Name: Fresh Cherry and Coconut Lamingtons
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Australian
Ingredients: 1 1/2 cups self-raising flour; 1/2 cup caster sugar; 125g unsalted butter, softened; 2 eggs; 1 tsp vanilla extract; 1/2 cup milk; 1/2 cup fresh cherries, pitted and chopped; 1 cup desiccated coconut (for coating); 1/2 cup cherry jam or preserves; 2 tbsp water; 2 tbsp icing sugar (optional, for dusting)

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Why You’ll Love This Recipe

These Fresh Cherry and Coconut Lamingtons are a vibrant, fruity twist on the traditional lamington, making them a crowd-pleaser for any occasion. The fresh cherries add a burst of juicy flavor, complementing the sweetness of the chocolate and the softness of the cake. The coconut coating not only adds texture but also enhances the tropical appeal. If you’re a fan of fruit-filled desserts or are simply looking to try something new with lamingtons, this recipe will quickly become a favorite.

Ingredients

2 cups self-raising flour
1 cup desiccated coconut, plus extra for coating
1/2 cup caster sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1 cup fresh cherries, pitted and halved
200g dark chocolate, melted
1/2 cup cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (180°C) and grease a 9×9-inch baking pan.
In a mixing bowl, combine the self-raising flour, desiccated coconut, and caster sugar.
In a separate bowl, whisk together the softened butter, eggs, vanilla extract, and milk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until combined. Gently fold in the halved cherries.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, cut the cake into squares.
Prepare the coating by mixing the melted dark chocolate with the cream, creating a smooth, pourable mixture.
Dip each cake square into the chocolate mixture, then roll it in desiccated coconut to coat completely.
Allow the lamingtons to set before serving.

Servings and Timing

Servings: 12 squares
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 50-60 minutes

Variations

Gluten-Free: You can easily make this recipe gluten-free by substituting the self-raising flour with a gluten-free flour blend.
Fruit Alternatives: While fresh cherries work wonderfully in this recipe, you could substitute them with other fresh fruits like raspberries or strawberries for a different twist.
Chocolate Variations: Experiment with different types of chocolate for the coating—milk chocolate or white chocolate can be used for a sweeter or lighter variation.

Storage/Reheating

Storage: Lamingtons can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. Be sure to let them come to room temperature before serving for the best texture.
Freezing: Lamingtons can also be frozen for up to 1 month. Place them in an airtight container or freezer bag and thaw at room temperature when you’re ready to enjoy.
Reheating: Lamingtons don’t require reheating, but if you prefer, you can microwave them for about 10-15 seconds to soften slightly before serving.

FAQs

Can I use frozen cherries instead of fresh cherries?

Yes, you can use frozen cherries, but be sure to thaw and drain them before adding them to the batter. This helps prevent excess moisture from affecting the texture of the cake.

Can I use a different type of flour for this recipe?

Yes, you can use all-purpose flour or a gluten-free flour blend. If using all-purpose flour, be sure to add a teaspoon of baking powder to help the cake rise.

How do I know when the lamingtons are fully baked?

Insert a toothpick into the center of the cake; if it comes out clean, the lamingtons are done. The cake should also be lightly golden on top.

Can I make this recipe ahead of time?

Absolutely! You can make the lamingtons a day or two in advance. Store them in an airtight container until you’re ready to serve.

How long can I store lamingtons?

Lamingtons can be stored at room temperature for up to 3 days, or refrigerated for up to a week. For longer storage, freeze them for up to a month.

Can I make a larger batch of lamingtons?

Yes, you can double the recipe and bake the batter in a larger pan. Just be sure to adjust the baking time accordingly.

Can I make lamingtons without coconut?

While coconut is a key ingredient in the traditional lamington, you can omit it or substitute with another coating such as crushed nuts or sprinkles.

How do I make sure the chocolate coating sticks properly?

Ensure that the cake squares are dipped into the chocolate mixture while it’s still slightly warm. This helps the chocolate coat evenly, and the coconut will stick better.

Are there any other fruit options that work well in lamingtons?

Yes, you can use raspberries, strawberries, or blueberries for a different fruity flavor. Just be sure to chop any larger fruit into small pieces.

Can I make lamingtons with milk chocolate?

Yes, milk chocolate can be used for a sweeter coating. The richness of the chocolate pairs well with the soft cake and coconut exterior.

Conclusion

These Fresh Cherry and Coconut Lamingtons are a delicious and refreshing variation of the classic Australian dessert. The juicy cherries add a burst of freshness, while the coconut coating provides a delightful texture. Whether you’re making them for a special occasion or just as a treat, these lamingtons are sure to be a hit with anyone who loves the combination of fruity sweetness and chocolatey indulgence. Enjoy making this delightful dessert and sharing it with friends and family!

Fresh Cherry and Coconut Lamingtons

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Enjoy the tropical flavors of fresh cherry and coconut lamingtons! These delicious, light sponge cakes are dipped in a cherry-infused syrup and rolled in coconut, offering a delightful twist on the classic Australian treat. Perfect for any occasion, these fresh cherry lamingtons are a must-try for dessert lovers.

Author: Emily
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12-16 lamingtons
Category: Dessert
Method: Baking
Cuisine: Australian
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (180°C) and grease a lamington tin or a square baking dish.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Sift in the flour and mix gently, alternating with the milk until smooth.
Gently fold in the chopped cherries.
Pour the batter into the prepared tin and spread evenly. Bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
Allow the cake to cool completely before cutting into squares.
To prepare the syrup, heat the cherry jam with water in a small saucepan until smooth and runny. Strain to remove any fruit pieces if needed.
Place the desiccated coconut on a flat plate. Dip each cake square into the cherry syrup and then roll in the coconut to coat.
Repeat for all pieces and serve. Optionally, dust with a little icing sugar before serving.

Notes

You can substitute the fresh cherries with frozen cherries, but be sure to thaw and drain them properly before use.
For an extra burst of flavor, you can add a little bit of lime zest to the coconut coating.