Passionfruit Lamingtons

These passionfruit lamingtons are a tropical twist on the classic Australian treat, combining soft coconut sponge with tangy passionfruit curd, creamy buttercream, and a luscious passionfruit icing rolled in coconut. I love how each bite bursts with sweet and tart flavors, making them both refreshing and indulgent.

Why You’ll Love This Recipe

I enjoy how these lamingtons take the traditional recipe and elevate it with passionfruit, adding a vibrant tang that pairs beautifully with the coconut sponge. I like that they are individually portioned, making them perfect for sharing, gifting, or serving at gatherings. The contrast between the soft sponge, creamy filling, and chewy coconut coating makes these a joy to eat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Coconut Sponge
200g unsalted butter (room temp)
225g caster sugar
3 large eggs (room temp)
180g plain flour
2 tsp baking powder
30g cornflour
2 tsp vanilla essence
120ml canned full fat coconut milk (room temp)

Passionfruit Curd:
125g passionfruit pulp (about 7-8 passionfruit)
100g unsalted butter
125g caster sugar
2 medium eggs
1 tsp cornflour

Buttercream:
200g unsalted butter (softened)
400g icing sugar
1 tbsp canned full fat coconut milk

Passionfruit Icing and Topping:
300g icing sugar
50g passionfruit curd
4-5 tbsp water
150g desiccated coconut

Directions

1. I start by preheating my oven to 180°C (350°F) and lining a square baking tin with parchment paper.
2. To make the sponge, I cream the butter and sugar together until light and fluffy.
3. I beat in the eggs one at a time, then add the vanilla essence.
4. I sift the flour, baking powder, and cornflour together, then fold them into the mixture alternately with the coconut milk.
5. I spread the batter into the prepared tin and bake for 25–30 minutes, or until golden and springy to the touch. I let it cool completely before cutting.
6. For the passionfruit curd, I place the pulp, butter, sugar, and cornflour in a heatproof bowl over simmering water. I stir until the butter melts.
7. I whisk in the eggs and cook gently until thickened, then set it aside to cool.
8. For the buttercream, I beat the butter until soft, then gradually add the icing sugar and coconut milk, whisking until smooth and fluffy.
9. Once the sponge is cool, I cut it into squares and slice each square in half. I spread a little buttercream and passionfruit curd inside, then sandwich them together.
10. To make the icing, I mix the icing sugar, passionfruit curd, and water until smooth and pourable.
11. I dip each sponge sandwich into the icing, then roll it in desiccated coconut. I let them set before serving.

Servings and Timing

This recipe makes about 16 lamingtons. I usually spend around 40 minutes preparing the sponge, curd, and buttercream, plus 25–30 minutes baking time and additional time for cooling and assembling.

Variations

I sometimes swap the passionfruit curd for lemon curd if I want a different citrus flavor. For a more indulgent version, I add a layer of whipped cream along with the buttercream. If I want smaller treats, I cut the sponge into mini squares for bite-sized lamingtons.

Storage/Reheating

I store the lamingtons in an airtight container in the fridge for up to 4 days. They taste best at room temperature, so I take them out 20–30 minutes before serving. The sponge can also be frozen (before assembling with icing and coconut) for up to 2 months.

FAQs

Can I use canned passionfruit pulp instead of fresh?

Yes, I can use canned pulp, but I prefer fresh for the best flavor.

Can I make the sponge in advance?

Yes, I bake the sponge a day ahead and assemble the lamingtons the next day.

How do I stop the icing from being too runny?

I adjust the water gradually until I get a thick but pourable consistency.

Can I skip the buttercream?

Yes, I can use only passionfruit curd for a lighter filling.

Do I need to strain the passionfruit pulp?

I don’t usually strain it, as I like the crunch of the seeds, but I can strain if I prefer a smooth curd.

Can I make these gluten-free?

Yes, I can use a gluten-free flour blend instead of plain flour.

How do I get even sponge squares?

I let the sponge cool fully, then use a sharp serrated knife for clean cuts.

Can I toast the desiccated coconut before rolling?

Yes, toasting gives a nuttier flavor and adds extra crunch.

Can I freeze fully assembled lamingtons?

I don’t recommend it, as the icing and coconut don’t thaw well, but the plain sponge freezes perfectly.

How do I make the lamingtons less sweet?

I reduce the sugar slightly in the buttercream and icing, or add extra passionfruit pulp for more tang.

Conclusion

These passionfruit lamingtons are a tropical delight that combine the softness of coconut sponge with tangy curd, creamy buttercream, and a sweet coconut coating. I love how they look beautiful and taste even better, making them perfect for sharing at any celebration.

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