White Chocolate Lamingtons

Ingredients

• 160 g (1¼ cups)plain flour or cake flour
• 6 g (1½ teaspoons)baking powder
• 1.5 g (¼ teaspoon)salt
• 150 g (¾ cup)caster sugar or granulated sugar
• 2 largeeggs
• 5 ml (1 teaspoon)vanilla extract
• 120 ml (½ cup)rapeseed oil or sunflower oil
• 120 ml (½ cup)milk
• 170 g (6 oz)white chocolate
• 43 g (3 tablespoons)salted or unsalted butter
• 120 ml (½ cup)whole or reduced-fat milk
• 180 g (1½ cups)icing sugar
• 160 g (2 cups)unsweetened fine desiccated coconut

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (160°C fan).

2. 2

   Prepare the tin

   Grease a 23 cm square baking tin and line it with baking parchment, leaving enough paper overhanging to lift out the cake.

3. 3

   Mix dry ingredients

   Whisk the flour, baking powder and salt together in a bowl, then set the mixture aside.

4. 4

   Beat eggs and sugar

   In a separate large bowl, beat the sugar, eggs and vanilla with an electric mixer or whisk for about 3 minutes, until light and fluffy.

5. 5

   Add the oil

   Pour in the oil and mix for another minute.

6. 6

   Combine wet and dry

   Fold in half the flour mixture, then stir in half the milk. Repeat with the remaining flour and milk.

7. 7

   Finish the batter

   Whisk or beat just until combined, taking care not to overmix.

8. 8

   Bake the sponge

   Pour the batter into the prepared tin and bake for 25–30 minutes, until a skewer inserted in the centre comes out clean.

9. 9

   Cool the cake

   Leave the cake in the tin for 5 minutes. Use the overhanging baking parchment to lift it onto a wire rack and leave it to cool completely.

10. 10

    Cut into squares

    Cut the cooled cake into portions; this recipe makes 20 squares.

11. 11

    Chill the squares

    Refrigerate or freeze the cut squares for 1 hour just before coating them.

12. 12

    Melt the coating

    Put the white chocolate, butter and milk in a small saucepan. Heat over medium-low heat just until the butter and chocolate have melted.

13. 13

    Whisk in sugar

    Take the saucepan off the heat and whisk in the icing sugar.

14. 14

    Dip the sponge

    Hold each cake square with tongs or two forks and dip it into the white chocolate sauce. Let the excess sauce drip away.

15. 15

    Add the coconut

    Transfer each coated square to a plate of coconut.

16. 16

    Coat each square

    Roll the squares in the coconut until evenly covered.

17. 17

    Let them set

    Leave the lamingtons on a rack or plate for a few minutes to dry before serving.

What are white chocolate lamingtons?

Lamingtons are an Australian cake treat: squares of sponge are coated and rolled in coconut. This version swaps the more familiar chocolate coating for a white chocolate one.

The light sponge gives the rich coating something soft to cling to, while the coconut adds a dry, fragrant outer layer. Chilling the squares before dipping helps them hold their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 277 calories, 3g protein, 30g carbs, 17g fat.

The sponge contributes most of the carbohydrates, while the white chocolate, oil and butter provide much of the fat; eggs and milk contribute some protein. Serve a square with fresh fruit, or alongside a more filling meal, to balance the sweetness.

A light, even sponge

Eggs and sugar: Beat them until light and fluffy, as directed, to help give the sponge its airy texture.

Flour and milk: Fold in the dry mixture and milk in alternating additions. Stop mixing as soon as the batter is combined so the cake stays tender.

Why chill the cake squares?

Firm squares: A full hour in the fridge or freezer makes the sponge less fragile when you handle and dip it.

Coating time: Keep the sauce warm enough to stay fluid, but not so hot that it softens the chilled cake too quickly. Work with one square at a time.

Getting the coating right

Gentle heat: Melt the chocolate, butter and milk over medium-low heat, stopping as soon as they have melted. Whisk in the icing sugar off the heat.

Even coverage: Let excess sauce drip away before rolling each square in coconut. This helps the coconut adhere without the coating becoming overly thick.

How to check the sponge is done

Centre test: After 25 minutes, insert a skewer into the middle of the cake. If it comes out clean, the sponge is ready; if not, continue baking for up to 30 minutes.

Cool completely: Let the cake cool on a wire rack before cutting and chilling. Warm sponge is more likely to crumble during dipping.

Serving and timing

Plan ahead: The total time is about 120 minutes, including cooling and chilling, so allow the sponge to cool before starting the coating stage.

To serve: Arrange the finished squares on a platter with tea or coffee. Their sweet, creamy coating pairs well with fresh berries or other tart fruit.

Recipe notes & tips

• Line the tin with a parchment overhang so you can lift the cooled sponge out in one piece.
• Let the cake cool completely before cutting it into squares.
• Chill the squares for the full hour to make them easier to handle.
• Set up the coconut plate before you begin dipping, so each coated square can be rolled straight away.
• Use two forks or tongs to turn the squares without squeezing the sponge.
• Leave the finished lamingtons on a rack or plate for a few minutes before serving.

Variations

• Use cake flour: Choose cake flour in place of plain flour for the sponge.
• Choose sunflower oil: Use sunflower oil instead of rapeseed oil.
• Change the milk: Use whole or reduced-fat milk in the coating.
• Pick your butter: Salted or unsalted butter both work in the white chocolate sauce.
• Make smaller squares: Cut the cake into more pieces for smaller portions, adjusting the coating time as needed.

Common mistakes to avoid

• Overmixing the batter: Fold and whisk only until combined to help keep the sponge tender.
• Dipping warm cake: Cool the cake completely and chill the squares for 1 hour before coating.
• Heating the chocolate too far: Use medium-low heat and take the pan off as soon as the chocolate and butter have melted.
• Skipping the drip: Let excess sauce fall away before adding coconut to avoid a heavy coating.
• Uneven coating: Roll each square around in the coconut, turning it to cover all sides.

How to store

Store the lamingtons in an airtight container for up to 4 days at room temperature or up to 1 week in the fridge. They can also be frozen; thaw for about 30 minutes or microwave for 10–15 seconds before serving.

Frequently asked questions