Lemon-White Chocolate Lamingtons

May 10, 2020

These Lemon-White Chocolate Lamingtons make a decadent dessert for teatime.

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Lemon-White Chocolate Lamingtons

Serves: approximately 50

Ingredients

½ cup unsalted butter, softened
1 cup granulated sugar
1½ cups cake flour
1¼ teaspoons baking powder
¼ teaspoon kosher salt
½ cup whole milk
1 tablespoon sour cream
½ teaspoon fresh lemon zest
2 teaspoons fresh lemon juice
¼ teaspoon vanilla bean paste
2 large egg whites, room temperature
¾ cup prepared lemon curd
1½ cups white chocolate chips
1½ cup heavy whipping cream
3 cups sweetened flaked coconut, minced

Instructions

Preheat oven to 350°. Spray an 8-inch square baking pan with baking spray with flour.
In a large bowl, beat together butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, whisk together milk, sour cream, lemon zest, lemon juice, and vanilla bean paste. With mixer at low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition.
In another large bowl, using clean beaters, beat egg whites with a mixer at high speed until stiff peaks form. Stir one-fourth of egg whites into batter. Gently fold in remaining egg whites. Spoon batter into prepared pan smoothing top with an offset spatula.
Bake until a wooden pick inserted in center comes out clean approximately 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Using a long serrated knife, cut cake in half horizontally, creating 2 even layers. Spread lemon curd onto one cake layer. Cover with remaining layer. Freeze until firm, approximately 1 hour.
Cut cake into 1-inch squares. Freeze until ready to glaze.
Place white chocolate in a medium heatproof bowl. In a small saucepan, bring cream just to a boil over medium heat. Pour hot cream over white chocolate; whisk until smooth.
Place coconut in a large bowl.
Using a wooden pick, dip each frozen cake square in melted white chocolate, and toss in coconut. Place on a sheet of parchment paper, and let stand until set. Place in a single layer in an airtight container, and refrigerate until serving time.