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
Scale
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.
