White chocolate lamingtons

  • 5 mins preparation
  • 1 hr cooking
  • Makes 35 Item
  • Print


White chocolate lamingtons
  • 6 eggs
  • 2/3 cup (150g) caster (superfine) sugar
  • 80 gram (2½ ounces) white eating chocolate, chopped finely
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1/3 cup (50g) self-raising flour
  • 1/3 cup (50g) cornflour (cornstarch)
  • 2 cup (150g) desiccated coconut
  • 100 gram (3 ounces) white eating chocolate, grated finely
  • 3/4 cup (640g) icing (confectioners') sugar
  • 3/4 cup (180ml) milk


White chocolate lamingtons
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and sides with baking paper, extending the paper 5cm (2 inches) over sides.
  • 2
    Beat eggs in a medium bowl with an electric mixer about 10 minutes or until thick and creamy. Gradually add sugar, beating until sugar dissolves. Fold in chopped chocolate and triple-sifted flours. Spread mixture into pan.
  • 3
    Bake cake about 35 minutes. Turn cake onto a baking-paper-covered wire rack to cool; refrigerate until required.
  • 4
    To make icing; sift icing sugar into a medium heatproof bowl; stir in milk. Place over a medium saucepan of simmering water; stir until icing is of a coating consistency.
  • 5
    Cut cold cake into 35 squares; dip each square in icing, drain off excess. Toss squares in combined coconut and grated chocolate; place on a wire rack to set.


Lamingtons can be made one day ahead of serving. Keep them in an airtight container in the fridge. The un-cut cake can be frozen for up to three months.

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