Lamington Cake Pops

Overview

Lamington Cake Pops in a blue bowl

Lamington Cake Pops

By Amy // Posted Jan 07, 2022 // Category No Bake, Holidays

My Lamington Cake Pops are so quick and easy to make. They’re made using store bought sponge cake, so that’s some stress eliminated for you already.

I love how you get a snap from the chocolate when you bite into the cake pop. Inside you’ll find a gorgeous fudgy and coconutty sponge that compliments the chocolate exterior and shredded coconut. 

All in all, the textures and the flavours are amazing! And it only takes around 25 minutes to make. They were a huge hit with my mates who tried them.

Check out my favourite no-bake recipes.

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tips

1. Ingredients

I bought the plain sponge from Coles so using that would be perfect for the recipe. Feel free to use this sponge recipe I normally use for my lamingtons. The unsalted butter and cream for the buttercream should be at room temperature as the buttercream can easily split or go runny. The cake pop has desiccated coconut and then it is topped with shredded coconut. If you have to choose just one, I would say just desiccated coconut. I used shredded coconut as it’s more attractive and the texture, I find, is better.

2. Equipment

As you are making buttercream, you would need to use a handheld mixer and large mixing bowl or a stand mixer. You also need a baking tray and baking paper to place the cake pops on. To melt the chocolate you need a heat proof bowl or measuring jug  and some forks to coat the cake pops in chocolate.

3. How do you cream buttercream?

Your butter and cream need to be at room temperature. Simply leave them on the counter for a few hours before baking. Room temperature ingredients help your buttercream turn out well and not curdle or become soupy. If your buttercream is curdling or too stiff, you can place it in a water bath with warm water under the mixing bowl or place a warmed tea towel around the mixing bowl. This can loosen the buttercream slightly, then beat again. If the buttercream is too loose and soupy, place it in the fridge for around 20 minutes and beat again.

4. How do you melt chocolate?

When melting chocolate, remember -small, dry and low. Firstly, ensure all of your equipment is dry as water tends to ruin chocolate. Chocolate melts much quicker and better if it is chopped into small pieces. When microwaving it, make sure the setting is at low-medium so that it doesn’t scorch your chocolate. I always melt the chocolate in the microwave in 30 second bursts while mixing the chocolate between each burst until fully melted. If your chocolate seizes (becomes lumpy), I would add a teaspoon of warmed oil and stir until it is smooth.
 
*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyBeginner

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Yields20 Servings
Prep Time25 minsTotal Time25 mins

Cake
 450 g plain store bought sponge
Coconut Buttercream
 100 g unsalted butter, at room temperature (1/2 cup)
 210 g icing sugar (1 cup)
 2 tsp heavy cream, at room temperature
 1 tsp coconut extract
 20 g desiccated coconut (1/4 cups)
Coating
 400 g dark or milk chocolate chips (2 1/3 cups)
 50 g shredded coconut (1/2 cup)

Lamington cake pop
1

Make the buttercream. Beat the butter on its own using a hand mixer or stand mixer at a medium-high speed for around 1-2 minutes. Add the icing sugar, cream and coconut extract and beat at a medium speed for around 2 minutes. Add the desiccated coconut and beat until well dispersed throughout the buttercream.

2

Break up and crumble the sponge cake into small pieces and add it to the buttercream. Continue beating the sponge and buttercream at a low speed until well combined.

3

Line a baking tray with some baking paper. Scoop up a tablespoon and a half of the sponge mixture and shape it into a ball, then place it onto the baking tray. Continue shaping the rest of the sponge mixture into balls.

Cake pop exterior
4

Melt the chocolate chips in a heatproof medium-sized bowl or large measuring jug. At medium-low power, microwave the chocolates in 30 second bursts. Stir the chocolate before microwaving again for 30 seconds. Continue until the chocolate has fully melted.

5

Using two forks, dip each cake ball into the melted chocolate. Top with shredded coconut immediately after as the chocolate hardens quickly. Repeat until all cake pops are coated with chocolate and coconut. Refrigerate for around an hour to let the chocolate fully harden.

6

Store in an airtight container for around 3 days in room temperature and a week in the fridge.

Ingredients

Cake
 450 g plain store bought sponge
Coconut Buttercream
 100 g unsalted butter, at room temperature (1/2 cup)
 210 g icing sugar (1 cup)
 2 tsp heavy cream, at room temperature
 1 tsp coconut extract
 20 g desiccated coconut (1/4 cups)
Coating
 400 g dark or milk chocolate chips (2 1/3 cups)
 50 g shredded coconut (1/2 cup)

Directions

Lamington cake pop
1

Make the buttercream. Beat the butter on its own using a hand mixer or stand mixer at a medium-high speed for around 1-2 minutes. Add the icing sugar, cream and coconut extract and beat at a medium speed for around 2 minutes. Add the desiccated coconut and beat until well dispersed throughout the buttercream.

2

Break up and crumble the sponge cake into small pieces and add it to the buttercream. Continue beating the sponge and buttercream at a low speed until well combined.

3

Line a baking tray with some baking paper. Scoop up a tablespoon and a half of the sponge mixture and shape it into a ball, then place it onto the baking tray. Continue shaping the rest of the sponge mixture into balls.

Cake pop exterior
4

Melt the chocolate chips in a heatproof medium-sized bowl or large measuring jug. At medium-low power, microwave the chocolates in 30 second bursts. Stir the chocolate before microwaving again for 30 seconds. Continue until the chocolate has fully melted.

5

Using two forks, dip each cake ball into the melted chocolate. Top with shredded coconut immediately after as the chocolate hardens quickly. Repeat until all cake pops are coated with chocolate and coconut. Refrigerate for around an hour to let the chocolate fully harden.

6

Store in an airtight container for around 3 days in room temperature and a week in the fridge.

Lamington Cake Pops
Nutrition Facts

Servings 20

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