Their traditional Australian cousins are coated in regular milk chocolate, but these white chocolate lamingtons are light, lovely, and delicious. The coating is wonderfully creamy and sweet, perfect with the golden crumbs inside. A great teatime treat!
White chocolate lamingtons
- 300g (1½ cups) sugar
- 4 large eggs
- 250ml (1 cup) milk
- 80ml (1/3 cup) sunflower oil
- 240g (2 cups) cake flour
- 20ml (4 tsp) baking powder
- a pinch of salt
- 5ml (1 tsp) vanilla extract
- zest of 1 lemon
- 350g white chocolate, chopped
- 375ml (1½ cup) fresh cream
- 30ml (2 tbsp) Bulgarian yoghurt
- 300g desiccated coconut
Preheat the oven to 180ºC, line a 33cm x 27cm x 5cm tray with baking paper and grease the top of the baking paper.
Whisk the sugar and eggs together until light and thick. Set aside.
Bring the milk and oil to the boil in a small saucepan over a medium heat. Add it to the egg mixture in a thin stream while whisking.
Sift the flour, baking powder and salt together. Fold it into the egg mixture. Add the vanilla extract and zest, and mix thoroughly.
Pour the batter into the tray. Bake until golden and a skewer inserted into the centre comes out clean, about 25 minutes.
Let the cake cool down in the pan. Cut the edges loose if needed, then turn it out onto a wire cooling rack. Remove the paper and let it cool completely. Cut into squares.
For the icing, melt the chocolate and cream over a low heat until smooth, stirring every now and then. Let it cool to room temperature, then chill it in the fridge.
Whisk it with an electric beater until light and thick. Add the yoghurt and mix lightly.
Cover each square with the chocolate mixture, roll them in the coconut and chill in the fridge until the covering stiffens.