- Peanut free
- Nut free
- Sesame free
- Shellfish free
- Seafood free
Give decadent white chocolate lamingtons a hit of fruity flavour with the addition of mango.
- Serves25
- Cook time30 minutes
- Prep time30 minutes, + cooling, overnight setting and 5 mins standing time
Ingredients
- 400ml can coconut milk
- 1/4 cup (55g) caster sugar
- 1 lime, rind finely grated, juiced
- 1 tsp vanilla bean paste
- 2 gelatine leaves
- 300g white chocolate, finely chopped
- 1/2 cup (125ml) pouring (pure) cream
- 1 cup (80g) desiccated coconut
- 1 cup (100g) moist coconut flakes
- Sliced mango, to serve
Coconut sponge cake
- 4 free-range eggs
- 1/2 cup (110g) caster sugar
- 120g self-raising flour
- 2 tbs desiccated coconut
- 1 lime, rind finely grated
- 20g butter, melted
Salty-sweet mint sugar
- 1/4 cup (55g) caster sugar
- 1 tbs mint leaves
- 3/4 tsp sea salt flakes
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the coconut sponge cake, preheat oven to 180°C. Grease a 20cm square cake pan and line with baking paper. Use an electric mixer to whisk the eggs and sugar until pale and doubled in volume. Sift over flour in 3 stages, folding with a large metal spoon to combine. Fold in the coconut and lime rind, then fold in the butter. Pour into the prepared pan and smooth the surface. Bake for 20-25 mins or until light golden and the centre springs back when lightly pressed. Set aside in the pan to cool. Prick the cake all over with a fork.
Step 2
Combine the coconut milk, sugar, lime juice and vanilla in a small saucepan over medium-high heat for 3 mins or until sugar dissolves. Bring just to a simmer. Place the gelatine in a small bowl of cold water. Set aside for 5 mins or until soft. Drain gelatine and squeeze to remove excess water. Add the gelatine to the coconut milk mixture and stir until gelatine dissolves.
Step 3
Gradually pour the coconut milk mixture over the cake, allowing it to absorb. Place in the fridge overnight to set. Turn the cake onto a clean work surface and cut into 2cm pieces.
Step 4
Combine the white chocolate and cream in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir occasionally until the chocolate melts and the mixture is smooth. Remove from heat.
Step 5
Combine the desiccated coconut, coconut flakes and lime rind in a shallow bowl. Season with a little salt.
Step 6
Dip each cake piece in chocolate mixture, allowing excess to drip off. Roll in the coconut mixture, pressing the coconut mixture into the sides and smoothing the surfaces. Place on a baking tray and transfer to the fridge to set.
Step 7
To make the salty-sweet mint sugar, place the sugar, mint and salt in a blender and blend until bright green and very finely chopped.
Step 8
Top the lamingtons with mango and sprinkle with the salty-sweet mint sugar to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up: Any leftover salty-sweet mint sugar will make a great addition to cocktails.
Plan ahead: If you’re entertaining and want to get organised before the big day, feel free to make the lamingtons up to 3 days ahead. Simply store in airtight containers and top with mango and mint before serving.
