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White Christmas lamingtons recipe
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Elevated lamingtons with surprise crispy Rice Bubbles and cranberry white Christmas filling inside vanilla sponge.
Ingredients:
  • 250g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 8.80 gm vanilla extract
  • 300g (2 cups) self-raising flour
  • 125ml (1 ⁄2 cup) milk
  • 215g (2 1/2 cups) shredded coconut
  • 2 x 180g pkt white chocolate, finely chopped
  • 120g dried cranberries, finely chopped
  • 70g (2/3 cup) desiccated coconut
  • 60g (1 1/3 cup) rice bubbles
  • 450g (3 cups) icing sugar mixture
  • 50g butter, chopped, at room temperature
  • 125ml (1/2 cup) boiling water
  • 4.40 gm vanilla extract
Instructions:
  • Preheat your oven to 180°C (160°C fan forced) and line a 20 x 30cm slice pan with baking paper on the base and sides.
  • In a bowl, beat butter and caster sugar with electric beaters until pale and creamy. Add eggs one by one, beating well after each addition. Stir in vanilla. Gently fold in flour and milk until just combined. Pour batter into prepared pan, smooth the top, and bake for 35-40 minutes until a skewer comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • For a delicious white Christmas, melt chocolate in a microwave-safe bowl on Medium, stirring every minute until smooth. Mix in cranberries, coconut, and rice bubbles until fully combined.
  • Trim the cake edges with a large serrated knife and cut the cake in half horizontally. Spread the white Christmas mixture evenly over the bottom half of the cake, then top with the other half, cut-side down. Chill in the fridge for 15 minutes to set slightly before cutting into 15 squares. Chill again for 15 minutes before serving.
  • Prepare the icing by sifting the icing sugar into a bowl. Add the butter, followed by pouring the boiling water and vanilla over it to melt. Stir until the mixture is smooth.
  • On a plate, spread the shredded coconut. Using 2 forks, delicately coat a cake square in the icing mixture, tapping off excess icing. Gently press the coconut onto the square, then place on a wire rack. Repeat with the rest of the cake squares, icing, and coconut. Let the lamingtons sit for 15 minutes or until they set.

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