I’m always on the lookout for new baking recipes to try and test. When I saw that last month’s issue of Coles supermarket magazine had a recipe for lime lamingtons, I knew immediately that I had to test it out. So off I went onto another baking and picture taking spree. These urges are so uncontrollable sometimes, but here you guys go. It’s a bit fidgety and you will get your fingers dirty in the process of makin them up but they are definitely worth it. I haven’t figured out a way to store them just yet, however they didn’t last very long so that problem was solved before it became an issue.

Lime Lamingtons

Difficulty: Moderate, requires patience

Serves: 12


  •  125g butter (room temp)
  • 3/4 cup sugar
  • finely grated zest of 2 limes
  • 3 whole eggs
  • 1/2 cup sour cream
  • 1 cup SE flour
  • 3/4 icing sugar
  • 1-2tbs boiling water
  • 2 cups dessicated/shredded coconut


Lime Curd

  • 4 eggs, 3/4 sugar, 1/3 lime juice, 100g butter chopped
  • To make lime curd

1. Whisk eggs and sugar in a larg microwave bowl until combined.
2. Add juice and butter.
3. Microwave on medium for 6-10mins whisking each minute until thick.
4. Refrigerate in an airtight container.



1. Preheat oven to 170°C.

2. Grease 8 x 1/2 cup dariole molds (I used 12 cup muffin tin) and line with baking paper

You need to cut the rounds individually yourself with scissors. It takes a bit of time, but that’s what you gotta do if you don’t make it make life difficult for yourself later.

3. Beat butter, sugar and lime zest until pale and cream.

4. Add eggs one at time beating well after each addition. Add sour cream

5. Fold in flour and divide batter even into prepare pans

6. Bake for 15-20mins until skewer inserted comes out clean.

Half letting them cool on the wire rack, I couldn’t decide if I should leave them upside down to achieve a more even flat look or just let them cool right side up. I eventually flipped them upwards and you can see me leaving them in the freezer to firm up a little.

7. Cool in moulds. Turn out in wire racks to cool completely. (I put mine in the freezer for easier handling)

8. Mix icing sugar and boiling water to form a runny paste.

9. Cut each cake in half and spread 1 tbs (or more) of the lime curd.

10. Roll in the icing sugar mix and then in coconut. Repeat.

11. Let sit on a lined baking tray. Refrigerate or store in an airtight container.

 You can serve these with an extra scoope of lime curd, or ice cream. It’s great to have with some coffee or tea to off set the sweetness a little. Definitely a sometimes food, but in our family it took only a couple of days for my brother to eat it all. According to him there was ‘nothing’ else around the house to eat.

(I wouldn’t serve it with lime though.)


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