The Australian classic, but with white chocolate
Makes 35
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The Aussie speciality bake recognised for its soft sponge, chocolate coating and dusting of desiccated coconut takes a white chocolate twist. Serve hand-in-hand with some classic lamingtons for a checkerboard spread of this delightful treat.


  • 6 eggs
  • ⅔ cup (150 g) caster sugar
  • 80 g white eating chocolate, chopped finely
  • ½ cup (75 g) plain flour
  • ⅓ cup (50 g) self-raising flour
  • ⅓ cup (50 g) cornflour
  • 2 cups (150 g) desiccated coconut
  • 100 g white eating chocolate, grated finely


  • 4 cups (640 g) icing sugar
  • ¾ cup (180 ml) milk

Preheat oven to 180 C (160 C fan-forced). Grease a 20 cm x 30 cm rectangular pan; line base and sides with baking paper, extending the paper 5 cm over sides.


Beat eggs in a medium bowl with an electric mixer about 10 mins or until thick and creamy. Gradually add sugar, beating until sugar dissolves. Fold in chopped chocolate and triple-sifted flours. Spread mixture into pan.

Bake cake about 35 mins. Turn cake onto a baking-paper-covered wire rack to cool; refrigerate until required.
To make icing; sift icing sugar into a medium heatproof bowl; stir in milk. Place over a medium saucepan of simmering water; stir until icing is of a coating consistency.

Cut cold cake into 35 squares; dip each square in icing, drain off excess. Toss squares in combined coconut and grated chocolate; place on a wire rack to set.

TIP Lamingtons can be made one day ahead of serving. Keep them in an airtight container in the fridge. The un-cut cake can be frozen for up to three months.


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