in the center comes out clean. Allow the cake to cool slightly before transferring to a rack to cool completely.
  • Heat milk in a saucepan over medium-low heat until just boiling. Add chocolate and let it sit for 3-4 minutes until melted. Stir until smooth, then transfer to a large bowl. Beat in icing sugar using a wooden spoon. Strain 2 tablespoons of passionfruit juice through a sieve and mix it in until well combined. Let it sit for 20 minutes to thicken.
  • Trim the sides from the cake, then cut it into 16 even squares. Gently remove the crusts from the top and bottom of each square.
  • First, set the coconut on a tray and line another tray with baking paper. Then, use 2 forks to coat each cake square in icing, tapping the forks on the bowl to remove excess. Place each coated cake onto the coconut, patting gently to coat, and then transfer them to the lined tray. Chill in the fridge for 30 minutes to set before serving at room temperature.

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