Snowball Lamingtons Recipe

Coconut lamingtons

  • makes 6
  • A little effort

Lamingtons are a classic all year round sweet treat in Australia, and we've created our own version with a white chocolate twist


Try our coconut lamingtons recipe then check out our cherry lamingtons, coconut macaroons, coconut cake and more coconut recipes. We’ve also got plenty more gluten-free baking ideas to try.



  • salted butter 250g, softened
  • golden caster sugar 250g
  • gluten-free plain flour 275g
  • gluten-free baking powder ½ tsp
  • gluten-free custard powder 3 tbsp
  • cornflour 4 tbsp
  • xanthan gum 1 tsp
  • eggs 3
  • advocaat 150ml
  • vanilla extract 1 tsp
  • coconut oil 1 tbsp, plus a little extra
  • ready-made custard 200g
  • white chocoalte 150g, broken into pieces
  • desiccated coconut 100g


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4 and line the base and sides of a  rectangular 20 x 30cm cake tin with baking paper. Put the butter, sugar, flour, baking powder, custard powder, 3 tbsp cornflour, xanthan gum, eggs, advocaat and vanilla into a food processor and whizz to a smooth batter or using electric beaters in a large bowl. Pour the batter into the tin and smooth the top, then bake for 22-25 minutes or until a skewer poked into the middle of the sponge comes out clean. Cool in the tin for 10 minutes, then turn out onto a sheet of baking paper that’s been lightly greased with coconut oil – so the cake cools upside down.

  • Step 2

    While the cake bakes, mix a little of the custard into the remaining 1 tbsp of cornflour to make a smooth paste in a small saucepan. Gradually stir in the rest of the custard, then heat gently, stirring constantly, until it thickens to the consistency of softly whipped cream.

  • Step 3

    Once the cake is completely cool, turn the right way up and halve into two 20 x 15cm pieces – use a ruler – accuracy is important if you want neat lamingtons at the end! Use a skewer to poke holes all over both sides (but don’t push the skewer all the way through) – this helps the filling settle. Spread the custard over one half of the sponge, then gently sandwich the other on top so the outsides of the sandwich are exposed.

  • Step 4

    Trim any brown edges to neaten until you have an 18 x 12cm cake. Cut this into 6 x 6cm square mini cakes.

  • Step 5

    Put the white chocolate and coconut oil in a heatproof bowl over a pan of water. Heat gently until the chocolate has melted, then stir to incorporate the oil. Spread the desiccated coconut over a tray. Use a pastry brush to paint the sides of each lamington with the melted chocolate, then roll in the coconut to coat. Sit on a wire rack to set, and repeat with the other 5 cakes. Once the white chocolate is firm-ish again, they’re ready to demolish.

Gluten-free flours, baking powder and xanthan gum (look out for the Doves Farm brand) can all be found in large supermarkets and at

*These recipes are gluten free according to industry standards

Try our other gluten free cakes and bakes ideas here...

Jamaican ginger and caramel cake

Nutritional Information

  • Kcals 1048
  • Fat 58.1g
  • Saturates 38.2g
  • Carbs 112.7g
  • Sugars 61g
  • Fibre 3.9g
  • Protein 10g
  • Salt 1.2g