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Passionfruit Lamingtons

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A tropical twist on the Australian classic, these passionfruit lamingtons feature soft coconut sponge filled with tangy passionfruit curd and creamy buttercream, then dipped in passionfruit icing and rolled in coconut for a refreshing yet indulgent treat.

Ingredients

200g unsalted butter (room temperature)

225g caster sugar

3 large eggs (room temperature)

180g plain flour

2 tsp baking powder

30g cornflour

2 tsp vanilla essence

120ml canned full fat coconut milk (room temperature)

125g passionfruit pulp (about 7–8 passionfruit)

100g unsalted butter (for curd)

125g caster sugar (for curd)

2 medium eggs (for curd)

1 tsp cornflour (for curd)

200g unsalted butter (softened, for buttercream)

400g icing sugar (for buttercream)

1 tbsp canned full fat coconut milk (for buttercream)

300g icing sugar (for icing)

50g passionfruit curd (for icing)

4–5 tbsp water

150g desiccated coconut

Instructions

  1. Preheat oven to 180°C (350°F) and line a square baking tin with parchment paper.
  2. Cream butter and caster sugar together until light and fluffy.
  3. Beat in eggs one at a time, then add vanilla essence.
  4. Sift flour, baking powder, and cornflour together, then fold into mixture alternately with coconut milk.
  5. Spread batter into prepared tin and bake 25–30 minutes until golden and springy. Cool completely before cutting.
  6. For curd: place passionfruit pulp, butter, sugar, and cornflour in a heatproof bowl over simmering water. Stir until butter melts.
  7. Whisk in eggs and cook gently until thickened. Cool before using.
  8. For buttercream: beat butter until soft, gradually add icing sugar and coconut milk, whisk until smooth and fluffy.
  9. Cut cooled sponge into squares, slice each in half, spread buttercream and curd inside, and sandwich together.
  10. For icing: mix icing sugar, passionfruit curd, and water until smooth and pourable.
  11. Dip each sponge sandwich in icing, then roll in desiccated coconut. Allow to set before serving.

Notes

Store in an airtight container in the fridge for up to 4 days.

Best served at room temperature, allow 20–30 minutes after chilling.

Sponge can be frozen for up to 2 months before assembling.

Swap passionfruit curd for lemon curd for a citrus variation.

Toast desiccated coconut for extra flavor and crunch.

Nutrition

Find it online: https://justsosavory.com/passionfruit-lamingtons/