If you have a soft spot for vibrant, tropical flavors wrapped in a classic Australian treat, then you are going to absolutely adore this Tropical Passionfruit Lamingtons Recipe. These lamingtons bring a sunny burst of passionfruit sweetness and creamy buttercream nestled between tender coconut-infused sponge layers, all coated in tangy, glossy passionfruit icing and rolled in shredded coconut. Every bite feels like a tropical escape — light, luscious, and bursting with flavor that will brighten your day and any occasion!
Ingredients You’ll Need
Getting the right ingredients is the first step toward making your Tropical Passionfruit Lamingtons Recipe a delicious success. Each item may look simple but plays a vital role in building the perfect balance of moisture, texture, sweetness, and tropical flair that makes these lamingtons unforgettable.
- 200 g unsalted butter: Adds moisture and richness; use softened butter for easy creaming.
- 225 g caster sugar: Provides sweetness to balance the flavors; can substitute with a natural sweetener.
- 3 large eggs: Binds the mixture; ensure they’re room temperature for better emulsification.
- 180 g plain flour: Gives structure; can use gluten-free flour blend as a substitute.
- 2 tsp baking powder: Acts as a leavening agent for a light sponge.
- 30 g cornflour: Contributes to a tender crumb; optional for reduced gluten content.
- 2 tsp vanilla essence: Adds depth of flavor; replace with almond extract for variation.
- 120 ml canned full-fat coconut milk: Brings moisture and coconut flavor; fresh coconut milk can also work.
- 125 g passionfruit pulp: The star ingredient; use fresh or canned pulp for the primary flavor.
- 100 g unsalted butter (curd): Provides richness and smooth texture.
- 125 g caster sugar (curd): Sweetness to balance the tartness of the curd.
- 2 medium eggs (curd): Essential for thickening the curd.
- 1 tsp cornflour (curd): Stabilizes the curd for a perfect consistency.
- 200 g unsalted butter (buttercream): Softened for easy mixing and spreadability.
- 400 g icing sugar: Adds sweetness and structure to the filling.
- 1 tbsp canned full-fat coconut milk (buttercream): Enhances the coconut flavor and makes the buttercream fluffy.
- 300 g icing sugar (icing): The base for a sweet icing.
- 50 g passionfruit curd: Incorporates the signature flavor into the icing.
- 4-5 tbsp water (icing): Adjust according to desired icing consistency.
- 150 g desiccated coconut: Coating for texture and additional coconut flavor.
How to Make Tropical Passionfruit Lamingtons Recipe
Step 1: Prepare Your Ingredients
Start by making sure your butter, eggs, and coconut milk are at room temperature. This helps everything mix smoothly and gives you that perfect fluffy sponge. While you’re at it, preheat your oven to 175°C (fan) and set up your workspace with all ingredients within reach. Being organized here means you can focus on the fun part—making that dreamy batter!
Step 2: Make the Coconut Sponge
In a large mixing bowl, cream together 200 grams of softened unsalted butter and 225 grams caster sugar until the mixture is light and fluffy, about 3 to 5 minutes—this is where all the air gets whipped in, setting you up for a spongy cake. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then sift in your flour, baking powder, and cornflour for that tender crumb, followed by 2 teaspoons of vanilla essence and the coconut milk. Stir gently until just combined to keep the sponge airy.
Step 3: Bake the Sponge
Pour your coconut sponge batter into a greased and lined 8×8 inch baking tin, taking care to spread it out evenly. Pop it into your preheated oven and bake for around 30 minutes, or until a toothpick comes out clean. After baking, give the sponge a moment to cool in the tin before carefully transferring it to a cooling rack. Once cooled, trim and slice into 16 even squares—that little cutting part will soon turn into your tropical treasures.
Step 4: Prepare the Passionfruit Curd
Passionfruit is the heart of our Tropical Passionfruit Lamingtons Recipe. Start by sifting 125 grams of passionfruit pulp to remove those pesky seeds. On medium heat, melt together the pulp with 100 grams butter and 125 grams caster sugar. Then whisk in 2 lightly beaten eggs and 1 teaspoon cornflour—be patient and stir gently until thickened, about 5 to 7 minutes. This curd should be glossy and luscious—set it aside to cool completely.
Step 5: Make the Coconut Buttercream
Next, beat 200 grams of softened butter with 400 grams icing sugar in a mixer until light and fluffy—think about 4 to 5 minutes of good whipping. Add 1 tablespoon of coconut milk, stirring until evenly combined and smooth. Transfer your dreamy buttercream into a piping bag; trust me, it’s worth piping those precise layers in your lamingtons.
Step 6: Create the Passionfruit Icing
For the glaze, sift your passionfruit curd again to avoid seeds and mix it with 300 grams icing sugar. Gradually add 4 to 5 tablespoons of water while stirring until you achieve a smooth, pourable consistency perfect for dipping.
Step 7: Assemble Your Tropical Passionfruit Lamingtons Recipe
Slice each sponge square horizontally to create two layers. Pipe buttercream around the edges of the bottom half to form a little dam that holds in the luscious passionfruit curd you’ll spoon inside. Place the top sponge back carefully to sandwich the filling. Repeat this layering magic for all squares and give yourself a pat on the back—you’re almost there!
Step 8: Coat and Finish
Give each assembled lamington a thin crumb coat of leftover buttercream to seal in those layers, then chill in the fridge for around 30 minutes until set. Dip each cake square into the passionfruit icing, letting the excess drip off, then roll generously in desiccated coconut for that iconic texture and flavor. For an extra wow factor, top with a swirl of buttercream and a drizzle of passionfruit curd. Voilà, your Tropical Passionfruit Lamingtons are ready to steal the show!
How to Serve Tropical Passionfruit Lamingtons Recipe
Garnishes
Adding garnishes elevates your Tropical Passionfruit Lamingtons Recipe from delightful to stunning. Fresh passionfruit seeds scattered on top bring a pop of crunch and color. A sprig of mint or finely shredded lime zest adds a refreshing aroma and brightens the presentation beautifully.
Side Dishes
These lamingtons pair wonderfully with light, fruity accompaniments. Think tropical fruit salads, fresh pineapple slices, or even a dollop of whipped coconut cream. A chilled cup of lightly brewed green tea or sparkling citrus lemonade can balance the richness of the cakes perfectly.
Creative Ways to Present
Instead of the usual squares on a plate, try serving these Tropical Passionfruit Lamingtons Recipe treats on a wooden platter adorned with tropical leaves for instant holiday vibes. For parties, stack them in a pyramid shape or present them in decorative cupcake liners to make each portion feel like a mini celebration.
Make Ahead and Storage
Storing Leftovers
You can keep your lamingtons fresh by storing them in an airtight container in the refrigerator for up to 3 days. This helps maintain the buttercream and curd layers while keeping the sponge moist. Bring them to room temperature before serving for optimum texture and flavor.
Freezing
Lamingtons freeze well! Wrap each lamington tightly in plastic wrap and then place them in a freezer-safe container for up to 1 month. Thaw them slowly in the fridge overnight, and they’ll retain their tropical charm and taste almost as good as fresh-baked.
Reheating
Since these are best enjoyed cool or at room temperature, avoid microwaving. Instead, bring them out of the fridge about 30 minutes before serving to let the sponge and fillings soften naturally. This keeps the icing and coconut coating intact without becoming soggy.
FAQs
Can I use fresh passionfruit instead of canned pulp?
Absolutely! Fresh passionfruit pulp can be used in the Tropical Passionfruit Lamingtons Recipe and will give a vibrant, fresh flavor. Just make sure to strain out the seeds for a smooth curd and icing.
Is it possible to make these lamingtons gluten-free?
Yes, swapping the plain flour with a gluten-free flour blend and keeping the cornflour will allow you to enjoy this Tropical Passionfruit Lamingtons Recipe without gluten. Just be sure the baking powder used is gluten-free as well.
Can I substitute the buttercream filling?
If you prefer a lighter filling, whipped coconut cream or a passionfruit mascarpone combo works beautifully. It will change the texture slightly but keep the tropical vibes strong.
How do I ensure the sponge is light and tender?
Beating the butter and sugar until fluffy and adding eggs one at a time are key. Also, gently folding in the dry ingredients avoids overworking the batter, ensuring a soft and airy sponge essential for this recipe.
What’s the best way to remove passionfruit seeds from the pulp?
Using a fine mesh sieve or strainer works best. Press the pulp gently with the back of a spoon or spatula to extract the seedless juice for your curd and icing, delivering that smooth signature flavor.
Final Thoughts
Making the Tropical Passionfruit Lamingtons Recipe is a delightful way to infuse your kitchen with sunshine and tropical goodness. It’s a recipe that invites you to savor every bite — from the fragrant coconut sponge to the tangy passionfruit curd filling and the sweet icing coasted with desiccated coconut. Perfect for sharing or treating yourself, it’s a tropical dream come true you simply must try.
Print
Tropical Passionfruit Lamingtons Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Description
Brighten your day with these tropical passionfruit lamingtons, featuring a moist coconut sponge layered with luscious passionfruit curd and light buttercream, all coated in passionfruit icing and desiccated coconut for a delightful tropical twist on a classic dessert.
Ingredients
Coconut Sponge
- 200 g unsalted butter, softened
- 225 g caster sugar
- 3 large eggs, room temperature
- 180 g plain flour
- 2 tsp baking powder
- 30 g cornflour
- 2 tsp vanilla essence
- 120 ml canned full-fat coconut milk, room temperature
Passionfruit Curd
- 125 g passionfruit pulp, sifted to remove seeds
- 100 g unsalted butter
- 125 g caster sugar
- 2 medium eggs, lightly beaten
- 1 tsp cornflour
Buttercream
- 200 g unsalted butter, softened
- 400 g icing sugar
- 1 tbsp canned full-fat coconut milk
Passionfruit Icing
- 50 g passionfruit curd, sifted
- 300 g icing sugar
- 4–5 tbsp water
Coating
- 150 g desiccated coconut
Instructions
- Prepare Ingredients: Ensure butter, eggs, and coconut milk are at room temperature for optimal mixing. Preheat oven to 175°C (fan). Gather all ingredients in one place.
- Make Coconut Sponge: Cream 200 g softened butter and 225 g caster sugar until light and fluffy (about 3-5 minutes). Add eggs one at a time, mixing well after each. Sift together 180 g plain flour, 2 tsp baking powder, and 30 g cornflour; fold into the butter mixture. Stir in 2 tsp vanilla essence and 120 ml coconut milk until just combined.
- Bake Sponge: Pour batter into a greased and lined 8×8 inch baking tin, spread evenly. Bake for about 30 minutes or until a toothpick comes out clean. Cool completely in the tin, then transfer to a cooling rack. Trim edges and slice into 16 squares.
- Prepare Passionfruit Curd: Sift 125 g passionfruit pulp to remove seeds. In a saucepan over medium heat, combine pulp, 100 g butter, and 125 g caster sugar until melted. Gradually whisk in 2 beaten eggs and 1 tsp cornflour. Cook gently for 5-7 minutes until thickened. Cool completely.
- Make Buttercream: Beat 200 g softened butter with 400 g icing sugar until light and fluffy (4-5 minutes). Mix in 1 tbsp coconut milk until smooth. Transfer to a piping bag.
- Make Passionfruit Icing: Sift 50 g passionfruit curd. Combine with 300 g icing sugar and gradually add 4-5 tbsp water, stirring until smooth and drizzling consistency is achieved.
- Assemble Lamingtons: Slice each sponge square horizontally to make two layers. Pipe buttercream around edges of bottom half to create a barrier. Spoon passionfruit curd inside and sandwich with top half. Repeat for all pieces.
- Crumb Coat and Chill: Spread a thin layer of leftover buttercream over assembled lamingtons to seal layers. Chill in fridge for 30 minutes until firm.
- Coat with Icing and Coconut: Dip each lamington in passionfruit icing, letting excess drip off. Roll in 150 g desiccated coconut to coat. Finish with a dollop of remaining buttercream and a drizzle of passionfruit curd for extra flair.
Notes
- Use room temperature ingredients for better emulsification and texture.
- Sifting passionfruit pulp and curd removes seeds to ensure smooth texture in curd and icing.
- The cornflour in the sponge and curd helps provide a tender crumb and stabilizes the curd, respectively.
- Adjust water in icing to get the perfect consistency for dipping and drizzling.
- Lamingtons can be stored in an airtight container in the refrigerator for up to 3 days.
- For gluten-free versions, substitute plain flour with a suitable gluten-free flour blend.
