Passionfruit Lamingtons

A twist on the classic antipodean dessert! Soft coconut sponge, dipped in passionfruit icing, rolled in desiccated coconut and filled with buttercream and passionfruit curd!

Serves 16

Ingredients:

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

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Method:

Coconut Sponge:

1. Make sure your ingredients (butter, eggs and coconut milk) are at room temperature and pre-heat the oven to 175 C (fan).

2. Cream the butter and sugar together until pale and fluffy, and add the eggs one at a time until combined.

3. Sift in the flour, baking powder, and cornflour, then add the vanilla and coconut milk, mixing until fully incorporated.

4. Transfer the batter to a greased and lined 8x8 inch tin, and bake for around half an hour (or until a knife comes out clean).

5. Leave to cool fully, then level the top, trim the edges if they are a little rounded, and slice evenly into 16 squares.

Passionfruit Curd:

1. Remove the pulp from the passionfruit, and pass through a sieve to remove the seeds. Get as much as the juice as you can, then mix back in around 1-2 tsp of the seeds.

2. Heat the passionfruit juice, butter, and sugar in a bowl over a pan of simmering water, until melted and slowly add the eggs, stirring continuously over a low-medium heat, then add the cornflour and stir until it has thickened.

3. Transfer to a bowl and leave to cool fully.

Buttercream:

1. Cream the butter and icing sugar together until pale and add the coconut milk, then transfer to a piping bag fitted with a small nozzle around 0.5cm.

Passionfruit Icing:

1. Sieve the passionfruit curd to remove the seeds

2. Mix the icing sugar with the passionfruit curd and add the water slowly until you have an icing that is runny enough to drizzle.

To assemble:

1. Cut the squares of sponge in half, and pipe a thin square of buttercream around the edge, filling the middle with the passionfruit curd.

2. Sandwich with the other half of the sponge and leave to chill in the fridge for the buttercream to harden.

3. Carefully crumb coat each little cake with buttercream, just a thin layer and it doesn’t have to be neat as you will be dipping it in icing! Place back in the fridge until firm.

4. Poke the bottoms of the cake with a fork, and dip into the bowl of passionfruit icing, using a spoon to help cover the cake, letting any excess drip off.

5. With the cake still on the fork, or transferred onto a palette knife, either dip, or use your hands to coat the outside in the desiccated coconut.

6. Top with a dollop of remaining buttercream, and use any leftover curd to drizzle on top!

7. Enjoy!

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