Little white lamingtons

If you're looking for a new twist on an old favourite, these little white chocolate lamingtons are the business. Bite-sized pieces of feather-light sponge, dipped in white chocolate and coated in moist shredded coconut.

  • 1 hr cooking
  • Serves 10
  • Print
Photographer: John Paul Urizar. Stylist: Yael Grinham


Little white lamingtons
  • 250 gram butter, softened, chopped
  • 1 teaspoon almond essence
  • 1 1/3 cup (300g) caster sugar
  • 4 eggs
  • 1 cup (150g) plain flour
  • 2/3 cup (100g) self-raising flour
  • 1 cup (120g) almond meal
  • 3 cup (210g) shredded coconut
White chocolate icing
  • 1 cup (250ml) milk
  • 1 3/4 cup (260g) white choc melts
  • 5 1/2 cup (880g) icing sugar mixture


  • 1
    Preheat the oven to 180°C (160°C fan-forced). Grease 20cm x 30cm lamington pan, line base and two opposite sides with a strip of baking paper.
  • 2
    Beat the butter, essence, sugar and eggs in a large bowl with an electric mixer until light and fluffy.
  • 3
    Stir in the sifted flours and almond meal, in two batches. Spread mixture into the pan; smooth surface.
  • 4
    Bake about 35 minutes. Stand cake for 5 minutes before turning onto a wire rack to cool. Cut cake into 32 pieces.
  • 5
    To make the white chocolate icing, combine milk and choc melts in a small saucepan, stir over low heat until smooth. Transfer mixture to a large bowl; stir sifted icing sugar until smooth.
  • 6
    Place coconut in a medium bowl.
  • 7
    Split icing into two bowls.Using either bowl, coat cake pieces in white chocolate icing until completely coated.
  • 8
    Toss in coconut. Serve.

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