Coconut Passionfruit Panda Lamingtons

Happy World Lamington Day!

If you’ve been following me for a while now, you’d know that I’m a big fan of lamingtons.  There’s something about the thick chocolate, coconut exterior that I find totally irresistible. Add a nice big dollop of jam and cream in the centre, and well, it doesn’t get much better than that!

In the past, I’ve shared some of my lamington reinterpretations here. You might remember these blackcurrant and coconut lamingtons or these raspberry centred ones. Today, I thought I’d take the humble lamington to the next level and turn it into a little panda. The base of the panda is a traditional lamington but it’s then topped with a toasted coconut cream dome with a passionfruit centre. It’s seriously Yummy!

To paint the pandas faces, you’ll need a product called Paint It! by Rainbow Dust. This edible paint is very impressive and can be used on almost all cake surfaces including Mirror Glaze.

If you are making these pandas for an event, I recommend painting on the faces and inserting the ears the same day as they will be served. I find that if there is too much condensation in my fridge, the black paint occasionally runs if they’re left there overnight.

Coconut Passionfruit Panda Lamingtons

Prep Time3 hours
Cook Time30 minutes
Total Time3 hours 30 minutes
Servings: 5


The passionfruit Insert

  • 150 ml of passionfruit purée
  • 1 tablespoon of sugar
  • 1 gold strength gelatine leaf

Toasted Coconut Cream

  • 20 g of desiccated coconut lightly toasted
  • 500 ml of coconut milk
  • ½ tsp of vanilla seeds
  • 100 g of egg yolk
  • 100 g of sugar
  • 50 g of cornflour
  • 8 g of gelatine
  • 200 ml of whipping cream

Lamington base

  • 125 g of butter at room temperature
  • 150 g of caster sugar
  • 2 eggs
  • 1 vanilla bean seeds scraped
  • 250 g of flour
  • 2 tsp of baking powder
  • 160 ml of milk at room temperature
  • 150 g of dark chocolate
  • 200 ml of cream
  • desiccated coconut

The Mirror Glaze

  • 10 gold strength gelatine leaves + 150ml of water
  • 240 g of caster sugar
  • 230 g of glucose syrup
  • 185 g of water
  • 200 g of condensed milk
  • 300 g of white chocolate
  • White food colouring

To assemble

  • Black fondant
  • Black Paint it!


The passionfruit Insert

  • Place the gelatine in a bowl of cold water and set aside.
  • In a small saucepan, bring the purée and sugar to a boil. Remove from the heat. Squeeze the water out the gelatine and add it to the hot purée. Whisk well then fill 5 small demi-sphere moulds with the mixture. Place in the freezer until completely frozen.

Toasted coconut cream

  • Place the gelatine in a bowl of cold water and set aside.
  • In a saucepan, slowly bring the coconut milk and vanilla to a boil. While that’s heating, whisk together the egg yolks, sugar and cornflour.
  • Pour half the hot milk onto the egg yolks and whisk well. Pour back into the saucepan and continue to heat while constantly whisking until the mixture becomes thick and starts to boil. Remove from the heat and stir in the gelatine leaves (squeeze out the water first). Allow the mixture to cool.
  • Whip the cream so it’s nice and thick and set aside.
  • Whisk the cooled coconut mixture until smooth. Add the toasted coconut and gradually stir in the whipped cream.
  • Fill 5 demi-sphere moulds 8cm in diameter with the crème. Remove the passionfruit inserts from the freezer and insert them into the centre of each dome. Place in the freezer overnight or until completely frozen.

Lamington base

  • Preheat oven to 165°C & line a baking tray, roughly 20cm x 30cm with baking paper.
  • Beat together the butter and sugar for 5 mins. Add the eggs one at a time, beating well after each addition. Add the vanilla.
  • Sift the flour and baking powder. Add 1/2 to the batter. Mix for a couple of seconds, then add ½ the milk. Repeat these steps with remaining flour and milk. Mix until just incorporated. If you over-mix the batter, the cake will be dense and hard.
  • Pour the cake batter into the prepared tray and bake for 30 minutes or until you can insert a knife and it comes out clean.
  • Allow to cool, then use a large cookie cutter 8cm in diameter to cut out 5 circles. Set aside.
  • Chop up the chocolate into small pieces and place in a bowl. Place the cream in a saucepan and bring to a boil. Pour the hot cream over the chocolate and whisk well. Allow to cool slightly.
  • Next, take the cup out cake and dip them in the ganache, then roll them in coconut, set aside for later.

The mirror glaze

  • Cut the gelatine into small pieces and soak in 150ml of water.
  • Chop the chocolate into small pieces and place in a large bowl along with the condensed milk.
  • In a saucepan, bring the sugar, glucose, water and white food colouring to a boil. Allow to boil for a minute then remove from the heat. Add the gelatine and water mixture, mix well then pour over the chocolate. Whisk until smooth. Allow the glaze to cool to 35-40°C before using.

To assemble

  • Cover you work surface in plastic film, then place a cake cooling rack/grill on top. Remove the domes from the freezer and place them on the grill. Slowly pour the glaze over each dome. Repeat if necessary. Use a spatula or knife to gently slide the domes from the grill onto the lamington cakes. If there’s a gap between the lamington and dome you can use a little desiccated coconut to mask it.
  • To make the ears, roll out the fondant, cut it into circles and bake them at 100°C for 10minutes. As they cool the fondant will harden. Once the koalas have defrosted, gently insert the ears.
  • Paint on the faces using the edible cake paint.




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