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Gluten Free Coconut Lime Lamingtons

These are classic Aussie treats with a twist! Coconut lime lamingtons complete with lime curd, coconut cake, and coconut white chocolate glaze!
Prep Time3 hours
Cook Time40 minutes
Chilling/resting time8 hours
Course: Dessert, Snack
Cuisine: Australian
Diet: Gluten Free
Keyword: australia day, australian, cake, coconut, lamington, lamingtons, lime, lime curd, white chocolate
Servings: 24 Lamingtons
Calories: 350kcal
Author: Amelia Farber

Equipment

  • 9x13 Cake pan
  • Plastic wrap
  • Small saucepan
  • Freezer

Ingredients

For the cake:

  • 3 large eggs
  • 3/4 Cup sour cream
  • 3/4 Cup canola oil
  • 1 Cup white sugar
  • 1 1/2 tsp coconut extract
  • 3/4 Cup full fat coconut milk
  • 1/2 tsp lime zest
  • 1 Tbsp lime juice
  • 1 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1/2 teaspoon xanthan gum)
  • 1/2 Cup sweet rice flour
  • 1/2 Cup arrowroot starch
  • 1/2 Cup packed blanched almond meal
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 Cup unsweetened desiccated coconut

For the lime curd:

  • 3/4 Cup white sugar
  • 1/3 Cup lime juice
  • 1 Tbsp lime zest
  • 1 tsp coconut extract
  • 3 Tbsp full fat coconut milk
  • pinch salt
  • 3 large eggs plus 3 egg yolks
  • 1/4 Cup cold salted butter cubed

For the icing/glaze:

  • 1/2 Cup whole milk
  • 1/4 Cup heavy cream
  • 1 Cup good quality white chocolate chopped
  • 2 Cups powdered sugar
  • 1/2 tsp coconut extract
  • 2 Tbsp salted butter

For assembly:

  • 2 Cups unsweetened desiccated coconut
  • 1 tsp lime zest

Instructions

  • First, preheat your oven to 350° Fahrenheit and line a 9x13 inch baking pan with parchment paper, then grease with butter or cooking spray. Then, in a large bowl, whisk together the eggs, sour cream, oil, sugar, coconut extract, coconut milk, lime juice and zest until smooth and combined. Then whisk in the flours, starches, baking powder and soda, salt, and desiccated coconut until combined. Pour cake batter into your prepared pan, bang on the counter to release any air bubbles, and then bake for 30-40 minutes or until a knife inserted into the center of the cake comes out clean. Let cool completely on a wire rack, and then wrap entire cake in plastic wrap and plate a few large books on top to carefully press the cake (so that your lamingtons are perfect cubes). Leave the cake to press for 6+ hours (or overnight).
  • Once the cake is pressed, make your lime curd. Combine the sugar, lime juice and zest, coconut extract, coconut milk, and salt in a small saucepan and bring to a simmer over medium low heat. While it's heating up, whisk your eggs and egg yolks together in a medium bowl. Once the pan mixture is hot, slowly pour in about 1/2 cup of the mixture into the eggs while whisking vigorously, this will temper your eggs. Then pour the egg mixture back into the pan and whisk constantly until cooked (still over medium low heat) and bubbling. The mixture will get thicker so keep cooking until it does. Then remove from heat and add the butter and stir until butter has melted and combined. Pour curd into a container and refrigerate until room temp/cool - about 45 minutes.
  • Once the cake is pressed, unwrap it and trim off the four sides/edges of the cake to ensure you have sharp corners/square edges. Then cut the cake into 24 pieces - this should be about 2x2 inches per square. Then slice each square like a hamburger bun (ie slice parallel to the top and bottom of the cake square). Fill each square with about 2 tsp of cooled lime curd, then sandwich the cake back together so that you end up with 24 little cake sandwiches. Freeze unglazed lamingtons for at least an hour so that they set before glazing them.
  • While lamingtons are freezing, make the icing/glaze. In a heat proof bowl, microwave the milk, cream, and coconut extract until hot, about one minute. Then add your chopped white chocolate and let sit for 2-3 minutes to melt, then stir together until chocolate is smooth and fully melted. Then add the butter and stir until butter has melted and combined. Then pour mixture into a medium bowl and sift in the powdered sugar and whisk until completely smooth.
  • Glaze your lamingtons! Fill a med-small bowl with the extra desiccated coconut and the lime zest. Remove the lamingtons from the freezer and use a fork or a skewer to dunk each lamington into the glaze, and then let rest on a cooling rack for a minute before dunking the lamington into the coconut + lime zest to coat, then place back on the cooling rack. Repeat until all lamingtons have been glazed and rolled in coconut + lime zest, then freeze lamingtons again for at least 30 minutes before serving!