Little white chocolate lamingtons

Prep 0 h : 15 m
Cook 0 h : 35 m


  • 250g butter, softened, chopped

    300g caster sugar

    1 tsp almond extract

    4 eggs

    150g plain flour

    100g self-raising flour

    120g ground almonds

    210g shredded coconut

    White chocolate icing

    260g white chocolate Melts

    250ml milk

    880g icing sugar


  • Preheat oven to 180°C. Grease a 20cm x 30cm slice pan; line base and two long sides with baking paper.

    Beat butter, sugar, extract and eggs in a large bowl with an electric mixer until light and fluffy.

    Stir in sifted flours ad ground almonds, in two batches.

    Spread mixture into pan; smooth surface.

    Bake for 35 mins or until cake springs back when touched lightly in the centre.

    Stand cake for 5 mins before running turning out onto a wire rack to cool.

    Cut cold cake into 32 pieces.

    To make white chocolate icing, stir chocolate and milk in a small saucepan over low heat until smooth.

    Transfer mixture to a large bowl; stir in sifted icing sugar until smooth.

    Using a fork, dip cake pieces, one at a time, into icing until completely coated; drain excess.

    Toss in coconut until well coated. Place lamingtons on wire racks lined with baking paper stand until icing sets.

    For variation, replace the white chocolate Melts with 260g dark chocolate Melts.