Piña Colada Lamingtons

July 10, 2017

Piña Colada Lamingtons

Happy National Piña Colada Day! I’m celebrating with some fluffy and moist piña colada lamingtons. Lamingtons are an Australian treat made from sponge cake coated in chocolate and rolled in desiccated coconut. Sometimes they’re also filled with chocolate as well and they are delicious! But of course, I had to put a twist on them. So my piña colada lamingtons have a pineapple filling sandwiched between two layers of coconut sponge cake and coated in a coconutty white chocolate mixture before rolling into desiccated coconut.

Piña Colada Lamingtons

I baked my sponge cake in an 8×8-inch square pan and trimmed off the edges so it was actually square. There may or may not have been a ruler involved in the cutting process…

Piña Colada Lamingtons

I know it’s a little anal, but it’s so satisfying to see perfect squares. Leveling the cake first to really make everything even crossed my mind, but that would be too much for a casual dessert, right? I cut my coconut cake into 16 pieces but feel free to cut it as big or little as you like.

Piña Colada Lamingtons

For the filling, I made some “pineapple goo” from Cupcake Jemma on YouTube. I decreased the amount of sugar in it so the sharpness of the pineapple can come through the sweet cake and white chocolate. I thought about using a jar of pineapple jam to make it easier but jams tend to be very sweet. If you do try this recipe out with pineapple jam, let me know how it was!

Piña Colada Lamingtons

Sandwich a teaspoon or two of the pineapple filling between two squares of sponge cake. Let this set a little before coating each sandwich in the white chocolate mixture. Maybe even stick it in the freezer for 5 to 10 minutes. Trust me, it’s devastating when the sandwiched cake slides apart in the white chocolate. Although I guess it’s a good excuse to use it as an opportunity to taste test…

While waiting for the cake sandwiches to set, heat some coconut milk in a pan and pour it over some chopped white chocolate. Stir it a couple minutes later until it’s smooth.

Piña Colada Lamingtons

Dunk each sandwich into the white chocolate mixture using one hand, roll it in some desiccated coconut using the other hand, and place it on a plate. Repeat until all the cake sandwiches are covered in coconut. Now you’ve got a plate of beautiful piña colada lamingtons!

Piña Colada Lamingtons

Because I used a lot of coconut milk in the white chocolate coating, it soaked into the sponge cake and made it so moist and luscious. I was worried about how loose the pineapple goo was when I was filling the cakes but it turns out that soaked into the cake as well and added to the overall moistness of the lamingtons. I love lamingtons but these piña colada lamingtons might be my new favorite! Tristan and my younger brother took these to work today as a snack and they absolutely loved it.

Now, one batch of the pineapple goo made way too much filling for me to use up in this recipe… Any ideas on what to do with the leftovers?

Piña Colada Lamingtons

Want another dessert to celebrate National Piña Colada Day? Try my piña colada rolls!

Piña Colada Lamingtons

Yield: 8 lamingtons

Piña Colada Lamingtons


    Coconut cake
  • 1¾ cups (175g) cake flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225g) granulated sugar
  • ¼ cup (60ml) extra virgin coconut oil
  • ¼ cup (60ml) canola oil
  • 2 large eggs
  • ⅓ cup (80ml) sour cream
  • ⅔ cup (160ml) coconut cream
    Pineapple filling
  • 12 oz (340g) pineapple chunks
  • 1 teaspoon arrowroot powder
  • 2 tablespoons water
  • 1 tablespoon granulated sugar
  • ½ cup (120ml) coconut milk or coconut cream
  • 5 oz (142g) white chocolate, chopped finely
  • 1 cup desiccated coconut


    Coconut cake
  1. Preheat the oven to 338°F (170°C) and line an 8x8-inch square pan with parchment paper, and set aside.
  2. In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, mix together the sugar and oils. Add the eggs and sour cream, stirring after each addition.
  4. Add the dry ingredients to the wet and stir. When the dry ingredients are almost completely incorporated, add the coconut cream and mix until combined.
  5. Pour the cake batter into the prepared pan and bake for about 16 minutes. Take the cake out of the pan immediately and let it cool completely.
    Pineapple filling
  1. Put the pineapple chunks into a food processor and process until smooth. Pour the purée into a small saucepan and heat it over medium heat.
  2. In a small bowl, combine the arrowroot powder and water, and add it to the pan along with the sugar.
  3. Continue to heat for 20 minutes, stirring constantly.
  4. Take it off the heat when thickened and let it cool completely.
  1. Place the white chocolate into a bowl.
  2. Heat the coconut milk (or cream) in a pan. Right before it reaches a boil, take it off the heat and pour over the white chocolate. Let it cool completely.
  1. Cut the cooled cake into 16 squares.
  2. Spread some pineapple filling on a piece of cake and place another piece on top to create a sandwich. Repeat with all cake squares to create 8 sandwiches. Put them in the freezer to set for 5 minutes.
  3. Meanwhile, spread the desiccated coconut on a plate.
  4. Dip each cake sandwich into the white chocolate coating and roll it in the desiccated coconut.
  5. Let them chill in the refrigerator for 10 minutes or so until set.

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  • Reply CHCooks July 10, 2017 at 10:25 pm

    Oh my!!! How beautiful and utterly delicious 🙂 I am so tempted to make an eggless version of this – thanks for the inspiration Ai 🙂

    • Reply Ai July 10, 2017 at 10:30 pm

      Please do! I’d love to try an eggless version! Thanks for visiting CH!!?

  • Reply Debbie July 11, 2017 at 8:42 pm

    I bet these are amazing. Yum!

  • Reply Antonia August 11, 2017 at 4:30 am

    Wow, these look so delicious! What a cool treat!

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