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