White chocolate, lamington and pineapple jam cake recipe | delicious. Australia

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-processed cocoa

Carob powder is caffeine-free and lower in calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

white chocolate

🥗Healthier: yogurt-based frosting

💰Cheaper: vanilla frosting

Yogurt-based frosting is lower in sugar.

cake flour

🥗Healthier: all-purpose flour + cornstarch

💰Cheaper: all-purpose flour

All-purpose flour is more readily available.

Preheat the oven to 350°F (175°C).

Grease and line a cake pan with parchment paper.

Mix cake flour, cocoa powder, baking powder, and salt in a bowl.

Cream butter and sugar in a separate bowl until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and milk until combined.

Gradually add dry ingredients to the wet mixture, mixing until smooth.

Pour the batter into the prepared cake pan.

Bake for 25-30 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Melt white chocolate and heavy cream together until smooth.

Cut the cooled cake into squares and dip each square into the white chocolate mixture.

Roll each dipped square in desiccated coconut until fully coated.

Dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens