Overview

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?

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.
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.
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.
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.
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.
Store in an airtight container for around 3 days in room temperature and a week in the fridge.
Ingredients
Directions
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.
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.
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.
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.
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.
Store in an airtight container for around 3 days in room temperature and a week in the fridge.
Servings 20
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