Delicious Passionfruit Lamingtons: A Sweet Tropical Treat

These Passionfruit Lamingtons are a delightful twist on the classic treat, featuring a coconut sponge and tangy passionfruit curd.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 30

Chilling Time 30

Total Time 1 45

Servings: 12 pieces

Course: Dessert

Cuisine: Australian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sponge

200 g Unsalted Butter Provides fat for richness and moisture in your sponge.
225 g Caster Sugar Helps create a fluffy, sweet base for the lamingtons.
3 large Eggs Essential for structure and leavening; consider flax eggs for a vegan substitute.
180 g Plain Flour The foundation for your lovely, soft sponge.
2 tsp Baking Powder Ensures your cake rises beautifully.
30 g Cornflour Lightens the texture of the sponge.
2 tsp Vanilla Essence Adds wonderful flavor depth.
120 ml Canned Full Fat Coconut Milk Infuses the sponge with delicious coconut flavor.

For the Passionfruit Curd

125 g Passionfruit Pulp Delivers that signature tartness and aroma your lamingtons need.
100 g Unsalted Butter Richens and thickens the curd for a smooth texture.
125 g Caster Sugar Balances the tartness of the passionfruit.
2 medium Eggs Work to thicken your luscious curd.
1 tsp Cornflour Helps stabilize the curd perfectly.

For the Buttercream

200 g Unsalted Butter Important for flavor and the creaminess you want in the filling.
400 g Icing Sugar Adds sweetness and helps achieve a thick, spreadable frosting.
1 tbsp Canned Full Fat Coconut Milk Enhances creaminess for a dreamy buttercream.

For the Passionfruit Icing and Topping

300 g Icing Sugar Provides a sweet and glossy coating for the lamingtons.
50 g Passionfruit Curd Incorporates tangy flavor into the icing, creating a beautiful fusion.
4-5 tbsp Water Adjust as needed for the perfect icing consistency.
150 g Desiccated Coconut Adds a delightful textural crunch on the outside.

Equipment

mixing bowl
hand mixer
sifter
Baking Tin
spatula
wire rack

Method

Step-by-Step Instructions for Passionfruit Lamingtons

Preheat your oven to 175°C (fan) and grease an 8x8 inch tin.
Cream together 200g of unsalted butter and 225g of caster sugar until pale and fluffy. Add 3 large eggs one at a time.
Sift 180g of plain flour, 2 tsp of baking powder, and 30g of cornflour in a separate bowl. Gradually add to the creamed mixture with 2 tsp of vanilla essence and 120ml of coconut milk.
Pour the batter into the tin and bake for 30 minutes until golden brown.
In a heatproof bowl over simmering water, combine 125g of passionfruit pulp, 100g of unsalted butter, and 125g of caster sugar. Stir in 2 beaten eggs and 1 tsp of cornflour until thickened.
Beat 200g of unsalted butter with 400g of icing sugar and mix in 1 tbsp of coconut milk for the buttercream.
Mix 300g of icing sugar with 50g of passionfruit curd and 4-5 tbsp of water to create icing.
Cut the cooled sponge into squares, fill with buttercream and passionfruit curd, and sandwich together.
Coat each lamington in passionfruit icing and roll in 150g of desiccated coconut.
Refrigerate for at least 30 minutes to set before serving.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 15mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for better mixing. Fold gently to maintain airiness in the batter. Chill the lamingtons adequately to set the icing.

Tried this recipe?

Let us know how it was!