Lamington-Inspired Sponge Cake with Passionfruit Glaze
A light vanilla sponge cake coated in a tangy passionfruit glaze and sprinkled with desiccated coconut, offering a tropical twist on the classic Australian lamington. This australian-inspired desserts ready in about 50 minutes layers (160g) all-purpose flour, baking powder, (115g), softened butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1 tsp baking powder
- 1/2 cup (115g), softened butter
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) passionfruit pulp
- 1 1/4 cups (150g) powdered sugar
- 1 cup (80g) desiccated coconut
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan. In a bowl, sift together 1 1/4 cups all-purpose flour and 1 tsp baking powder.
- Step 2: In a large bowl, beat 1/2 cup softened butter with 3/4 cup granulated sugar until pale and fluffy, about 3-4 minutes. Add 3 large eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
- Step 3: Alternately add the flour mixture and 1/2 cup milk to the butter mixture in three additions, beginning and ending with flour. Mix gently until smooth.
- Step 4: Pour batter into the prepared pan and bake for 25-30 minutes until a skewer inserted in the center comes out clean. Cool completely on a wire rack.
- Step 5: For the glaze, whisk together 1 1/4 cups powdered sugar and 1/2 cup passionfruit pulp until smooth.
- Step 6: Cut the cooled cake into 16 bite-sized squares. Dip each piece quickly into the passionfruit glaze, then roll in 1 cup desiccated coconut, coating all sides.
- Step 7: Place the coated lamingtons on a wire rack to set before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lamington-Inspired Sponge Cake with Passionfruit Glaze take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lamington-Inspired Sponge Cake with Passionfruit Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lamington-Inspired Sponge Cake with Passionfruit Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lamington-Inspired Sponge Cake with Passionfruit Glaze for a different number of people?
The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lamington-Inspired Sponge Cake with Passionfruit Glaze?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
